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Old 04-10-2009, 04:04 AM   #1
Mar 2009
Beaverton, OR
Posts: 164
Liked 2 Times on 2 Posts

I picked up a 1/2 gallon of fresh pressed Washington state Gala apple juice at the store today and man is it good. (Hagen's for $2.50 per 1/2 gal.) It's unfiltered and only has ascorbic acid added.

I've got a 2 week old batch of Apfelwein (juice from concentrate) fermenting right now and of course this got me wondering who has tried making Apfelwein with something other than juice from concentrate.

What about adding Pomagranate/Cherry juice or Pom/Blueberry. Anyone done anything like this?

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Old 04-10-2009, 04:14 AM   #2
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts

I personally wouldn't use that high quality of a juice on apfelwein, not to offend EdWort at all. His recipe hits the taste he was going for using the ingredients he suggests.

If you want to ferment it I am all for that. I would definitely suggest a no sugar added cider, just take the stuff you buy add yeast and wait. No need to boost the abv or dry it out further by using it for an apfelwein alteration.
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

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Old 04-11-2009, 02:16 AM   #3
Nov 2007
Lakes Region NH
Posts: 275

+1 on not wasting that high of quality cider to make apple wine. make hard cider. use an ale yeast like safale s04 or us-05 , or even better yet a sweet mead yeast. if you want ALL the appley flavor and sugar to ferment out, then use wine yeast and regular cheap apple juice.
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.

And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.

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