mrfocus

Recipes 

First off, that recipe looks great.

I was just wondering how I could make true sparkling apfelwein? I know that the original recipe is carbonated, but I don't believe it is carbonated to the level of champagne. To get 5 bars pressure (72 psi), I would need about 3 cups or 521 g (1.15lbs) of dextrose? I'm using this page as a reference: http://www.brewery.org/library/YPrimerMH.html

Of course, I would bottle it into champagne bottles.

Would the Red star yeast be able to carbonate that much dextrose in the bottle?

So, does someone still know what I'm saying? (confusing myself here) Hehe

mrfocus

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MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

Kayos

Recipes 

Most of us just carbonated it like beer. I tried both ways and mt favorite was with a little Splenda and highly carbed.
Here is a link to carb amounts:

http://hbd.org/cgi-bin/recipator/recipator/carbonation.html

And here is one per bottle size if it helps:

BOTTLE SIZE / SUGAR AMOUNT
12 ounce bottles use 3/4 tsp.
16 ounce bottles use 1 tsp.
20 ounce bottles use 1 1/4 tsp.
22 ounce bottles use 1 1/2 tsp.
1 liter/quart bottle use 2 1/2 tsp. (Included with Premium Edition)
2 liter bottles use 1 1/2 tbsp.
3 liter bottles use 2 1/4 tbsp

You can convert if you need bigger sizes...have fun!!!