DME in Apfelwein?

[Rhymenoceros]

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?

Thank you

 

[mmb]

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.

 

[Nugu]

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]

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.

 

[Rhymenoceros]

I wasnt thinking boil, just heating to like 180