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: Nut Brown Ale, West Coast Radical Red, Mongoose IPA, Strawberry Blonde, Cascading Falls Pale Ale
Primary: Dawson's Multigrain Red, Yazoo Dos Perros clone
Bottled: Dead Ringer IPA, Keeler's Reverse Burster Altbier, Petite Saison d'Ete, St Paddy's Irish Stout, Rum Runner Stout (1G), La Petite Orange, Chocolate Milk Stout
Kegged: St Paddy's Irish Stout, Chocolate Milk Stout. La Petite Orange, Dead Ringer IPA