MariaAZ
Well-Known Member
I'm giving this recipe a try in miniature, which about a quart of reconstituted frozen juice, a couple tablespoons of corn syrup and a pinch of champagne yeast in a glass rum bottle fitted with an airlock as a fermenter.
My original thought for doing this teeny tiny batch was to watch fermentation happen using ingredients I have on hand (I have a fermentation bucket.. not much excitement except when the airlock bubbles). After a few days, it tasted like sparkling apple juice with just the tiniest kick, and I will definitely make it again just for this particular stage. However, I'm so excited by how well this little experiment is turning out that I'm going to make a larger batch as soon as I get enough bottles together to bottle it and the beer currently in the fermenter (gosh, I really need to look into kegging.)
I like the idea of using this as grog, but can see the concern about how much alcohol would be burned off if heating a portion to mull the spices.
What about using fresh apple juice for mulling instead of water or apfelwein? I'd think apple juice would complement the wein's flavor without diluting it like water would, as well as add a touch of sweetness.
My original thought for doing this teeny tiny batch was to watch fermentation happen using ingredients I have on hand (I have a fermentation bucket.. not much excitement except when the airlock bubbles). After a few days, it tasted like sparkling apple juice with just the tiniest kick, and I will definitely make it again just for this particular stage. However, I'm so excited by how well this little experiment is turning out that I'm going to make a larger batch as soon as I get enough bottles together to bottle it and the beer currently in the fermenter (gosh, I really need to look into kegging.)
I like the idea of using this as grog, but can see the concern about how much alcohol would be burned off if heating a portion to mull the spices.
What about using fresh apple juice for mulling instead of water or apfelwein? I'd think apple juice would complement the wein's flavor without diluting it like water would, as well as add a touch of sweetness.