Originally Posted by jagec
Normal apfelwein is about 8%. Yours will be about 10%. Give it some extra time to age, but I doubt that it will be intolerable.
Well my old apfelwein was great with 4 lbs of sugar. So good in fact that I just started a bacth a week ago with 9 lbs!!! No joke!!
I used 9 lbs cane sugar, 5.5 gallons apple juice and 3 tablespoons yeast nutrient and the fermentation sounds like an aquarium pump (i added the yeast nutrient and cane sugar in increments over the first 7 days, not all at once)
5 weeks to go before I give this a try. ec1118 is indeed a beast!