Originally Posted by Petunia
Due to the human error factor I made a mistake and didn't discover it until two weeks later:
I put the apple juice into the carboy and simply added the yeast alone. Got some fermentation and then it quit.
I discovered my mistake and just decided to plunge on. I simply added the required sugar and reblended. Got a smashing good ferment going, yay!
So my question is this: What will I end up with? The usual stuff or something different?
EdWort is the expert, but from what I understand the sugar is not required for a healthy fermentation, it's there to produce a higher ABV.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Berliner Weisse w/ GB 110 & Brett Brux, Berliner Weisse w/ L. brevis, Dark Mild w/ 002, Dark Mild w/ 028, sLambic I
Secondary: Orange Blossom Mead, Flanders Red I
Kegged: Fat Man Porter w/ 1469, Fat Man Porter w/ 005, Centennial Falcon w/ Conan, Centennial Falcon w/ Denny's, Barrel-aged Fat Man Porter, Belgian Dark Strong
Bottled: Flanders Red I