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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 08-06-2012, 06:09 PM   #10091
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Originally Posted by KBentley57 View Post
generally, in cooking at least, sugar volume == packed brown sugar volume.
Well, we're measuring by weight here.

I used 2 pounds of brown sugar, as I hear many have.

If you wanted to be certain of the same volume of alcohol, I think you'd use slightly more brown sugar, maybe slightly more white sugar. white sugar is glucose+fructose bonded, and I'm not sure how 1 sucrose compares to 2 dextrose in terms of alcohol production.

I'm betting it doesn't matter a whole lot, though.

fwiw brown sugar is white sugar + cane molasses. Unscrupulous low-quality brown sugar is granulated beet sugar with cane molasses added. Thus, some of that weight is water weight. High quality brown sugar is spun out of a centrifuge and thus consists of long needly crystals of sucrose coated in molasses, which is required for proper texture in some baked goods, if you're not a schlub anyway, but that difference shouldn't matter much in cider.
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Old 08-06-2012, 06:43 PM   #10092
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Someone a on page 1006 mentioned using 1 # Brown sugar + 3lbs honey, so i gave that a try for mine. Something tells me though im going to have to sample it carefully with that much sugar it could dry out a ton, or my champagne yeast will just die off from the alcohol content being the more likely ending...which hopefully will end in a sweeter taste? Who knows.

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Old 08-06-2012, 09:41 PM   #10093
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Originally Posted by FuzzeWuzze View Post
Someone a on page 1006 mentioned using 1 # Brown sugar + 3lbs honey, so i gave that a try for mine. Something tells me though im going to have to sample it carefully with that much sugar it could dry out a ton, or my champagne yeast will just die off from the alcohol content being the more likely ending...which hopefully will end in a sweeter taste? Who knows.
Without doing the math properly... if that's a 5gallon batch, with 4lb's of additional sugars, you're most likely going to end up at ~11-13% ABV... that's well within the range of most champagne yeasts, I'd think.
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Old 08-06-2012, 09:58 PM   #10094
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Originally Posted by FuzzeWuzze View Post
Someone a on page 1006 mentioned using 1 # Brown sugar + 3lbs honey, so i gave that a try for mine. Something tells me though im going to have to sample it carefully with that much sugar it could dry out a ton, or my champagne yeast will just die off from the alcohol content being the more likely ending...which hopefully will end in a sweeter taste? Who knows.
That was probably me, honestly I did not even bother to check FG, so I can't comment on if the yeast made it through the fermentation...but the results were fantastic...
next time I'm thinking about molasses rather than the brown sugar.
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Old 08-06-2012, 10:23 PM   #10095
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Thanks I got two pounds brown sugar and a heaped cup of plain cane sugar going now in a five gallon run. Hope this works out okay.

I wonder about blueberry pancake syrup. Mike

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Old 08-06-2012, 10:44 PM   #10096
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Without doing the math properly... if that's a 5gallon batch, with 4lb's of additional sugars, you're most likely going to end up at ~11-13% ABV... that's well within the range of most champagne yeasts, I'd think.
Honey is 16-19% water, and probably 1% or 2% non-fermentable solids. By weight.

Oh, and the glycemic profile of honey is almost exactly the same as HFCS55. The More You Know!
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Old 08-06-2012, 10:45 PM   #10097
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Wonder what a touch of oak would do to this?

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Old 08-07-2012, 12:41 AM   #10098
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Originally Posted by exhumedatbirth View Post
That was probably me, honestly I did not even bother to check FG, so I can't comment on if the yeast made it through the fermentation...but the results were fantastic...
next time I'm thinking about molasses rather than the brown sugar.
Hope so, you did it with only 4 gallons, i did a 5 gallon(or as much of the 5th gallon i could get in)...3 of tree top, and 2 of some Cranberry/Rasberry blend they had at costco...it has Apple/Cranberry/Rasberry/Grape(i think in that order) concentrate....hoping it comes out good!
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Old 08-07-2012, 05:41 AM   #10099
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Originally Posted by america

Works in my apartment just fine.
Don't you need a separate fridge?
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Old 08-07-2012, 08:41 PM   #10100
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OK, so I started a batch a while ago, left it for a month, then accidentally added another pound of sugar to it (yes, accidental). Left that to ferment in the original month long primary for another month, then racked to secondary. It's been there for about 3-4 weeks and is now finally really clear. There is not much trub in the bottom of the secondary, but there is some. Am I ok to bottle this in wine bottles thinking all of the yeast are left behind by now? I imagine siphoning from the secondary to bottling bucket would leave all the yeast on the bottom of the secondary?

Or will there be enough yeast in suspension to cause me issues with wine bottles? I have no plans for carbing and am keeping it dry with no backsweetning.

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