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aekdbbop said:So if someone could tell me how to make it sweeter, less dry, and more apple flavor.. that would be awesome.
Thanks!
I read a couple people tried a different yeast strain added concentrates instead of sugar. They claimed it was sweeter and less dry.
This is what I did;
4 gal of juice
4 cans of concentrate
Red Star Yeast: Cote Des Blancs
Its not quite 5 gallons, I could have topped off with more juice. I plan to split the little split this batch on the way to the 2ndary and put two cans of "Oregon Fruit" in each ~ 2.25gal batch. Making Strawberry-Apfelwein & Raspberry-Apfelwein. I will top off with more juice at this time to reduce oxidation possibilites.
My batch is one week old and smells awesome, it has a much stronger apple nose as a result of the concentrate.
I forgot to take a gravity reading. I've been meaning to ask DeadYetIBrew if he did this. I think he started this variation.
I think less than 3 pages back somebody posted comments on the a batch made with Cotes. They claim its less dry. I think nearly 60 pages back I saw the same kind of comments.
Extra info on the yeast;
http://www.cfhb.org/mead/yeast_strains.htm#mont
Edit: If its lower in ABV it will be less dry tasting and fruity. I imagine this what I'll get on this batch...