chocotaco
Well-Known Member
Hi,
I got some champagne yeast and was thinking about doing a strong apple wine. I was thinking an OG around 1.1 would be a good target for getting wine-like strength out of it (assuming it ferments out to around 1.0 give or take a few points - that should give me around 12-13% ABV).
I notice a lot of people use dextrose to bump up the OG of the apple juice. Is there a specific reason for dextrose rather than apple juice concentrate? I was thinking of just using maybe 2.5 gallons worth of concentrate per gallon of water to get a very concentrated apple juice around 1.1 OG. Will that taste like crap when it ferments out? I am going for something pretty dry; I am going to age it for a bit on french oak after a few months in the primary and hope to end up with something a bit like sparkling wine.
Never done any kind of wine before; only beer.
Thoughts?
I got some champagne yeast and was thinking about doing a strong apple wine. I was thinking an OG around 1.1 would be a good target for getting wine-like strength out of it (assuming it ferments out to around 1.0 give or take a few points - that should give me around 12-13% ABV).
I notice a lot of people use dextrose to bump up the OG of the apple juice. Is there a specific reason for dextrose rather than apple juice concentrate? I was thinking of just using maybe 2.5 gallons worth of concentrate per gallon of water to get a very concentrated apple juice around 1.1 OG. Will that taste like crap when it ferments out? I am going for something pretty dry; I am going to age it for a bit on french oak after a few months in the primary and hope to end up with something a bit like sparkling wine.
Never done any kind of wine before; only beer.
Thoughts?