RobWalker
Well-Known Member
Oh god, I need to learn to read. I've added two pounds of glucose to a GALLON of apfelwein...
Apfelwein sugar overdose!
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RobWalker
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It's made from real apples from my mate's tree and we don't want to spoil the original flavour, because we wanna see if investing in a press is worth it 
anyway, I've just made some calculations;
If we assume our apples are 1.045 OG (didn't record, hahah,) then I'm looking at around 16% alcohol. Montrachet will die out at about 13%, so the remaining sugar (4oz ish) will be in the wine still. That'll make it a Medium sweetness wine. Considering we only have a gallon, the strength is likely to have it lasting longer than at "pint" strength - sounds good to me! Ah, it's true what they say - sometimes accidents can create greatness.
anyway, I've just made some calculations;
If we assume our apples are 1.045 OG (didn't record, hahah,) then I'm looking at around 16% alcohol. Montrachet will die out at about 13%, so the remaining sugar (4oz ish) will be in the wine still. That'll make it a Medium sweetness wine. Considering we only have a gallon, the strength is likely to have it lasting longer than at "pint" strength - sounds good to me! Ah, it's true what they say - sometimes accidents can create greatness.
