Ok, this is my first fermentation ever.
I need to help figuring out what all I should use.
I'm thinking about using:
- 15L (4 gal) Carboy
- 16L (4.2 gal)Apple Juice
- 2 pounds of American dark brown sugar
- 1 kilo (2.2 pounds) Cane Sugar
- 4X 5g packets of Champagne yeast
- 4x 5g packets of Steinberg yeast
- 13L (3.4 gal) Apple Juice
- 600g (1.3 pounds) Cane Sugar
- 5g Steinberg Yeast
Any thoughts on this?
I don't have access to dextrose, so I need to substitute. I know that some people use brown sugar, but I'd really rather save my brown sugar for making BBQ and cookies. Brown sugar is hard to come by here in Austria. I haven't seen anything about using cane sugar, but I'd like to give it a try. Do you think my ratio is ok? I could also go to the store and buy regular table sugar.
What about the yeast? I think I've read on the German fruit wine forums that people use Steinberg, but I know that people on here have used champane. I cant get Montrachet here.
Will 13L of apple juice and the sugar leave enough room for space at the top? I've read that there usually isn't any kruasen.
Anything else I should think of?