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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Apfelwein question
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Old 03-17-2013, 02:37 AM   #1
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Default Apfelwein question

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?

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Old 03-17-2013, 05:17 AM   #2
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It will ferment. I don't know what it will taste like though-- honestly the cran-ras corn syrup stuff sounds terrible. Maybe you can freeze distill it and use it for air locks.

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Old 03-17-2013, 05:24 AM   #3
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freeze distill it and use it for air locks.
=============================

or drink it

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Old 03-17-2013, 01:32 PM   #4
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Got up this morning and see that the apfelwein is bubbling away nicely. Still nothing from the cran-raspberry. Is it because of the fructose and/or fumaric acid? If it's a bust, I'm only out a gallon so I'm not going to worry about it.

EDIT: Thought I would post a couple of pics.

The cran-raspberry.





Apfelwein





The Apfelwein smells pretty good despite the "rhino fart" comments I've read in other threads. Must be yeast related (I'm using nottingham).

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