Apfelwein with malt extract

[persianninja]

I started making apfelwein last night and realized I didn't have any sugar so I substituted 2lbs of extra light malt extract. Will this still be OK?

 

[Revvy]

I believe you made something similar to graf. But without the hops

https://www.homebrewtalk.com/f81/graff-malty-slightly-hopped-cider-117117/

 

[persianninja]

I used the Montrachet yeast though and not an Ale yeast. I see it bubbling away. I guess I am more curious if I should let it ferment like Apfelwein or like a graf. I imagine it needs to ferment for a long time like the Apfelwein but I wanted to get some opinions. Thanks!

 

[vespoli]

Malt is not composed of 100% fermentable sugars as dextrose is. That means it'll have a sweeter taste. What was your OG? With a Montrachet yeast, all the fermentable sugar will be eaten (higher alcohol tolerance).

 

[persianninja]

I didn't bother checking my OG. I probably should have, oh well. I guess I'll just make another batch with corn sugar to compare.

 

[AwesomeSquad]

It will probably be mega awesome.

 

[2wide]

You have an interesting experiment going there. The Montrachet yeast probably won't attenuate the DME all that well. But this may not be an altogether bad thing either.

Good luck and keep us posted.

 

[nsw8148]

I actually did this same thing about 2 weeks ago.

I've done honey, dextrose, cane sugar, and agave syrup. I wanted to try DME too

 

[Rowdy]

Any updates to this. I just pulled out my ingredients box for apfelwein. And found 2lb light malt instead of dextrose.

 

[RobWalker]

I seem to be leaning more and more to dme instead of sugar for things other than beer too lately. Unfermentable sugars so no hassle sweetness, much richer than most other sugars, and easy to use...