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Old 01-15-2009, 06:55 PM   #1
Snyder
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Dec 2008
Perrysburg, OH.
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With all the talk of Edworts Apfelwein has given me the bug. I was looking to make something a bit sweeter and had a couple of questions. My recipe as follows:

6 cans of apple juice concentrate
18 cans of water (when reconstituted, will equal 2.25 gallons)
1 lb. dextrose
1 pk. Lalvin EC-1118 yeast
Let ferment about a month
When ready to bottle prime with 1/2 can concentrate and then bottle

Overall, does this recipe look good, or should I reduce the dextrose a bit. If I used an ale yeast, would it come out any sweeter? And will a 1/2 can concentrate be right to prime, or will I get bottle bombs.

 
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Old 01-15-2009, 08:15 PM   #2
The Blow Leprechaun
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Jun 2008
Rockville, MD
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Pretty much no yeast is going to leave much residual sweetness behind, apple juice is just too fermentable.

I only prime with corn or cane sugar, ever, because anything else is too unpredictable and offers negligible benefits flavor-wise, but that's a personal decision. There's not really any certain way to know if 1/2 cup of concentrate is enough, too little, or too much.

Whether or not 1 pound of corn sugar is enough depends on how alcoholic you want it to be. Keep in mind alcohol has a drying effect on the palate, so that dextrose is going to make it seem marginally dryer than it is.

 
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Old 01-15-2009, 10:06 PM   #3
fireball
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Mar 2008
Alberta
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I wouldn't expect any residual sweetness with EC1118, everything I've done with it so far is bone dry and wine like.

 
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Old 01-15-2009, 10:32 PM   #4
lapaglia
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May 2008
Denver, Colorado
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13 oz of Treetop concentrate will carbonate 5 gallons of cider so 6 oz (half a 12 oz can) will be fine for 2.25 gallons. Just remember that EC-1118 will eat all the sugar in the carboy and then try to escape to get the sugar in your coffee. S-04 Safeale yeast does leave more apple flavor and some sweetness.
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Old 01-16-2009, 04:11 PM   #5
wreckinball9
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Nov 2007
Lakes Region NH
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+1 on safale 04 or even better = Wyeast sweet mead yeast (4184) to leave residual sweetness
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Old 01-17-2009, 04:14 AM   #6
Snyder
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Thanks for all the help. Maybe I'll give it a shot with the S-04 or mead yeast.

 
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