corn sugar vs cane sugar for apfelwein - Home Brew Forums
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Old 10-10-2008, 06:14 AM   #1
socalamcor
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Sep 2008
San Diego
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this will be my first apfelwein
the recipe calls for dextrose but that is proving to be hard to find in local stores. can this be substituted with granulated cane sugar or should i go ahead and do a bit more searching for the corn sugar



 
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Old 10-10-2008, 06:18 AM   #2
scinerd3000
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cane sugar has a tendancy to leave a somewhat undersirable flavor whereas dextrose ferments completly out leaving no taste. Try Austin Homebrew Supply or NORTHERN BREWER or Home wine making supply and home brew supply available on-line at Midwest Homebrewing Supplies. Search for wine recipes and beer recipes. I have a batch of apfelwein sitting in my keg right now and its wonderful.


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Old 10-10-2008, 07:26 AM   #3
EvilTOJ
 
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Your local homebrew store will have corn sugar as well.
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Old 10-10-2008, 09:59 AM   #4
bearkluttz
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Its worth the trip to the LHBS to follow Ed's recipe. Try it that way first then play around with it if you think it needs it.
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Primary: Polar Bear Pale Ale
Secondary: Red Haired Black Bear Stout
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Bottled: EdWorts Apfelwein;RPA Red Panda Ale; Kodiak Brown

 
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Old 10-10-2008, 09:22 PM   #5
socalamcor
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Sep 2008
San Diego
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and yet another question. my lhbs is incredibly short on some dry yeasts. recipe calls for montrachet. what i have availeble is lalvin: k1-v1116, ec-1118 red star: premier cuvee, and pasteur champagne. will one of these be a nice compensation for the lack of montrachet

 
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Old 10-10-2008, 09:31 PM   #6
EdWort
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Corn Sugar (dextrose) dissolves very easily. My recipe calls for pouring 1/2 of a gallon jug of juice in the carboy, then cutting open the 1 lb. bag of corn sugar and pouring it into the jug and recapping it and shaking it. The whole pound dissolves in less than a minute.

Cane sugar will take much longer to dissolve, plus it has the other problems mentioned in posts above.

 
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Old 10-10-2008, 09:43 PM   #7
scinerd3000
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Quote:
Originally Posted by socalamcor View Post
and yet another question. my lhbs is incredibly short on some dry yeasts. recipe calls for montrachet. what i have availeble is lalvin: k1-v1116, ec-1118 red star: premier cuvee, and pasteur champagne. will one of these be a nice compensation for the lack of montrachet
have you considered ordering offline? Its not going to be Edworts recipe if you use another yeast.
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Old 10-10-2008, 09:48 PM   #8
socalamcor
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true true scinerd3000 was trying to avoid it but what you say is correct

 
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Old 10-10-2008, 10:01 PM   #9
Crisco87
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Oct 2008
Burlington, WA
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I use just regular table sugar. From what I heard/read about cane it just takes the yeast longer to ferment it because it has to be inverted to an form of sugar that is easier to break down. Granted mine hasn't stopped fermenting yet, but so far it tastes good!

 
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Old 10-10-2008, 10:06 PM   #10
scinerd3000
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table sugar is cane sugar....? As for the online stuff- i wait until i need enough stuff to warrent paying shipping and then its on. Plus AHB has some good sales every once in a while and it deffinitly pays off. My LHBS shafts me on the prices so i dont have a problem going elsewhere when i can


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