I read about this recipe on HomeBrewTalk.com and it sounded so easy I had to try it. I thieved a taste after 4 weeks and it tasted like a Chardonnay with some apple flavor. After 8 weeks, it cleared up really nicely and the flavor had mellowed out significantly. It tasted like apple cider with a very slight hint of alcohol. This one is going to be dangerous. It was recommended to wait at least 6 months for this one to get good, and 8 months for it to be amazing. We’ll see how long I can leave it alone.
As soon as I have a spare 30 minutes (which is all it takes to make this), I’m going to start another batch fermenting. The guy who posted the original recipe, EdWort, highly recommends starting a second batch as the first will go quickly and then you’ll have to wait another 8 months. Since this is only about a $18 recipe and I have a spare 5 gallon carboy, I might as well put it to work.
The question mark on the O.G. is because I forgot to take a gravity reading before pitching the yeast. I’m making an educated guess based on what several others reported using the same recipe, which was somewhere between 1.079 and 1.086. I’m guessing low.
Brew Date: March 3, 2012
Bottled On: May 18, 2012
O.G.: 1.080 (?)