made some apflewein, but not with dextrose - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Winemaking Forum > made some apflewein, but not with dextrose

Reply
 
Thread Tools
Old 07-06-2011, 06:44 PM   #1
Mustangfreak
Recipes 
 
Sep 2007
Osan AB South Korea/Home is Ft Worth Tx
Posts: 585
Liked 2 Times on 2 Posts



Ok, to make the story short, I was at the store, bought the 5 gallons or juice, but they didnt have corn sugar, only cane, so I bought 2 lbs of powdered sugar and used that (PITA by the way)


Will this produce different flavors than the corn would?


__________________
2 Fox Brewing Co.
www.militarystangs.com

 
Reply With Quote
Old 07-06-2011, 06:47 PM   #2
brazedowl
Recipes 
 
Jul 2009
Fayetteville, NC
Posts: 865
Liked 40 Times on 30 Posts


I used 1 lb dextrose and 2lbs dark brown sugar. Thoughts on that as well?

(Not to hijack your thread)


__________________
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
______________________
"What senses do we lack that we cannot see or hear another world all around us?"

 
Reply With Quote
Old 07-06-2011, 06:50 PM   #3
Ace_Club
HBT_SUPPORTER.png
 
Ace_Club's Avatar
Recipes 
 
Sep 2008
Chicago, IL
Posts: 43,844
Liked 2384 Times on 2186 Posts


Short answer, yes it will change the flavor.

However, don't worry, it will still be good. My first batch of Apfelwein I used brown sugar instead of corn sugar. It was good and tart. My second batch I used corn sugar (buy from online homebrew stores if you can't find it locally) and it is good, but not as tart.
__________________
Arguing on the internet is like running in the Special Olympics, even if you win you're still retarded.

Where are guys? - Ginger

Eat a bag of kittens, Ace. - Yooper

 
Reply With Quote
Old 08-09-2011, 03:10 AM   #4
Mustangfreak
Recipes 
 
Sep 2007
Osan AB South Korea/Home is Ft Worth Tx
Posts: 585
Liked 2 Times on 2 Posts


Update, it is still good. I had about 5-6 oz of it as a test since it's 1 week into carbing, and its pretty F'n good!
__________________
2 Fox Brewing Co.
www.militarystangs.com

 
Reply With Quote
Old 08-10-2011, 10:22 PM   #5
Killer_Robot
Recipes 
 
Apr 2009
Rochester, NY
Posts: 215
Liked 2 Times on 2 Posts


Powdered sugar is generally a bad idea, not because of flavor but because it includes corn or wheat starch used to prevent caking. Since that won't ferment, what doesn't settle out will cloud the end result. But if you're not worried about appearances that's not so important.

 
Reply With Quote
Old 08-11-2011, 10:37 AM   #6
Mustangfreak
Recipes 
 
Sep 2007
Osan AB South Korea/Home is Ft Worth Tx
Posts: 585
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Killer_Robot View Post
Powdered sugar is generally a bad idea, not because of flavor but because it includes corn or wheat starch used to prevent caking. Since that won't ferment, what doesn't settle out will cloud the end result. But if you're not worried about appearances that's not so important.
Not worried with appearances, but it came out really really clear.
__________________
2 Fox Brewing Co.
www.militarystangs.com

 
Reply With Quote
Old 08-14-2011, 05:57 PM   #7
RobWalker
Recipes 
 
Nov 2009
Birmingham, England
Posts: 903
Liked 11 Times on 10 Posts


I read somewhere that refined sugar causes massive hangovers...

 
Reply With Quote
Old 08-14-2011, 10:07 PM   #8
Killer_Robot
Recipes 
 
Apr 2009
Rochester, NY
Posts: 215
Liked 2 Times on 2 Posts


Quote:
Originally Posted by RobWalker View Post
I read somewhere that refined sugar causes massive hangovers...
Refined sugars aren't going to cause hangovers. Poor fermentation temperatures will cause fusel alcohols and other products that give worse hangovers, as can lack of overall nutrients in the ingredients, just due to extra stresses on the yeast producing less predictable chemicals. Adding yeast nutrient is pretty good practice for making wine or cider from juice though, so relying heavily on refined sugars doesn't change much there.

Where refined sugars (dextrose, white sugar, HFCS, etc) differ is simply in that other flavors have been purified out of them. This means that they boost alcohol content without any real flavor contribution, as opposed to adding honey/maple syrup/molasses/fruit concentrates which boost ABV and add additional flavors. I have heard people claim that sucrose/fructose based sugars will give a fruitier flavor than pure dextrose, but if so it's very subtle relative to the other differences.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Rick's Apflewein billc68 Winemaking Forum 5 07-16-2010 12:33 PM
Never made wine but made tons of beer, have questions on the Orange Blossom Riesling Irrenarzt Winemaking Forum 8 06-13-2010 03:55 PM
Old Dextrose ? zain Winemaking Forum 1 01-25-2009 05:58 AM
Dextrose ducylowycz Winemaking Forum 12 01-03-2008 04:39 PM
apflewein additives Fish Winemaking Forum 6 11-26-2007 10:59 PM


Forum Jump