Richard
Well-Known Member
No doubt some of you have tried adding extra corn sugar to make stronger apfelwein...how much did you add, and what was the result?
The Montrachet poops out at 12-14%, I believe. More booze? IMHO, the stuff is pretty hoochy already. What recipe are you using? Ed's original uses a few lbs of corn sugar.
In any case, you'll have to switch up the yeast if you want to go higher.
I mis measured my batch and it came out at 8.5% And yes it is pretty hoochy. The alcohol nose and taste is pretty strong.
Just got a little tipsy off a couple pints of 3 week fresh Apfelwein the other night and I could have sworn I was the star of a porno titled "Man skull orifices and hard things" the night before. It hurts in all the wrong ways.
Getting drunk is not necessarily my motivation here...I just wanted to hear if anyone had made the apfelwein at a strength closer to regular wine, and what their results were taste-wise after some aging.
Haha. I generally try to get a good estimate so I use my potential alcohol scale on my meter. My apple juice started out at 8 percent, so with half the sugar it came out to like 12.5 percent. After fermented out, at 0-1 percent left, I plugged in the rest of the sugar, another 4.5 percent worth and let it ferment out, leaving with about 17% ABV.
Haha. I generally try to get a good estimate so I use my potential alcohol scale on my meter. My apple juice started out at 8 percent, so with half the sugar it came out to like 12.5 percent. After fermented out, at 0-1 percent left, I plugged in the rest of the sugar, another 4.5 percent worth and let it ferment out, leaving with about 17% ABV.
I can't even imagine how bad 17% apfelwein is..
Your apple juice alone was 8% does that seem high to anyone else?
If I was to replace most of my sugar with honey, would I use pound for pound? Always looking for ways to improve my recipe.
If you want a stronger apple flavored beverage, try making a cyser. Use honey instead of corn sugar to increase the OG, and switch to a dry mead yeast or even champagne yeast.
Simply adding a ton of corn sugar makes...hooch...
If I was to replace most of my sugar with honey, would I use pound for pound? Always looking for ways to improve my recipe.
I mis measured my batch and it came out at 8.5% And yes it is pretty hoochy. The alcohol nose and taste is pretty strong.
Has anyone tried making Apfelwein with Turbo Yeast?
It's probably recommended on that recipe with 15 lbs of Sugar...
(Hey, somebody was bound to ask...)
ya'll know what happens to hooch threads.
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