Search results

Corn SYRUP is good to use, too. It's more readily available, at Wal*Mart, for example. Corn syrup IS corn sugar. Just check the ratio. As a plus, WM has it with brown sugar added.

Thanks, but I'm not paying ANYBODY $9 S&H for 4 packs of yeast. That's ignorant!

Do what you want, but caramelized sugar is a carcinogen. This is not a myth, it's a fact. Google it. Be well. Bob

My question is: Where do I get the Red Star Montrachet yeast? I searched the yeasts and don't see it. Otherwise I have my apple-juice, carboy and sugar ready to go. :ban:

No. You don't need to wait, because there is no fermentation involved. You don't need a "secondary" with Apfelwein. Now... if you want "effervescent" jack, add a tsp of corn sugar to a 20 oz. or a pint bottle, at bottling time. Be sure to use "explosive-proof" bottles. I use the 20 oz. soda...

You can sweeten with lactose sugar. It doesn't ferment.

Thanks, Bob, My friend from Austria used 7Up in her wine, because her husband used no sugar at all in his grapes, and used old oak whiskey kegs from the Calvert distillery here in MD. You can imagine that taste. I'll probably wind up using a couple pounds of lactose in one of my carboys and...

I am absolutely NOT a fan of dry wine. What do I do to Ed's Apfelwein to make it semi-sweet. 2# of corn sugar just ain't gonna hack it. I use brown sugar, too, for my coffee and green tea.

This is my first post, although it was done on the contact page and sent e-mail. I'll reiterate, here, maybe someone will (can) help me.