mrfocus
Well-Known Member
First off, that recipe looks great.
I was just wondering how I could make true sparkling apfelwein? I know that the original recipe is carbonated, but I don't believe it is carbonated to the level of champagne. To get 5 bars pressure (72 psi), I would need about 3 cups or 521 g (1.15lbs) of dextrose? I'm using this page as a reference: http://www.brewery.org/library/YPrimerMH.html
Of course, I would bottle it into champagne bottles.
Would the Red star yeast be able to carbonate that much dextrose in the bottle?
So, does someone still know what I'm saying? (confusing myself here) Hehe
mrfocus
I was just wondering how I could make true sparkling apfelwein? I know that the original recipe is carbonated, but I don't believe it is carbonated to the level of champagne. To get 5 bars pressure (72 psi), I would need about 3 cups or 521 g (1.15lbs) of dextrose? I'm using this page as a reference: http://www.brewery.org/library/YPrimerMH.html
Of course, I would bottle it into champagne bottles.
Would the Red star yeast be able to carbonate that much dextrose in the bottle?
So, does someone still know what I'm saying? (confusing myself here) Hehe
mrfocus