Ok, Im willing to jump on the EdWort Apfelwein groupie bandwagon
. But like all homebrewers I feel the need to tweak things to my own tastes and demented ways. I want a cider with a little less alcohol than the original recipe, lots of apple flavor, and I like the points made in this thread
about using wheat yeast. I like the idea of more smooth apple flavor coming through.
So today I bought 5 Gallons of pure apple juice with no preservatives (Valu Plus Brand $2.50/ gallon). By next week our HefeWeizen should be done with primary, and I can snag some of the yeast cake (from Safbrew WB-06 dry wheat beer yeast). Will that work?
Is it a good idea to add yeast nutrients to help the yeast along?
My quandary is how much corn sugar/ apple juice concentrate/ anything to add so that I can drink more than a pint or two without falling asleep or reminding everyone how much I love them
EdWorts original recipe looks like about 9.1% ABV, and I think I want something around 7-7.5% So maybe a lb of corn sugar? Or would a can of apple concentrate add more apple goodness? I figure the WB-06 will not have the attenuation of the Montrachet - so maybe I don't need to worry about the ABV and just shoot for an OG of 1.066 with the idea that I wont get near an FG of 0.998?