**** yes, Apfelwein is the ****. I have 20g fermenting in my bedroom at the moment (only room in the house that stays relatively cool). 10g was w/ the Montrachet and the other 10g is Cotes de Blanc so we can compare. About a month in I can't really taste much of a difference, but the Montrachet is clearing out much better.
I've probably made about 50g of Apfelwein, and as Ed and many others will tell you, aging really is crucial. It tastes pretty damn good cold and carbed at 1 month IMO, but the batches I actually let sit and condition properly for 6+ months are A-MAZING.
FWIW, I've been making it w/o the extra dextrose lately to keep the ABV < 6% for summer time drinking. On the other hand, chicks really seem to love this stuff which is fantastic when pushing 8%+.