Man, I love Apfelwein - Page 1010 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > Man, I love Apfelwein

Reply
 
Thread Tools
Old 08-06-2012, 05:09 PM   #10091
TimpanogosSlim
Recipes 
 
Mar 2012
Orem, UT
Posts: 962
Liked 83 Times on 74 Posts


Quote:
Originally Posted by KBentley57 View Post
generally, in cooking at least, sugar volume == packed brown sugar volume.
Well, we're measuring by weight here.

I used 2 pounds of brown sugar, as I hear many have.

If you wanted to be certain of the same volume of alcohol, I think you'd use slightly more brown sugar, maybe slightly more white sugar. white sugar is glucose+fructose bonded, and I'm not sure how 1 sucrose compares to 2 dextrose in terms of alcohol production.

I'm betting it doesn't matter a whole lot, though.

fwiw brown sugar is white sugar + cane molasses. Unscrupulous low-quality brown sugar is granulated beet sugar with cane molasses added. Thus, some of that weight is water weight. High quality brown sugar is spun out of a centrifuge and thus consists of long needly crystals of sucrose coated in molasses, which is required for proper texture in some baked goods, if you're not a schlub anyway, but that difference shouldn't matter much in cider.



 
Reply With Quote
Old 08-06-2012, 05:43 PM   #10092
FuzzeWuzze
I Love DIY
HBT_SUPPORTER.png
 
FuzzeWuzze's Avatar
Recipes 
 
Jun 2012
Newberg, Oregon
Posts: 3,081
Liked 411 Times on 305 Posts


Someone a on page 1006 mentioned using 1 # Brown sugar + 3lbs honey, so i gave that a try for mine. Something tells me though im going to have to sample it carefully with that much sugar it could dry out a ton, or my champagne yeast will just die off from the alcohol content being the more likely ending...which hopefully will end in a sweeter taste? Who knows.



 
Reply With Quote
Old 08-06-2012, 08:41 PM   #10093
Raenon
Recipes 
 
Jan 2012
York, PA
Posts: 480
Liked 75 Times on 40 Posts


Quote:
Originally Posted by FuzzeWuzze View Post
Someone a on page 1006 mentioned using 1 # Brown sugar + 3lbs honey, so i gave that a try for mine. Something tells me though im going to have to sample it carefully with that much sugar it could dry out a ton, or my champagne yeast will just die off from the alcohol content being the more likely ending...which hopefully will end in a sweeter taste? Who knows.
Without doing the math properly... if that's a 5gallon batch, with 4lb's of additional sugars, you're most likely going to end up at ~11-13% ABV... that's well within the range of most champagne yeasts, I'd think.

 
Reply With Quote
Old 08-06-2012, 08:58 PM   #10094
exhumedatbirth
Recipes 
 
Jul 2011
Jacksonville, Florida
Posts: 97
Liked 2 Times on 2 Posts


Quote:
Originally Posted by FuzzeWuzze View Post
Someone a on page 1006 mentioned using 1 # Brown sugar + 3lbs honey, so i gave that a try for mine. Something tells me though im going to have to sample it carefully with that much sugar it could dry out a ton, or my champagne yeast will just die off from the alcohol content being the more likely ending...which hopefully will end in a sweeter taste? Who knows.
That was probably me, honestly I did not even bother to check FG, so I can't comment on if the yeast made it through the fermentation...but the results were fantastic...
next time I'm thinking about molasses rather than the brown sugar.

 
Reply With Quote
Old 08-06-2012, 09:23 PM   #10095
oogaboogachiefwalkingdeer
Recipes 
 
May 2012
, ok
Posts: 873
Liked 134 Times on 103 Posts


Thanks I got two pounds brown sugar and a heaped cup of plain cane sugar going now in a five gallon run. Hope this works out okay.

I wonder about blueberry pancake syrup. Mike

 
Reply With Quote
Old 08-06-2012, 09:44 PM   #10096
TimpanogosSlim
Recipes 
 
Mar 2012
Orem, UT
Posts: 962
Liked 83 Times on 74 Posts


Quote:
Originally Posted by Raenon View Post
Without doing the math properly... if that's a 5gallon batch, with 4lb's of additional sugars, you're most likely going to end up at ~11-13% ABV... that's well within the range of most champagne yeasts, I'd think.
Honey is 16-19% water, and probably 1% or 2% non-fermentable solids. By weight.

Oh, and the glycemic profile of honey is almost exactly the same as HFCS55. The More You Know!

 
Reply With Quote
Old 08-06-2012, 09:45 PM   #10097
WharfRat
Recipes 
 
Jul 2011
Charlotte, NC
Posts: 104
Liked 8 Times on 5 Posts


Wonder what a touch of oak would do to this?

 
Reply With Quote
Old 08-06-2012, 11:41 PM   #10098
FuzzeWuzze
I Love DIY
HBT_SUPPORTER.png
 
FuzzeWuzze's Avatar
Recipes 
 
Jun 2012
Newberg, Oregon
Posts: 3,081
Liked 411 Times on 305 Posts


Quote:
Originally Posted by exhumedatbirth View Post
That was probably me, honestly I did not even bother to check FG, so I can't comment on if the yeast made it through the fermentation...but the results were fantastic...
next time I'm thinking about molasses rather than the brown sugar.
Hope so, you did it with only 4 gallons, i did a 5 gallon(or as much of the 5th gallon i could get in)...3 of tree top, and 2 of some Cranberry/Rasberry blend they had at costco...it has Apple/Cranberry/Rasberry/Grape(i think in that order) concentrate....hoping it comes out good!

 
Reply With Quote
Old 08-07-2012, 04:41 AM   #10099
Vox
Recipes 
 
Jun 2012
Posts: 367
Liked 9 Times on 7 Posts


Quote:
Originally Posted by america

Works in my apartment just fine.
Don't you need a separate fridge?
__________________
In The Primary: Dude Where's My Pants Ceyser and Blood of the Dragon (my version of Unicorn Blood)

Bottle Conditioning: Skeeter Pee

Aging: Joe's Ancient Orange Mead

 
Reply With Quote
Old 08-07-2012, 07:41 PM   #10100
detlion1643
Recipes 
 
May 2012
Erie, PA
Posts: 143
Liked 13 Times on 11 Posts


OK, so I started a batch a while ago, left it for a month, then accidentally added another pound of sugar to it (yes, accidental). Left that to ferment in the original month long primary for another month, then racked to secondary. It's been there for about 3-4 weeks and is now finally really clear. There is not much trub in the bottom of the secondary, but there is some. Am I ok to bottle this in wine bottles thinking all of the yeast are left behind by now? I imagine siphoning from the secondary to bottling bucket would leave all the yeast on the bottom of the secondary?

Or will there be enough yeast in suspension to cause me issues with wine bottles? I have no plans for carbing and am keeping it dry with no backsweetning.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Love The (Edwort's) Apfelwein solidghost Home Brewing Photo Forum 34 03-01-2013 02:56 PM
newbie to forum, love making wine etc. Apfelwein? Liah Cider Forum 11 12-31-2009 07:33 AM
My first EdWorts Apfelwein (Love is in the air) Hoggy General Beer Discussion 15 04-16-2009 03:55 AM
Oh MAN, I love my Apfelwein PeteOz77 Winemaking Forum 4 07-18-2008 10:36 PM
GOD I LOVE Apfelwein FSR402 Winemaking Forum 2 02-22-2008 01:47 PM


Forum Jump