Potassium Sorbate: I used 3 teaspoons in a 6 gallon Better Bottle. (1/2 teaspoon per gallon) I put it in the bottom of the holding vessel when I rack. That mixes it pretty good. Some of the wine people say that if you add Potassium Sorbate you have to add some Potassium Metabisulphate or it will get a taste to it. I never have and I've never had an issue with off tastes.
Bentonite: I used a few teaspoons, I forget. I mix it with water and boil it in the microwave and then let it cool. I add it to a nearly full carboy and stir it. It takes the better part of a week to totally clear again.
I'll tell you that fining the apfelwein with bentonite made a big difference too. Made it super clean tasting. I was surprised by how much debris dropped out because it looked clear before I did it. Now its crystal clear. And the aroma is great too.
So we did more taste testing at dinner tonight. We decided we aren't going to carbonate any of it. We are going to drink it like wine. We are making peach champagne from another wine, so our champagne bottles are spoken for.
We are going to make the apfelwein into 3 different drinks. Remember that my apfelwein is about 10% alcohol, so its stronger than than most of yours.
Each of these recipes is good in its own right.
Ummm... don't ask me now I know this, but sweetened apfelwein on ice cream with raisins is SO GOOD ! Everything kind of melts together. Its like Baileys Irish cream, only better, if that is possible. A GREAT after diner treat.
Drink #1 Light and dry(er).
Tasting proportions. 1/3 cup of wine + 1/6 cup of applejuice + 1/2 tablespoon of concentrate
78 ml wine + 39 ml of apple juice + 7 ml of concentrate
For 7 litres of wine, this is 3.5L of apple juice and 628 ml of concentrate
11.125L of total volume
62.9% wine = balance of bottle is wine
31.4% juice = 235 ml of apple juice = 1 cup (a little under) per bottle.
5.6% concentrate = 42ml = 3 tablespoons per bottle
11.125L / 750ml = 15 bottles
Recipe #2 Light and sweet(er)
Tasting proportions: 1/3 cup of wine + 1/6 cup of applejuice + 1 table spoon of concentrate
7L of wine, 3.5L apple juice + 1256 ml of concentrate = 12.256 L total
1 cup of juice per bottle
84 mls of concentrate ! = 6 tablespoons per bottle.
rest is wine !
12.256/750 = 16 bottles
Drink #3 Strong and smooth
Tasting proportions: 1/3 cup of wine + 0 apple juice + 1.5 tablespoons of concentrate
126 ml of concentrate per bottle (1/2 cup) 1.884L of concentrate in total.
Rest is wine.
7L + 1.884L = 12 bottles.
Total batch is 15+ 16 + 12 = 43 bottles.
Apple juice = 7L
Concentrate = 628 + 1256 + 1884 = 3.768L of concentrate. 1 can is 355 ml, so 10.6 cans.
Check: Total volume is 22L + 7 L + 3.8L = 32.8 Litres. Bottles are 750 ml, so 44 bottles. Yep, it works.
Total cost for this will be $22 for applejuice to ferment + $7 of applejuice for mixing + $11 for applejuice for sweetening = $40. (Canadian dollars) Less than a dollar per bottle.
What an outstanding recipe this has turned out to be.