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"  Apfelwein (in English, apple wine) is one of the easiest DIY alcoholic beverages out there. There&amp;#039;s no need to press apples, mash grain or distill spirits here; just sterilize, pour, shake and cap. Six to nine weeks later, you have bottles of a sparkling apple-flavored drink with a 17-proof kick in the pants. Apfelwein is not a sweet apple-flavored drink like the Woodchuck or Mike&amp;#039;s Hard Cider that most Americans are familiar with. This is a subtle, dry, German take on the alcoholic apple beverage. Because apfelwein is such a popular brew--the users of the brewer&amp;#039;s forum Homebrewtalk have an informal tally that shows they make well over 14,000 gallons of the stuff over the last three years--there are many variations on the ingredients, approaches and styles. Here, we have gone with a straightforward sparkling apfelwein. Nothing fancy. Just fast, simple apfelwein-making--the kind you can sneak in at half-time, or in the time it takes to back a pie. This recipe is from Ed Wort in Austin, Texas who posted it on Homebrewtalk.com. &amp;amp;gt;Ingredients %&amp;quot; valign=&amp;quot;top&amp;quot; align=&amp;quot;center&amp;quot;&amp;amp;gt;Equipment Step 1    Use the no-rinse sterilizer to get the carboy, cap and funnel nice and bacteria-free. Fill the carboy to the 5-gallon mark with sterilizer and let it sit for 5 minutes. Pour the sterilizer into a 6-gallon bucket and plunge the cap, airlock and funnel into it for another 5 minutes. Step 2 Divide the two pounds of corn sugar into four 1/2-pound segments. Pour 1/2 gallon of apple juice into the carboy and follow with 1/2 pound of corn sugar. Swirl the carboy until the corn sugar is diffuse in the apple juice. Repeat until you are out of corn sugar. Now, pour three more gallons of apple juice into the carboy. Step 3 Add the Montrachet Wine Yeast into the funnel and pour the last gallon of apple juice through the funnel to ensure you get all the yeast into the carboy. Step 4 Fill the airlock cap with vodka--which will kill the bacteria or, if sucked back in, raise the alcohol level--and cap off the apfelwein. The concoction should start bubbling soon after you cap it and will continue to do so for about a week. After it settles down, let everything sit for three weeks. Step 5 To get a nice sparkling apfelwein, four weeks after the pour, boil 3/4 cup corn sugar into 8 ounces of water and add that to the bottle, bucket or keg you are siphoning to. Wait another two to five weeks after bottling--and then enjoy responsibly (especially important with the high alcohol content here). Do yourself a favor and stash some bottles away for another few months--apfelwein improves with age and, at 3-6 months, it truly hits its stride. "^^<http://www.w3.org/2001/XMLSchema#string>
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