razyrsharpe
Well-Known Member
my wife was intrigued at the idea of making apfelwein until she read that it was on the dry side and not so sweet. she would like a sweet wine/cider. how could i acheive that with Ed's recipe?
Drunkensatyr said:Use unfermentables such as splenda or nutrasweet. About a cup makes a big difference. I like it better dry, but we messed around with sweetening it up, and went back to dry. Good luck.
the_bird said:Personally, I can't bring myself to add fake sugars to anything I make.
BierMuncher said:Since I was shooting for a wider (female) audience...
the_bird said:Never referred to lactose as fake. Lactose isn't that sweet, though, and it's also going to add some residual body - not something that I personally find appealing in a cider/apfelwein, be it sweet or dry.
Schlenkerla said:I haven't tried this yet, but I heard that Hefeweizen Yeast has a lower attenuation and leaves it with a stronger apple flavor.
I believe Wyeast 3068 Weihenstephan Weizen. There was a thread awhile back about this. Several people raved about it.
Kegging noob and did two batches. I want to try one sweet and one normal. How much concentrate do you suggest and how would it not keep fermenting once you gas it up? I apologize if the question seem's stupid.Personally, I can't bring myself to add fake sugars to anything I make.
If you want to try it non-carbed (still), it's easy enough to kill the yeast and backsweeten with either sugar or apple juice concentrate. If you keg, you could do the same and then gas it up.
If it needs to be carbed and you don't keg, then (and only then) would I look at the Splenda option.
I used the Wyeast 3068 it is certainly a bit sweeter. I actually liked the original recipie that Edwort gave us, but my wife likes the sweeter version using the wyeast.
That said when I pour a glass for my wife I swirl the bottle and pour it all in like you would for a Heffe. When I have a glass I do not swirl the yeast and leave it in the bottle.
It is quite good either way though
Shouldn't you use potassium sorbate to shock the yeast before backsweeting it?
If you don't it'll just ferment out more, wouldn't it?
When making Edwort's recipie with the 3068 yeast, did you need to use a blowoff tube on the carboy or did the primary ferment behave itself the way it does with the Montrachet yeast?
Splenda tastes just like sugar in my opinion. If you haven't tried it, don't put it in the same catagory as sweet and low, etc. Try it in a single glass on some of your dry cider.
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