Yes, I use brown sugar all the time. I know there are people who have used ale yeast but I havn't so I can't tell you what the results would be. Try doing a search for ale yeast in the apfelwein thread. I'm sure someone has posted about it there.
Well after thinking about it, I realized I wanted a proven product so I will duplicate the original recipe post (dextrose 2lbs) and substitute the wine yeast (which was out of stock) with 1 below.
Now, what do you guys think if I pitch the redstar (using 2 packets) for 5 gallons?
I used about 7gms of Pastuer and it's fermenting nicely. Looked weird at 12 hours though. All those tiny dry yeast "pellets" swelled up and were suspended in the batch. It looked like the whole thing had gelatinized.
__________________
Primary - I'm on a break dammit!!!!
Secondary - sold it!
Kegged - Commercial beer Yet Another Keezer Build
I used 1 packet of Premier Cuvee and my Apfelwein came out great. Everything else was per the original recipe.
__________________ "If you're gonna be an ape, be a hairy one" - Spyder
Primary 2: Edwort's Robust Porter
Secondary 1: LW Pale Ale
Secondary 1: Blackened Soul RIS
Kegged: Dead Guy Ale
Kegged: Rye Pale Ale
Kegged: Haus Pale Ale
Kegged: Nut Brown Ale
Kegged: Afrikan Amber
Kegged: Jock Scott Ale
Kegged: Afrikan Amber
Apfelwein with brown sugar and left over dry yeast...
Linear Mode
