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Old 01-23-2007, 01:20 AM   #1
Nov 2006
Posts: 851
Liked 9 Times on 4 Posts

I'm planning a simple welches white wine to which I will add no sugar, maybe some tannin and lemon juice, and nothing else. My goal is a fairly low alcohol beverage that is quick from fermenter to bottle to glass. I want it pretty dry, but not bone dry. I was wondering what type of yeast would be best. I've been using Red Star's Pasteur Champagne for my meads, but I think that'll make it too dry. Maybe Cotes de Blanc? What do y'all think?
Primary: Pilsner
Secondary: Empty
Keg 1: Dunkelweizen
Keg 2: Empty

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Old 01-23-2007, 01:31 AM   #2
MikeRLynch's Avatar
Nov 2006
Posts: 888
Liked 11 Times on 10 Posts

Has anyone else done this? I've got a batch of Welches white grape and peach cookin right now, but i bumped up the sugar with dextrose. How long, start to finish, is plain welches juice? Can we treat it the same as ed apfelwein recipe?

Lost Elm Brewing Co.
Stafford Springs, CT

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