Thirdthorpe
Well-Known Member
- Joined
- Dec 18, 2013
- Messages
- 52
- Reaction score
- 21
So a few months back I made my first batch of edWorts apfelwein and fell in love with it. One night a couple glasses deep I decided to try mixing a touch of ginger ale in with my apfelwein and really enjoyed the product. Wanting to make something similar without losing any of my ABV I set out to try and come up with something that could fill that void. After a good bit of perusing the forums here I came up with this recipe:
1 Gallon apple juice. (The Costco special.)
2.5 tablespoons zested ginger root.
1 pound light brown sugar. (roughly)
1 pound honey.
juice from 1 lemon and 1 lime.
1/2 envelope of red star montrachet wine yeast.
1/8 teaspoon yeast nutrient.
So I've got this test batch in the primary and its fermenting vigorously. I was wondering if anyone has had any experience with anything similar to this recipe, any advice for a fledgling cyser maker, or any other type of feedback. As of right now it smells absolutely incredible.
1 Gallon apple juice. (The Costco special.)
2.5 tablespoons zested ginger root.
1 pound light brown sugar. (roughly)
1 pound honey.
juice from 1 lemon and 1 lime.
1/2 envelope of red star montrachet wine yeast.
1/8 teaspoon yeast nutrient.
So I've got this test batch in the primary and its fermenting vigorously. I was wondering if anyone has had any experience with anything similar to this recipe, any advice for a fledgling cyser maker, or any other type of feedback. As of right now it smells absolutely incredible.