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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Man, I love Apfelwein
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Old 06-08-2012, 09:04 PM   #9861
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Sorry if this has been mentioned already, but I don't plan on reading all 986 pages, I read about 10 and didn't see the answer. But if I were to make this recipe with with no extra sugar added, just the 5 gallons of Apple Juice, will it still turn out exactly the same flavor-wise just without the extra alcohol?
there'd be nearly no alcohol in it, the sugar is what creates your alcohol. but i'd assume it'd still taste the same, you'd just have to drink all 5 gallons to get a buzz
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Old 06-08-2012, 09:11 PM   #9862
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there'd be nearly no alcohol in it, the sugar is what creates your alcohol. but i'd assume it'd still taste the same, you'd just have to drink all 5 gallons to get a buzz
This is not true. There is plenty of sugar in apple juice to ferment.
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Old 06-08-2012, 09:13 PM   #9863
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there'd be nearly no alcohol in it, the sugar is what creates your alcohol. but i'd assume it'd still taste the same, you'd just have to drink all 5 gallons to get a buzz
I saw that is was 8.5% ABV with 2 lbs. of Dextrose in the original recipe. I know there is sugar in the apple juice, I was just wondering if you left out the 2 lbs. of Dextrose would you get about 4-5% ABV?
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Old 06-08-2012, 09:21 PM   #9864
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Yeah just a bit above that, apple juice has a gravity of about 1050, if you got it down to 1.008 it would be 5.6% ABV

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Old 06-08-2012, 09:33 PM   #9865
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Yeah just a bit above that, apple juice has a gravity of about 1050, if you got it down to 1.008 it would be 5.6% ABV
Thanks Phil Rose, that is exactly what I was looking for. I am going to give it a try without any extra sugar.
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Old 06-08-2012, 09:36 PM   #9866
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This is not true. There is plenty of sugar in apple juice to ferment.
correct but by eliminating 2# of sugar your alcohol % would be greatly reduced my best guess would be in the 3-5% range as opposed to the 8-9
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Old 06-08-2012, 09:37 PM   #9867
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Straight juice would probably yield ~ 6.6% abv

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Old 06-09-2012, 05:53 AM   #9868
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Quote:
Originally Posted by Sippin37 View Post
Sorry if this has been mentioned already, but I don't plan on reading all 986 pages, I read about 10 and didn't see the answer. But if I were to make this recipe with with no extra sugar added, just the 5 gallons of Apple Juice, will it still turn out exactly the same flavor-wise just without the extra alcohol?
The added dextrose is actually EdWort's idea....the original Frankfurt-area style of German apfelwine is made with straight-up juice.
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Old 06-09-2012, 06:36 AM   #9869
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correct but by eliminating 2# of sugar your alcohol % would be greatly reduced my best guess would be in the 3-5% range as opposed to the 8-9
upper end of five.

I've made apfelwein many times with excellent results... it is as delightful as all 900 pages of this thread would indicate.

I also dig Graham's English Cider (thanks HBT'r freezeblade!) quite a bit, an easy cider with no extra sugar. Not trying to hijack the apfelwein thread, I promise.

Rest, assured, that I have enjoyed the drunkenness from both!
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Old 06-10-2012, 03:21 AM   #9870
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So, my apfelwein has aged for 5 months, and it taste pretty good. (I got sidetracked and time went flying by)

After that amount of time, would there still be any dormant yeast available if I was to prime it before bottling to carb or am I regulated to putting it in wine bottles and enjoying it still? If read almost every post. But I cant seem to be able to remember what the answer is.
Thanks guys!

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