Originally Posted by ypbradford
I tried this and got good results but very very dry. I am a huge Apfelwein fan after living in Germany for a couple of years, so although I like the way my batch turned out it seemed to be missing the tartness of Frankfurter Apfelwein. I talked with the guys at my local brew store and they told me that the tartness would need to come from the juice. So I am going to try an experiment. . . I have some jonathon apples just getting ripe and I am going to juice them and try a mix of fresh juice along with the bottled stuff (I don't have the bushels of apples necessary to produce 5 gallons of juice). Hopefully this will boost the tartness I am striving for.
Also could anyone suggest how much additional sugar to add - for example how much sugar is in the bottled juice; if I use a 2:3 ratio two gallons tart juice to three gallons bottled juice, how much more sugar should I add to get the fermentation I want?
You could do that. I also have heard that a lot of local apple cider places will do a one-off pressing for cider homebrewers. It's typically more tart so the cider has more depth. I'd start by calling my local orchards and see if they do anything like that.
Tart flavors may be altered with the addition of acids.
Also, sugar content in commercial juice is like that in grapes, they may try to give you an estimated value for the nutritional information, but really it all depends on the rain conditions for that year and health of the plant. A gravity reading will give you a better idea of the sugar content.
Ed, what gravity readings do your batches typcially start with? Did you find that any range in particular was better/not-as-good?