gator_brewer
Well-Known Member
I opened up a bottle of Apfelwein the other day that was utterly delious! On top of being about 8 months old, there was an overwhelming alocholic warmth to it. I had to crack open a couple more to try to find if they all aged that well, and sadly they didn't.
My question: Is there a way to get a full batch to have the "alcoholic warmth" flavor? Would upping the sugar from 2lb to say 3lb work? Adding more sugar later in the fermentation process (say 1lb after 10 days)?
The recipe was exactly as called for in Edwarts post, using Montrachet Wine Yeast
My question: Is there a way to get a full batch to have the "alcoholic warmth" flavor? Would upping the sugar from 2lb to say 3lb work? Adding more sugar later in the fermentation process (say 1lb after 10 days)?
The recipe was exactly as called for in Edwarts post, using Montrachet Wine Yeast