Published Friday, 21 October, 2011 by Ross
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).
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!
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.
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.
If it's too dry for you add some sprite, some people prefer sweet wine.
All equipment available at wilkos.
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!