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**jmendez29** · 01-17-2009, 12:28 AM

I want to make some apfelwein but don't have enough dextrose to make it per the recipe. A buddy of mine uses brown sugar for priming almost all of his beers, so I was wondering if I could pull off the same thing for this recipe. Will it make a difference?

**Schlenkerla** · 01-17-2009, 12:42 AM

Not much. It may have a slight molasses taste. Depends whether you got light or dark. Dark will have more of a molasses taste. Use about 5-6oz by wt to carb and you will be good to go.

You can also use cane sugar too. 5oz will give you 2.8 atmospheres at 68F

Assumes 5 gallons.

Use this calculator. The Beer Recipator - Carbonation

Carb it like you would beer.

If you have a scale use it, because its more accurate for measuring.

**jmendez29** · 01-17-2009, 12:48 AM

Not trying to carbonate. Wanting to use it for the recipe. My LHBS is about a half hour away and it seems kind of a waste to drive out there just for corn sugar. I went last week and stocked up on supplies and decided the next day to do the apfelwein. So I have no other need to go there, so I'm looking for alternatives to corn sugar.

**Schlenkerla** · 01-17-2009, 12:55 AM

Quote:

Originally Posted by jmendez29

Not trying to carbonate. Wanting to use it for the recipe. My LHBS is about a half hour away and it seems kind of a waste to drive out there just for corn sugar. I went last week and stocked up on supplies and decided the next day to do the apfelwein. So I have no other need to go there, so I'm looking for alternatives to corn sugar.

Use cane sugar, about 2lbs, don't worry if it makes it taste cidery!!!

**jmendez29** · 01-17-2009, 01:05 AM

Righteous. Thanks.

Vic_Sinclair · 01-17-2009, 07:12 AM

Also, don't worry about a molasses taste. The last batch of EdWort's Apfelwein I made, I put a half-cup of molasses in an attempt to make it more palatable for the SWMBO and I could barely taste the molasses in the end product. The apple and alcohol overpowered the molasses.

**Arneba28** · 01-17-2009, 07:16 AM

I have found (through some brilliant research I conducted) that its pretty hard to mess up A-wine

This brilliant research was that I totally mis measured everything on a batch that I made while good and buzzed.

It still turned out good, just more like low abv champagne.

Vic_Sinclair · 01-17-2009, 07:25 AM

Quote:

Originally Posted by Arneba28

I have found (through some brilliant research I conducted) that its pretty hard to mess up A-wine

This brilliant research was that I totally mis measured everything on a batch that I made while good and buzzed.

It still turned out good, just more like low abv champagne.

This speaks to the beauty of Apfelwein. Even if it is jacked up, by the third sip, you are already too blasted to know the difference.