Apfelwein (German Hard Cider)

This recipe comes from the very knowledgable EdWort from homebrewtalk.com

I highly recommend this as a first recipe for a new brewer to try.   The main key to this recipe is patience! As EdWort says:

"Apfelwein really improves with age, so if you can please let it sit in a carboy for up to 3 months before bottling or kegging, then let it sit even longer."

I know how hard it is to keep your hands(and lips) away from your brew after it has finished, but do yourself a favour and follow his wise words!

So on to the fun part! Here is the original recipe and some instructions

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 First sanitize the carboy, airlock, funnel, stopper or carboy cap. Open one gallon bottle of apple juice and pour half of it into the carboy using the funnel. Open one bag of Dextrose and carefully add it to the now half full bottle of apple juice. Shake well. Repeat Steps 2 and 3, then go to step 5. Pour in the mixture of Apple Juice and Dextrose from both bottles into the carboy. Add all but 1 quart of remaining 3 gallons of apple juice to the carboy. Open the packet of Montrachet Yeast and pour it into the neck of the funnel. 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. 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. It will become cloudy in a couple of days and remain so for a few weeks. In the 4th week, the yeast will begin to drop out and it will become clear. After at least 4 weeks, you can keg or bottle, but it is ok to leave it in the carboy for another month or so. Racking to a secondary is not necessary. It ferments out very dry (less than 0.999) If you want to bottle and carbonate, ¾ cup of corn sugar will work fine. Use as you would carbonate a batch of beer. *Remember to reserve judgment till after 3 glasses. It grows on you.

Although he recommends "Tree Top Apple Juice". I have always just stuck with "Sunrype 100% pure apple juice" since I cannot find Tree Top here on Vancouver Island.  Basically any pure apple juice without preservatives (Ascorbic Acid and Vitamin C are okay).  Look for the cheapest type at your closest War-Mart or Costco.

On the topic of sugar, you may have trouble finding dextrose at your local supermarket.  Pay a visit to your Local Home Brew Shop (LHBS) and they should have it on hand.  Do not substitute table sugar as it will impart off flavours.  Some people have experimented with using brown sugar to change the flavour, but as a first go I'd stick with the original recipe and then tweak the recipe as you see necessary.