DeadDoc
Well-Known Member
EdWort said:You can also make a batch without any of the Dextrose. That will yield a batch at about 6% depending on the juice.
What exactly happens with using MaltoDextrine instead of Dextrose?
EdWort said:You can also make a batch without any of the Dextrose. That will yield a batch at about 6% depending on the juice.
DeadDoc said:What exactly happens with using MaltoDextrine instead of Dextrose?
Maltodextrin -
Good for adding mouth feel, body and head retention to brews without affecting flavor. Maltodextrin is a chain between 4 and 20 dextrose units in length making it only 3% fermentable by brewer's yeast. Popular among sportman for making energy drinks. Direction: Mix 4 oz with 1 kg Dextrose in making light beer or 8 oz for a that thick creamy stout.
[FONT=verdana,arial,courier]Maltodextrin is a non-fermentable sugar obtained from corn starch and an additive used as a texturiser or bulking agent commonly used in commercial confectionery, snacks and desserts. Maltodextrin has been found to help fuel the early stages of muscle growth and recovery.
[/FONT]Maltodextrin adds additional "body" to your beer. Use 4-8 oz. per 5 gallons. Contributes no taste of its own, and does not add alcohol. Also called Bru-Body
Food grade Maltodextrin. Maltodextrin is less than 5% fermentable. Use up to 8 oz in 5 gallons of beer to increase body and mouthfeel. Often used as a supplement by endurance athletes.
EdWort said:You may be tossing it since you added 2 lbs. Here's what I've found out about it. Then again you could sell it to body builders.
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HCNate said:I had a brief question on priming my Apfelwein.
I fermented with the Lavatin(sp?) champagne yeast, and I pulled off a quick sample to taste. Tasted great, and was bubbly. Should I still prime with sugar?
Thanks!
I checked the gravity, came in right at 1.000. It was perfect! I can see what all the fuss is about.EdWort said:Yeah, if it is done fermenting. Did you check the gravity yet?
HCNate said:I checked the gravity, came in right at 1.000. It was perfect! I can see what all the fuss is about.
gpogo said:I still haven't made a batch, but my equipment comes in Friday so this weekend I probably will. I ended up buying preservative free juice with no additives for my first batch, but juice at my local supermarket is much cheaper.
It has a few additives though:
-Ascorbic Acid(Vitamin C): a preservative I've heard this should not be a problem
-Dextrin: i think this is what adds fiber to the juice. This is the questionable ingredient. someone mentioned maltodextrin adds body, would this also affect the body of the apfelwein in some way? If people say it won't be a problem I may try it as an experiment for a second batch.
Hemi said:Here comes another 20 gallons of apfelwein
EdWort said:Sweet! Now I know why the Tree Top Juice section is always low at Costco. Last time I was there they may of had 8 of those boxes left.
Hemi said:If it wasn't for Apfelwein I wouldn't get any use out of my Costco membership. I only use it to buy apple juice . If only they sold dextrose and brewing yeast. Every time I load my cart and leave the store, I get both customers and employees a like commenting on the quantity of juice I'm getting. I think when Costco reviews their sales for certain items, they for sure have seen a nice increase nationwide on their apple juice sales.
I used Cote des Blanc yeast and replaced a pound of the dextrose with 4 cans of apple juice concentrate. This resulted in a semi dry beverage with a fairly strong apple cider flavor. So you may want to try that in addition to the Splenda to get your apple flavor and sweetness. Maybe I will try some sweetner in a glass of my apfelwein to see how it tastes sweet.hoplobster said:We all know that this stuff is wicked dry and unfortunately, SWMBO wants it sweet, but with more apple flavour. I back sweetened my first 3 gallon batch with Splenda (1 cup/3 gallons works great!) and I think it turned out wonderful and it's getting better and better. But "someone" likes it, but still isn't happy...
So, to achieve an enhanced apple flavour, I was thinking about racking my next batch onto a can (or two?) of apple juice concentrate at bottling, but I am hesitant because I don't want to create bottle bombs. I assume there is quite a bit of fermentable sugar in such concentrate... I searched the thread, but I came up with a ton of responses, so, has anyone had success in doing this? If not, how have you that bottle your potent potables boosted the apple flavour using the Montrachet yeast?
Thanks!
reiger said:I am planning to do two 3 gallon batches in plastic water carboys
reiger said:To compensate for the lack of dextrose can I instead use fructose which I purchased at the local organic market?
david_the_greek said:hey I've got a quickie Q for all you apfewein buffs. My original batch has been going for almost 2 months! There are still tiny bubbles crawling up the sides of the glass regularly though. Could this perhaps just be excess gas coming off? I put my hydrometer in my thief and initially I get a reading of about 1.000, then it starts to rise (with bubbles of gas stuck to the bottom) to about 1.010. There is no way its been going for this long and is still only at 1.010!? Are these bubbles of gas lifting my hydrometer? Taste wise its pretty nice, I'm not really one to be able to distinguish subtleties but it seems to be flavorful and almost sweet to me.
RadicalEd said:Hey, quick question before I run out: Can I rack from the primary after just a week or two? My 6 gal carboy came in a whiles before my 5 gal carboys are due to arrive, and I want to brew a hefe when they come in, meaning I'll need the 6 gal available. So can I start the wein in the 6 gal now, and rack early? If not, I'll do a couple 1 gallon batches, but I'd rather do a 5'er .
Thanks in advance!
Petunia said:Hi Ed and all,
My husband has shown interest in your hard cider recipe so I took the plunge and made a batch today. Guess I had better go sign in on the 'How Much...' thread.
This should be interesting. By far the simplest 'brewing' I've done so far.
Jennifer
ScubaSteve said:Ed-
Just started crash cooling the AW last night. I'll probably rack tomorrow and drink by Wednesday. Can't wait! A month is too long!
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