Well I decided to brew my first batch of apfelwein tonight because I was bored and my primary is full. I used a 2gallon HDPE water container from walmart. Only cost $2 and a stopper fit after taking out the spout perfectly. I figured Id start with a smaller batch to see if I like it. I was enjoying a bottle of Oaked Arrogant Bastard and helping my wife make a batch of sourdough at the same time so needless to say I was a little distracted. To make a long story short I forgot to reduce the amount of dextrose from Eds recipe to account for the smaller batch OG ended up at 1.084 (yes it was well mixed). At least I pitched a whole packet of well hydrated montrachet, and areated the hell out of it. I think I may have made a little rocket fuel. I have one question, what is the alcohol tolerance of the montrachet? I have a couple packets of Redstar champagne just in case it doesnt fully attenuate. This one may have to sit for a while
Oh,you'll be fine with the montrachet- that will take it dry. I use montrachet all the time for wines in the 12-13% ABV range. It'll be dry, and "hot" for a little, though, and taste more "wine like" than apfelwein. It actually sound good!
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yeah sourdough apfelwein might be a little nasty or maybe your on to something. Kinda like a lambic. I was sure to keep the brewing and baking on seperate counters and am very careful about sanitization. Maybe someone can get brave and try the sourdofelwein or is it apfeldough?
After this sits for about a month I was thinking about racking over to a secondary for bulk ageing. It is a 2 gallon batch and I have a 3gallon carboy. Should I rack the 2 gallons onto 1gallon of fresh juice or leave it be?