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.
All the ciders I have made were really sour and needed back sweetening. I am hoping the aging process mellows this one out a bit. I have been using Lactose to back sweeten before bottling. I have been using PET bottles also and using carb tabs to carbonate. I prefer my cider sparkling.