Kayos
Well-Known Member
So I made my Apfelwein last time and never make the exact same recipe twice, so I decided to do a twist on it. Made it with:
5 gallons juice
2 lbs sugar (dextrose)
4 cans concentrate
WLP300 with starter
Been going about 2 months and then transferred to secondary because it was REALLY hazy. It never cleared and is super cloudy. Looks like the Apfelwein did before it was done. Took a sip and it tastes like fermented apple juice. Kind of a sweet tangy taste. Not like good cider or wine. I have heard a binch of people saying they have used the WLP300 without it being too cloudy and tasting more sweet then dry and was going for that. What now?
O...btw the stuff is done fermenting -- took an FG and it was where it should be (not sure what it was, I'm at work right now).
5 gallons juice
2 lbs sugar (dextrose)
4 cans concentrate
WLP300 with starter
Been going about 2 months and then transferred to secondary because it was REALLY hazy. It never cleared and is super cloudy. Looks like the Apfelwein did before it was done. Took a sip and it tastes like fermented apple juice. Kind of a sweet tangy taste. Not like good cider or wine. I have heard a binch of people saying they have used the WLP300 without it being too cloudy and tasting more sweet then dry and was going for that. What now?
O...btw the stuff is done fermenting -- took an FG and it was where it should be (not sure what it was, I'm at work right now).