PistolaPete
Well-Known Member
I just made my first batch of Apfelwein and I followed the recipe exactly except I added about 1 tsp of yeast energizer and I re hydrated the yeast before pitching. Since I was using corn sugar from an unopened 4lb bag I had to measure out 2lbs for the recipe wich means the sugar came in contact with a bowl for weighing purposes. I am sure everything will be fine but for the next batch I was wondering if anyone has any ideas on sanitizing the corn sugar and yeast energizer? Here are some possible options:
1) I could boil them in a half gallon of apple juice but I wasn't sure if that would add a pectin haze or cause any other problems...
2) I could add everything to the fermenter and add some campden tablets and let sit 24 hrs before pitching the yeast.
3) Follow Ed's recipe exactly and leave out the yeast energizer and use 2 closed 1lb bags of corn sugar (and assume the corn sugar is sterile in the bags).
Any thoughts ???
1) I could boil them in a half gallon of apple juice but I wasn't sure if that would add a pectin haze or cause any other problems...
2) I could add everything to the fermenter and add some campden tablets and let sit 24 hrs before pitching the yeast.
3) Follow Ed's recipe exactly and leave out the yeast energizer and use 2 closed 1lb bags of corn sugar (and assume the corn sugar is sterile in the bags).
Any thoughts ???