I went to the home brew store and they were out of the pound bags of dextrose so he went in back got "two" pounds worth of smaller bags. so fast forward i put all the bags in the carboy and then i realize he gave 3 pounds instead of 2. Will this have an adverse effect on the wine? should i worry about it? will it effect the taste? alcohol content? the batch size is 5.5 gallons i have a 6 gallon glass carboy didnt want to waste the space.
Alcohol will be higher, and the final product could possibly be a little sweeter. Most likely, the only thing you'd notice is a hotter taste from the alcohol. It should still be good
How carbed up do you like your Apfelwein? I kegged my first batch and set the PSI at 12 for three weeks. Not enough gas for me. Then I put it on 18 PSI for three days and still not enough gas. Then 25 PSI for 3.5 days. Pretty good carb level but still doesn't taste super bubbly in my mouth. What do most of you do PSI wise to get it nice and fizzy?
Has anyone used Munton's Carb tabs? How many tabs per bottle did you find worked best?? Thanks!
I have used them, they did not work all that well.. if you can possibly use regular dextrose I would recommend that route. Munton's Carbtabs have a percentage of Malt Extract which, by this point, is rather hard for your yeasts to ferment since they aren't used to fermenting maltose.
I would say, thought I have not tried, that Cooper's Carbonation Drops would work much better since they are Glucose and Dextrose. Just my $.02, hope this helps!
I have used them, they did not work all that well.. if you can possibly use regular dextrose I would recommend that route. Munton's Carbtabs have a percentage of Malt Extract which, by this point, is rather hard for your yeasts to ferment since they aren't used to fermenting maltose.
I would say, thought I have not tried, that Cooper's Carbonation Drops would work much better since they are Glucose and Dextrose. Just my $.02, hope this helps!
Glucose == dextrose
Also, it took my batch like 4-5 months to get a good level of carbonation using a standard beer concentration of dextrose, but I think that's because I was keeping the bottles in the low 60s. Really good now, though
Will this have an adverse effect on the wine? should i worry about it? will it effect the taste? alcohol content? 
the batch size is 5.5 gallons i have a 6 gallon glass carboy didnt want to waste the space.
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