This article was originally posted on Nov. 19, 2011 on my homebrew website, Fat Grey Tom’s Cider. It has been re-posted here with the same time stamp.

Apfelwein #3, we decided, should be a batch of few things. We bottled AW #3C straight, no lactose, just priming sugar.

We also bottled one gallon of AW #3 with just priming sugar, no lactose (sweetening sugar, unfermentable by yeast.)

The other four gallons we stuck into a bucket. In between, we stuck four packages of frozen raspberries that had been boiled for 15 minutes with 6 tablespoons of brown sugar.

And, there you have it! As soon as it’s ready, I think we’re all going to be happy. Or, it’ll get drunk be other people and we’ll be stuck nursing the rejects.

However, we plan on tertiarying it for at least a week to let the residuals settle.


The raspberries with a little bit of water and 6 tablespoons brown sugar, boiling for 15 minutes.








Raspberry foam! All pink and stuff








Bryce posing with the fermenting bucket and the secondary bucket.




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