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* Use Campden so the Montrachet doesn't have to compete with wild yeasts. Based on the experiences in this thread, it will never clear up.

Award Winning Apfelwein Recipe (German Hard Cider) Apple Wine Recipe

Placed 1st in the Cider & Apple Wine category at the BJCP sanctioned Alamo Cerveza fest (out of 11 entries) and took 2nd place for Best of Show for the main category of Meads & Ciders (out of 50 entries).

Ingredients

5 Gallons 100% Apple Juice (No preservatives or additives) I use Tree Top Apple Juice

2 pounds of dextrose (corn sugar) in one pound bags

1 five gram packet of Montrachet Wine Yeast

Equipment

5 Gallon Carboy (I use a Better Bottle)

Carboy Cap or Stopper with Airlock

Funnel

1. First sanitize the carboy, airlock, funnel, stopper or carboy cap.

2. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel.

3. Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well.

4. Repeat Steps 2 and 3, then go to step 5.

5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy.

6. Add all but 1 quart of remaining 3 gallons of apple juice to the carboy.

7. Open the packet of Montrachet Yeast and pour it into the neck of the funnel.

8. Use the remaining quart of juice to wash down any yeast that sticks. I am able to fit all but 3 ounces of apple juice into a 5 gallon Better Bottle. You may need to be patient to let the foam die down from all shaking and pouring.

9. Put your stopper or carboy cap on with an airlock and fill the airlock with cheap vodka. No bacteria will live in vodka and if you get suckback, you just boosted the abv.

There’s no need to worry about filling up a carboy so full when you use Montrachet wine yeast. There is no Kreuzen, just a thin layer of bubbles (see here). I'm able to fit all but 4 oz. of my five gallons in the bottle. Ferment at room temperature.

It will become cloudy in...