Opinions On Alteration of Apfelwein Recipe

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JeffoC6

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So I made apfelwein a few months back, and it's conditioning and aging as we speak.

I had a few extra carboys empty, so I just made another gallon, only instead of apple juice, I used this instead:



This is 100% black cherry juice, pasteurized, with no additives.

I plan on doing the exact same thing I do with the apfelwein, only switching up the juices. What do you guys think? How do you think this will be?
 

amandabab

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just use the same yeast you usually use for your for you juice wines so you have a constant and see.
 
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JeffoC6

JeffoC6

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just use the same yeast you usually use for your for you juice wines so you have a constant and see.
Not sure I follow. I don't make any other wines, and I've only made Ed Wort's Apfelwein once, and it's still conditioning. I just figured I'd follow the same recipe, but instead of apple juice, I'd use the juice I pictured above. Was curious to know if this would work and/or taste good.
 
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JeffoC6

JeffoC6

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You can lock/delete this thread. I re-posted over in the Beginners forum where there's more foot traffic.
 

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