Jack
Well-Known Member
We had some apples that were about to go bad, so SWMBO made some apple sauce tonight. When I was spooning it into containers, it occurred to me that apple sauce has a bit different flavor than cider or raw apples. So, of course, I had the urge to make an apple sauce ale.
Has anyone tried this before?
I was thinking of taking a hefeweizen and fermenting it on the cold side to get some nice clove aroma going. Then spooning a couple pounds of apple sauce straight from the stove into the carboy, letting the sugars ferment out, and racking to a secondary to get the beer off the sauce. Apples and clove go together pretty well, so I could see it sort-of working.
Has anyone tried this before?
I was thinking of taking a hefeweizen and fermenting it on the cold side to get some nice clove aroma going. Then spooning a couple pounds of apple sauce straight from the stove into the carboy, letting the sugars ferment out, and racking to a secondary to get the beer off the sauce. Apples and clove go together pretty well, so I could see it sort-of working.