Yeah, but how did it taste? I'm guessing probably like my first batch, which was fermented at ~78 degrees. Forget about fusel, this stuff was diesel.FWIW, I made an apfelwein with SEVEN POUNDS of table sugar before.
It was very alcoholic...over 12% if memory serves me correctly.
Really? Man, I love candied apples, and I always find myself back-sweetening apfelwein with splenda. I shall have to try this.Got my notes here...
Brew date: 19 Aug 08
Warmed 1/2 gal AJ in pot. Added 7 lbs table sugar, dissolved.
Added 3 tsp Yeast Nutrient and 4 tsp Acid Blend.
Poured 4.5 gals AJ into primary.
Poured in contents of pot.
OG: 1.111 + 3 = 1.114.
Sample tasted like a candied appled, very thick body.
Yeast: 1 vial WLP775, English Cider Yeast
Time passes...notes taken...Aug...Sep...8...17...25 Oct...very clear, nice and sweet, nice apple flavor...2 Nov: FG: 1.016 (about 85% attenuation...)
Now THAT'S funny...I couldn't help but chuckle out loud...I'm amazed that 1/2 gallon of AJ would even moisten 7lbs of sugar! But I'll take Bill's word for it.
Since you find yourself backsweetening you should really use a less attenuating yeast.Really? Man, I love candied apples, and I always find myself back-sweetening apfelwein with splenda. I shall have to try this.
Edited: I'm amazed that 7 lbs of sugar would dissolve into 1/2 gallon of AJ, but I guess the heat helps. I'll pop this into the fermenter next weekend and try it.
If you up the sugar it'll just ferment out.Wow... Now I may have to re-think my trip to the store tomorrow. I'm planning on doing my first apfelwine batch and was planning on going with the 2 lbs. of sugar (table sugar). I noticed Llazy that you said you're always sweetening yours at bottling time, do you think I should up the amount of sugar in the batch tomorrow?
It'll be fine. I just heat up a 1/2 gal to help dissolve the sugar faster.So, I started it all up a few hours ago and I had a question. I didn't heat the AJ btw, as I figured it was pasteurized already. Anyway, I didn't prep the yeast (Red Star Pasteur Champagne), just mixed the sugar and juice, dumped it in, and poured in the yeast. A few hours later, there is an inch-thick ring (perfectly circular) around the inside of the carboy. It is about 2 inches or so from the edges, and it's white. Is this the yeast, forming a circle for some reason? Or is it possibly fermentation starting? It seems weird that it would be perfectly circular.
The yeast circle is normal then? I looked at it before work, and there appears to be some action going on... the ring looks much wider and looks like it's bubbling.It'll be fine. I just heat up a 1/2 gal to help dissolve the sugar faster.
The yeast forming a circle is like a ripple in a lake.
The Internets never forget.I forget who it was that did that cider and yeast experiment...but I have to tell everyone that using a weizen yeast for cider is a great choice since it attenuates at like 75% which leaves 25% residual sugar. Very nice and sweet. Kudos!!!