DME in Apfelwein?

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Rhymenoceros

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Has anyone used DME instead of corn sugar for apfelwein? I went to the LHBS today and decided to get DME and safale US-05 to go with the apple juice, what do you think? and how much DME do you think? would heating up some of the apple juice and dissolving the DME in that work?

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mmb

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DME will leave more of a malty flavor and more residual sugars that dextrose. Should be interesting. There are a few cider recipes that have DME in them.

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Nugu

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Pretty sure you don't want to boil the apple juice. Some one who knows more can elaborate or correct me but I think it does something weird and you have to add something to fix it.
 

mmb

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It may set the pectin and give you a pectin haze. You could boil the DME in a few cups of water and then add that to the apple juice in the fermentor.
 
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