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Old 11-12-2010, 10:17 PM   #1
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Default EdWort's Apfelwein bump to 3lbs sugar

I'm going to follow the great Edworts Apfelwien recipe this year. I picked up six lb's of dex and my LHBS.

I'm seeing he's getting an ABV of 9% I want to kick that up. Anyone else rocketize this recipe? I'm thinking another Lb should bring me over 10%.

any thoughts on this? Maybe 4lbs?

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Old 11-12-2010, 10:18 PM   #2
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It'll be dry as hell. I bet you'll taste a lot of heat on that one.

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Old 11-12-2010, 11:15 PM   #3
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Yeah it will be very dry, I just sampled a hard cider i have going that consists of 5 gallons fresh pressed cider and 3 pound dextrose. It's OG was 1.075 and the reading i just got after 6 weeks 0.990 It's definitively got a bit of an alcohol burn to it.

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Old 11-13-2010, 01:23 AM   #4
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Wild Irish Rose is sooooo much cheaper.

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Old 11-13-2010, 01:47 AM   #5
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Quote:
Originally Posted by C3Candy View Post
Yeah it will be very dry, I just sampled a hard cider i have going that consists of 5 gallons fresh pressed cider and 3 pound dextrose. It's OG was 1.075 and the reading i just got after 6 weeks 0.990 It's definitively got a bit of an alcohol burn to it.
sweet that's exactly the feedback I was looking for
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Old 11-13-2010, 01:51 AM   #6
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Quote:
Originally Posted by Fletch78 View Post
Wild Irish Rose is sooooo much cheaper.
I never heard of Irish Rose before so I looked it up. Come on dude this is not boons farm,or Cisco, there is a much better quality. I see a cut off where people go from quality to rocket fuel (9% to 10+) 2-3% us hard core alcoholics can still tell the difference.
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Old 11-13-2010, 02:12 AM   #7
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www.bumwine.com

For the amount of money you are going to put into this batch, you could get a lightly used sleeping bag and a member's only jacket from Good Will, and have enough left over for 6 quick-picks and 5 gallons of Night Train.
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Old 11-13-2010, 02:27 AM   #8
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In all seriousness, if you boost the gravity, you really need to use yeast nutrient in staggered additions because you are in wine territory.... not really cider. Without it, you really are making hooch. You need to be very careful about your temperatures as well, during fermentation. One day with temps too high during primary can add 6 months to your aging process. Even if you do the recipe verbatim, you should take great care. Peruse the wine forum and even here in Cider.... there are countless topics about "Why does EAW taste like ...... what did I do wrong" and such.

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Old 11-13-2010, 10:37 PM   #9
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I've made close to 50 gallons of cider/apple wine and I've never used yeast nutrient and have never had a bad batch. I've had apple wine over 13% ABV. Cost of 6 gallons for fresh pressed cider 27$ 2.18 per lb for the dextros. and under a dollar for the yeast.

I've even left five gallons out once and it started to ferment on it's own in the gallon jugs they came in, threw it all into a 5 gallon pale and it still came out fine. I've also never used sulfite or camp tablets.

I'm gonna make two batches on edworts stuff this year one with his exact recipe and another with extra sugar.

It's fall here now Temps will never get above 70 in the room I'm using.

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Old 11-14-2010, 01:29 AM   #10
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You are clearly the expert. Instead of asking for opinions, why don't you just tell us how it's going to be?

Make it 5 pounds of dextrose. Go for it. You aren't getting any younger. You don't want to look back on your life and wonder what would have happened if you had added that extra pound. Do you?

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