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Old 08-31-2007, 05:54 PM   #11
david_the_greek
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I have yet to try one with different juice, but I have tried one with a different yeast and less sugar. I used a a Bavarian hefe I think (its written somewhere) and 1lb dextrose. I made it 10 days after my original batch and am getting ready to bottle it as we speak. I'm not sure I like it as much, but then again it is a bit younger. I'll chill some and give it a another chance. If it ends up not being so hot, a little aging will be in order.

 
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Old 08-31-2007, 06:00 PM   #12
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I have one that I'm bottling this weekend. I used the same recipe that I did for my last one, I just substitured out 1 gallon of apple juice with 1 gallon of cranberry/raspberry juice.

I have everything except the dextrose (should arrive Tuesday) to do another batch that will consist of 3 gallons of apple juice and 2 gallons of cranberry/strawberry juice.

If they turn out anything like the original I'll be a very happy man.
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Old 08-31-2007, 06:46 PM   #13
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I don't know about cranberry additions but I can tell you that pear or apricot juices do not make good fermented drinks. They are nasty.
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Old 08-31-2007, 11:25 PM   #14
RadicalEd
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But, isn't "perry" a pretty established liquor?

 
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Old 09-02-2007, 01:30 AM   #15
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I just made a recipe that I go from a friends uncle handed down from gen to gen.

1 Gal. batch
64 oz. Welches grape juice
32 oz. welches cranberry cocktail juice
4 cups of sugar
5 grams montrachet yeast
2cups warm water.

Mix it all together and tape a ballon to the top. Put it in the bathroom and wait till the ballon deflates before drinking. I put an air lock on it and the wife is not cool with wine fermenting in the bathroom so I got it in the closet. Hopefully its not going to do this http://homebrewtalk.com/showthread.php?t=37297 Ouch!!! Uncle Geno and great grandpa loved it.
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Old 09-02-2007, 02:14 AM   #16
david_the_greek
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Experienced guys, I got a question for you! How could a little acidity be added into this apfelwein. A friend tried mine and she liked it, she said however she would care for a little more acidity. Makes me want to experiment more. I think this stuff if pretty darn tasty. So darn tasty that those two cold 22oz's in my refrigerator went missing . The stuff I'm drinking is almost 2 months and I want to see what happens as it gets a little time under its belt. I did not add any stabilizers to the bottles (although perhaps I should have), but I put 6 normal apfelwein and 6 apfel-weizen (basically apfelwein but I used a weizen yeast and 1lb less dextrose) into a wine crate and nailed it shut. I'm not too sure when I want to open them but maybe Christmas time, or perhaps new years. If Costco is open tomorrow I'm going to have to add another 5 gallons on the board.

 
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Old 09-02-2007, 03:07 PM   #17
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Acid blend simple as that. 1/2 teaspoon to a whole teaspoon of acid blend per gal. the LHBS should carry this, its not expencive.

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Old 09-02-2007, 06:41 PM   #18
knarfks
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I made a gallon batch with cote de blanc and a quart of cranberry juice. It was suprisingly not that different. A little tart, but not all that different. I wouldn't say it was bad, but it wasn't worth doing again.

Gallon batches are great for experimenting, and it only cost me 5 bucks.
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Old 09-02-2007, 07:24 PM   #19
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OK, can anyone help here? What's the OG for Ed's 5 gals apple juice and 2 lbs corn sugar? I didn't take a reading because I knew it would be wrong.

I made a semi-batch of Apfelwein today. I say semi because I only used 2 gals. I need to pick up 3 more gals tomorrow morning to add to the carboy, but I already pitched the yeast.

Thanks.
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Old 09-04-2007, 01:08 AM   #20
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Quote:
Originally Posted by homebrewer_99
OK, can anyone help here? What's the OG for Ed's 5 gals apple juice and 2 lbs corn sugar? I didn't take a reading because I knew it would be wrong.

I made a semi-batch of Apfelwein today. I say semi because I only used 2 gals. I need to pick up 3 more gals tomorrow morning to add to the carboy, but I already pitched the yeast.

Thanks.
Mine was 1.061 and FG was 0.99
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