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Old 07-14-2008, 04:51 PM   #1
Richard
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No doubt some of you have tried adding extra corn sugar to make stronger apfelwein...how much did you add, and what was the result?



 
Old 07-14-2008, 04:59 PM   #2
blacklab
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The Montrachet poops out at 12-14%, I believe. More booze? IMHO, the stuff is pretty hoochy already. What recipe are you using? Ed's original uses a few lbs of corn sugar.

In any case, you'll have to switch up the yeast if you want to go higher.



 
Old 07-14-2008, 05:01 PM   #3
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I mis measured my batch and it came out at 8.5% And yes it is pretty hoochy. The alcohol nose and taste is pretty strong.
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Old 07-14-2008, 05:09 PM   #4
Richard
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Quote:
Originally Posted by blacklab View Post
The Montrachet poops out at 12-14%, I believe. More booze? IMHO, the stuff is pretty hoochy already. What recipe are you using? Ed's original uses a few lbs of corn sugar.

In any case, you'll have to switch up the yeast if you want to go higher.

Ed's recipe uses a couple of pounds of corn sugar and I think they estimate it at about 8%. I'm not necessarily planning to deviate from that myself, but I was wondering if anyone else had, and what the results were - assuming they stuck to the original recipe aside from the added sugar. If Montrachet gives up at 12-14%, then how much sugar would you add to get a slightly sweeter wine? I'm sure a stronger apfewein would require more aging too...

 
Old 07-14-2008, 05:10 PM   #5
Richard
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Quote:
Originally Posted by Arneba28 View Post
I mis measured my batch and it came out at 8.5% And yes it is pretty hoochy. The alcohol nose and taste is pretty strong.
How much extra sugar did you put in? Did you follow the recipe otherwise?

 
Old 07-14-2008, 05:13 PM   #6
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Or, alternately, do the normal recipe, then take a shot of vodka when it's done. If the goal is to git druck, I'd just as soon stay relatively low in alcohol (8% or so) so that you don't make it unenjoyable to drink, and then take a shot of booze to help get drunk quicker. If that's your goal, anyway.
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Old 07-14-2008, 05:20 PM   #7
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Yeah many can attest to the fact that Ed's magic elixer doesn't need to have it's ABV boosted any further...

http://www.homebrewtalk.com/showthread.php?t=71826

This sums it up;
Quote:
Just got a little tipsy off a couple pints of 3 week fresh Apfelwein the other night and I could have sworn I was the star of a porno titled "Man skull orifices and hard things" the night before. It hurts in all the wrong ways.
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Old 07-14-2008, 07:02 PM   #8
Richard
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Getting drunk is not necessarily my motivation here...I just wanted to hear if anyone had made the apfelwein at a strength closer to regular wine, and what their results were taste-wise after some aging.

 
Old 07-14-2008, 07:03 PM   #9
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I've made a heavier version of this cider, although with Champagne yeast. Careful when drinking it though, as it'll hurt worse than shooting four 40s of Old English if you over do it. Would heavily recommend to let it set for a very, very long time as it packs a mighty, burning punch.

Required:
5 gallons of Apple Juice
15 Pounds of Dextrose
A pack and a half oLavlin EC-1118 Champagne Yeast

Best Results:
6 Teaspoons of Yeast Nutrient (Cheap)

In order to make sure that you don't overwhelm the yeast, I would recommend a two step process. I've heard that this yeast is very hardy and can usually eat all the sugar without this, but I would recommend just in case.

I take a gallon of my juice and put it in a jug in the fridge. You'll mix this in later.

Take another gallon and put it in your pot and heat it up till hot, but not boiling, over low heat. When really hot, pour in half (7.5 pounds) of your sugar and mix until fully combined.

Pour this, along with your other 3 gallons, into your carboy. If you like to oxegenate, here's your chance. Otherwise, mix extremely well. If you are going to mix in nutrient, now's the time to add half of it.. Swirl to make sure that your sugar rich juice gets mixed in with the other juice.

Let cool and pitch a pack of yeast like normal.

Let ferment for about 4 days then take your other gallon of juice out of the fridge and heat and mix your sugar. Let this cool down to room temp. Add to your carboy and add the rest of your yeast and the other half of your nutrient.

Let set for a month then check your hydrometer every day for a three or four days to make sure it's finished. Then rack to secondary.

This may seem a little of the extreme side, but there are people out there who want higher ABV drinks. Like I said earlier, and has been mentioned before, I would not recommend getting drunk on this. Because your head might explode.

It has its purpose though, great during the winter. On the rare occasion, I like to sit down with a warm coffee cup of this stuff, with about a tablespoon of simple syrup, a slice of orange, a little nutmeg and a pinch of Cinnamon, before bed on a cold winter night. That or whiskey.

I do have two quick questions thought: Most people use dextrose, why not regular sugar in this? Secondly, should I invert my sugar?


 
Old 07-14-2008, 07:13 PM   #10
Richard
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15 pounds? Holey moley! Did you age any of it for an extended period? How drinkable did it get?



 
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