Some noobie questions:
I'm four days into my second simple batch, just yeast and apple juice. Liked the first one a lot, dry, crisp and simple, but realized that I'd like this one to pack a little more punch. What are the consequences of trying to give this batch a boost a few days in? Is dextrose the best way to do this without affecting the flavor? If I didn't have dextrose, what would be the next best way without affecting flavor much?
Also:
When I bottled the first batch, I followed the same recipe for carbing as was provided in my beer kits: 3/4 cup of dextrose for a five-gallon batch. Worked fine. Would that be the same ratio if I used brown sugar, or regular granulated cane sugar? Some one on a forum here recommended using a can of apple juice concentrate for carbing? Would that be one can per five gallon batch? Is the amount of carbonation just a function of the calories or are there other factors?
Lot's of questions. Thanks in advance.
I'm four days into my second simple batch, just yeast and apple juice. Liked the first one a lot, dry, crisp and simple, but realized that I'd like this one to pack a little more punch. What are the consequences of trying to give this batch a boost a few days in? Is dextrose the best way to do this without affecting the flavor? If I didn't have dextrose, what would be the next best way without affecting flavor much?
Also:
When I bottled the first batch, I followed the same recipe for carbing as was provided in my beer kits: 3/4 cup of dextrose for a five-gallon batch. Worked fine. Would that be the same ratio if I used brown sugar, or regular granulated cane sugar? Some one on a forum here recommended using a can of apple juice concentrate for carbing? Would that be one can per five gallon batch? Is the amount of carbonation just a function of the calories or are there other factors?
Lot's of questions. Thanks in advance.