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Old 01-07-2009, 07:56 PM   #21
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I may be over thinking this. Still, if this tastes like concord wine I won't be making it again. I can't speak from experience, but it seems to me that letting the fermentaion complete and then back sweeteing will not taste as good as stopping the fermentaion. CvilleKevin is adamant that he is able to stop US-04 by racking and crash cooling. All I know is, I'd like to make a fermented juice drink that doesn't taste like wine. Apfelwein, to me, tastes like dry white wine. I want something different than that. Grape juice may not have been the best choice. Or maybe white grape juice would be better.

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Old 01-07-2009, 08:12 PM   #22
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A guy I know makes hard cider pretty much like apfewein, after fermentation he adds potassium sorbate then uses cans of frozen concentrate (he uses apple, you could use grape) to sweeten, He said 1 can per gallon, then force carb.

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Old 01-07-2009, 08:17 PM   #23
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I think you're going to run into problems with this if you really don't want it to taste like wine. Maybe instead of dextrose use DME so that you have some un-fermentable sugars in there. Fructose, sucrose and dextrose are very easily fermentable by yeast and the ingredients listed will give you a basic country wine.

Maybe you should look into meads, gruit, pyment, and braggots.

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Old 10-27-2013, 02:10 AM   #24
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all this talk about cold crashing and sorbate and cooled storage...is it all BS? really? I dunno...but I ferment to dry and dose with a lil ascorbic acid and bottle...no other additives and store on a cheesy rack on my kitchen counter. I do admit the longest I've been able to let a bottle age is 3 mos, but still no bottle bombs or cork rockets.

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