Artisanal Apple Wine Production: Apple Crushing and Pressing at Mainlust Desche Otto in Frankfurt, Germany (September 2026)

 

I grew up with apple wine in Frankfurt, Germany. The apple wine tavern (Apfelweinwirtschaft) is as distinctive a Frankfurt institution as the Bierkeller is of Munich and the Weinstube of Mainz. Today, most of the apple wine is produced by large apple wine producers.

 

Yesterday, one could observe the initial phase of the artisanal production of apple wine at Desche Otto.

There were steps: (1) Selecting and cleaning (2) Crushing and (3) Pressing.

 

For the time being what we got is delicious apple juice. Over time it will turn into "Rauscher" and later apple wine. 

 

Apple Wine in Frankfurt am Main, Germany

German apple wine has an alcohol content of 4%–9% and a tart, sour taste. Traditionally, it is not bubbly. Arguably, the capital of German apple wine is Frankfurt am Main.

In Frankfurt, much of the apple wine is consumed at the wooden, communal tables in the local apple wine taverns with hearty local food, like Green Sauce (made from 7 herbs and yogurt accompanied by boiled eggs and boiled potatoes), Rippchen mit Kraut und Brot (grilled pork, sauerkraut and bread). It is served in a Geripptes, a glass with a lozenge cut that refracts light. A filled Geripptes is called a Schoppen. If you drink more than a glass or are in a group, you typically order a Bembel (a specific Apfelwein jug). The different sizes of a Bembel are designated after their contents in glasses from 4-er to 10-er Bembel.

Apple wine did not gain popularity in Hessen until the 16th century. By the mid-19th century, 12 large commercial apple-wineries existing in Frankfurt, along with hundreds of small or private apple-wineries. Today, over 60 large and small commerical apple-wineries exist in Hessen, producing 1,040 million gallons (40 million liters) annually.

 

"Kelter Party"

 

 

Selecting and Cleaning

 

Crushing

 

 

Mash

 

Pressing

 

Juice

 

Pomace

 

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