Ed Wort’s Apfelwine ... That is what is in my 6 gallon carboy right now. I like that after two months you have a nice tasting cider. Did you back sweeten it? Mine did a great big aggressive ferment and it lasted for about 5 days. I added pureed raisins as a yeast nutrient - I thought it would never slow down. I used a White labs liquid Champagne yeast. I also used store bought apple cider a mix of 3 gallons of Musselman’s and 3 gallons of Tree Top. I have read that if you age them for 6 or so months they really mellow out and the apple flavor comes out!
My Apfelwine came out nothing like cider ar all but a very strong dry wine.
Since you’re following the recipe more closely (though I see you can’t help from tweaking it too) your results may be different.
The speed, potency, adaptability and ease of the recipe is impressive. I do plan on aging some of my next batch to 6 months for next summer. Towards that end I’m getting a 12 gallon head start on my cider. That should let me keep the apfelwine 2 months in the glass carboy, then rack it into pet bottles for the remainder.
Man, I like cider right after ferment before it’s even fully cleared. It’s ‘foody’ tasting, reminds me of the farm cider that had barely started fermenting I had as a visiting kid (my great-grandmother kept an eye on the cider and threw it out when she saw that it was fermenting).
Haven’t tried back-sweetening yet, will start experimenting though with all the still cider I’ll have.