billc68
Well-Known Member
Ok, with the popularity of Edwort's Apflewein, I tried a variation, I am not satisfied with it but it is drinkable.
Anyway, I have a new idea on a variation of Apflewein. I am going to make a 3 gallon batch. Apple juice was on sale today so i picked up 13 liters (nice to have extra) But I was thinking, instead of adding dextrose, I would use frozen concentrated apple juice. The frozen concentrate available here is 330ml and makes 1.32 L of juice. So basically I am adding a liter of water to each package of frozen concentrate. What if I used apple juice instead of water, I should have roughly double the sugar content, double the apple flavour. It might be overpowering in the flavour department, or it could be excellent, has anyone tried this?
Also I can't get Montrachet yeast locally, My choices are Lalvin Champagne yeast (EC 1118) or 71B 1122 http://www.lalvinyeast.com/strains.asp Which is closest? or does someone want to mail me a packet of Montrachet?
Anyway, I have a new idea on a variation of Apflewein. I am going to make a 3 gallon batch. Apple juice was on sale today so i picked up 13 liters (nice to have extra) But I was thinking, instead of adding dextrose, I would use frozen concentrated apple juice. The frozen concentrate available here is 330ml and makes 1.32 L of juice. So basically I am adding a liter of water to each package of frozen concentrate. What if I used apple juice instead of water, I should have roughly double the sugar content, double the apple flavour. It might be overpowering in the flavour department, or it could be excellent, has anyone tried this?
Also I can't get Montrachet yeast locally, My choices are Lalvin Champagne yeast (EC 1118) or 71B 1122 http://www.lalvinyeast.com/strains.asp Which is closest? or does someone want to mail me a packet of Montrachet?