I had an extra pack of Nottingham yeast, so thought I would give Ed's Apfelwein a go. I did a one gallon batch:
1 Gal of Southern Home (BiLo brand) Apple juice. 100% from concentrate with absorbic acid as the only other ingredient besides the apple concentrate and water.
6.4 oz of brown sugar
half pack of Nottingham yeast.
Since I didn't want to waste the yeast, I bought a gallon of cranberry-raspberry juice cocktail and also used 6.4oz of brown sugar and the other half of the Notty yeast. I thought I had looked at the ingredients pretty well, but noticed the juisc cocktail has high fructose corn syrup and fumaric acid. How will those two ingredients impact fermentation? Will I even have a fermentation?
On Deck: Dawson's Multigrain Red, Keeler's Reverse Burster Altbier, Cascade Falls Smash (2.5G), Kiwi Express IPA, Petite Saison d'Ete, Dead Ringer IPA
Primary: White House Honey Ale (1G), White House Honey Porter (1G)
Bottled: Edwort's Apfelwein (1G), cranberry/raspberry "wein" (1G), Strawberry Blonde, Joe's Ancient Orange Mead (2G),
Kegged: Caribou Slobber, Caribbean Stout, The Innkeeper