Step 1: This is the easiest recipe you’ve ever come accross, I’ve been brewing roughly 3 years and this, unlike most student wine recipes is not some ghetto crap made with bakers yeast (which ferments out at 2% roughly).
Step 2: Let me dispell and urban myth, adding more sugar does not make it more alcoholic, nor does age. Alcohol is a by product of yeast feeding upon sugar, once the alcohol saturation reaches a certain level (depending on yeast) it will ferment out and no more alcohol is made. So don’t add extra sugar!
Step 4: Sterilise your fermentation tank (demijohn), chuck in the apple juice, mix in the dextrose. Fill the airlock half with water, put it in the top and leave it for 6 weeks, nowhere too warm but not too cold either. Ambient we’ll say.
Step 5: After 6 weeks you have a 10-11% (roughly) apfelwein, once chilled it’s not dis similar to cheap white wine, you can either syphon into sterilised bottles or it’s great for partys served straight from a bucket. Whichever way you serve, avoid the yeast sediment at the bottom of the barrel.
Step 7: If it’s too dry for you add some sprite, some people prefer sweet wine.
Step 8: All equipment available at wilkos.
Step 10: Caution: Drinking 4 bottles will cause you to pass out in a pile of your own sick and wake up in the morning with the worst hangover in the world. This stuff is brutal, no hatemail!