Rick's Apflewein

Ok, with the popularity of Edwort's Apflewein, I tried a variation, I am not satisfied with it but it is drinkable.

Anyway, I have a new idea on a variation of Apflewein. I am going to make a 3 gallon batch. Apple juice was on sale today so i picked up 13 liters (nice to have extra) But I was thinking, instead of adding dextrose, I would use frozen concentrated apple juice. The frozen concentrate available here is 330ml and makes 1.32 L of juice. So basically I am adding a liter of water to each package of frozen concentrate. What if I used apple juice instead of water, I should have roughly double the sugar content, double the apple flavour. It might be overpowering in the flavour department, or it could be excellent, has anyone tried this?

Also I can't get Montrachet yeast locally, My choices are Lalvin Champagne yeast (EC 1118) or 71B 1122 http://www.lalvinyeast.com/strains.asp Which is closest? or does someone want to mail me a packet of Montrachet?

Doubling the sugar likely won't double the apple flavor. It's still going to be really dry unless you stablize or back-sweeten.

Can you get Lavlin D47? I've made Ed's recipe with that and found it retains a little more apple flavor.

Otherwise, I'd use the 71B1122, which mazers use a lot for melamels (fruit meads).

AZ_IPA said:

Doubling the sugar likely won't double the apple flavor. It's still going to be really dry unless you stablize or back-sweeten.

Can you get Lavlin D47? I've made Ed's recipe with that and found it retains a little more apple flavor.

Otherwise, I'd use the 71B1122, which mazers use a lot for melamels (fruit meads).

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I am glad to hear that, I took a stab and used that for my mead as well. I thinkI saw D47 at one of the shops.
What I meant by doubling th eapple flavour is, I would basically have double teh apple juice but half teh water content, that should modify the flavour some, I bet as juice it would be way too sweet and appley

I used EC 1118 on mine and have been happy with it. It ferments it out very dry and with no fruity taste, so the 71B or the D47 may leave enough behind for your tastes.

GTG

I tried using AJ concentrate in a 1-gallon batch. I poured out 24 oz of juice, and added back two cans of concentrate. It raised the S.G. from 1.050 to 1.072. I bottled last weekend (SG = 0.999), using 2.5 oz of concentrate for my priming sugar. I'll let you know in a month or so how it is.

I think 'd go with the 71B, it'll metabolize some of the malic acid into alcohol & make for a smoother, "softer" cider. Regards, GF.