Originally Posted by Crawland
Well, it was time to join the party. I made 2 one gallon batches last night. I wanted to do a side by side between Montrecht and Cotes des Blancs. I kept the rest of the recipe the same as Ed's origianal with the addition of some yeast nutrients (scaled down of course). (
What/how much/what schedule Yeast nutrient did you use? I was thinking of adding some FERMAX to see if extra nutrition cuts down on the sulfur production. Usually staggered additions are recommended for wines/meads, but with lower OG's in Beers and Ciders, it probably might as well go all in at the start.
From reading the thread, I think Rhino Farts may be an important rite of passage in the Apfelwein ritual, so maybe no nutrient
Speaking of messing around with the recipe, I realized I didn't have enough Dextrose either, but it seems that people have had good success with Brown Sugar, so I will probably do half and half.
Joined the Apfelwein brewing club.
2 Gal America's Choice Apple Cider
1 Gal America's Choice Natural Apple Juice
(Hope this isn't TOO Cheap to make decent Apfelwein. After I bought it, Mott's went on sale for $0.99/half gallon. Might have to dump in some better juice along the way.)
0.6 lb Dextrose
0.6 lb Light Brown Sugar
2 tsp FERMAX Yeast Nutrient
1 pkg Red Star Montrachet
OG = 1.063