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Old 01-26-2011, 04:24 PM   #1
Dec 2010
Shelton, CT
Posts: 39

I have a batch of apfelwein about finished up, and i think I might run another batch with a minor change. The first batch is per original recipe.
I'm open to organic cane sugar, brown sugar, molasses, etc. Anything typically available in a grocery store.
Experiences with these?
Primary: Rotating two batches of Apfelwein, 10g of my "Organic IPA"
Secondary: Dry!
On Tap: Not so Pale Ale, Session Porter, Apfelwein

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Old 01-26-2011, 06:18 PM   #2
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Sep 2008
Chicago, IL
Posts: 43,844
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I found that brown sugar gives it more of a tartness than the corn sugar. It was pleasant, but it took some getting used to initially. I have no experience with any other variations.
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Old 01-26-2011, 06:22 PM   #3
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Jun 2006
UP of Michigan, Winter Texan
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I don't like molasses, so I don't use it. And when brown sugar ferments out, it has a "funny" molasses taste. Brown sugar without the sweetness just isn't very good, in my opinion.

Table sugar is fine, and I use it with all of my wines and cider. Honey is good, too.
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