Couevas

Recipes 

I am looking into the future and see SWMBO saying that she want's the apfelwein to be sweeter.

What is the best way to kill the yeast?
A little potassium sorbate and some campdens?

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Crooked Horn Brewing Co.
BREWtality 2 Build Thread
"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man

blacklab

Recipes 

Most folks who are interested in sweetening the final product will add some unfermentable sugars to the Apfelwein, i.e. Splenda or lactose. do a little poking around the thread(early on I believe) and you'll find out how they did it.

Yooper

Recipes 

If you're not naturally carbonating, the campden and sorbate work great. That's how I sweeten all my wines that need it. But, as blacklab said, many people have been using lactose (milk sugar) or splenda, if they need the yeast to carbonate.

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Giving beer a leg to stand on since 2006

Revvy

Recipes 

I used a half pound of lactose in mine...came out perfect...Not too sweet and not to tart.

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The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

RodfatherX

Recipes 

Sorta on the same subject............does anyone know if Xylitol or Sorbitol are fermentable? I found on wiki about xylitol saying "Recent research[8] confirms a plaque-reducing effect and suggests that the compound, having some chemical properties similar to sucrose, attracts and then "starves" harmful micro-organisms, allowing the mouth to remineralize damaged teeth with less interruption. (However, this same effect also interferes with yeast micro-organisms and others, so xylitol is inappropriate for making yeast-based bread, for instance.)"

So I'm guessing no on Xylitol, but would I still be able to naturally carb with it I wonder>?

boo boo

Recipes 

Campton won't kill brewers yeast but Pot Sorbate will.

I use campton to kill natural yeast when doing fruit wines, and use it to neutralize
chlorimines in my municipal water, so it don't affect my brew.

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Couevas

Recipes 

Splenda......available in Vegas!!!
I didn't even think of that.
Thanks.

__________________
Crooked Horn Brewing Co.
BREWtality 2 Build Thread
"Always remember that I have taken more out of alcohol than alcohol has taken out of me."
"No soldier can fight unless he is properly fed on beef and beer."
"Make sure that the beer - four pints a week - goes to the troops under fire before any of the parties in the rear get a drop."
-Winston Churchill----brilliant man