I have decided to go for a super strong apfelwein. I am using a yeast that is tolerate for up to 20% ABV. The yeast says it is for making liquer. The directions say use 18 pounds sugar and water. Question: How much sugar should I add to the apfelwein with this yeast? Because the apple juice already has 28 grams sugar in 8 fl oz. Thanks for the advice
Strong Apfelwein
- Thread starter mwg9184
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Wyrmwood
Well-Known Member
5 gallons = 5 * 128 oz. = 640 oz
640/8 = 80 (number 8 oz servings)
80*28 = 2240 (total grams sugar)
2240 * 0.00220462262 = 4.93 lbs (grams to pounds)
So, 18-5 = 13.
640/8 = 80 (number 8 oz servings)
80*28 = 2240 (total grams sugar)
2240 * 0.00220462262 = 4.93 lbs (grams to pounds)
So, 18-5 = 13.
might want to read this
https://www.homebrewtalk.com/f25/just-started-my-christmas-apple-cinnamon-wine-dec-8-a-210624/
https://www.homebrewtalk.com/f25/just-started-my-christmas-apple-cinnamon-wine-dec-8-a-210624/
Chris1272
Well-Known Member
If you are using turbo yeast be careful, that is generally for making as much alcohol for the purpose of distillation. when you just want alcohol and don't care about off flavors. Im interested to know how it turns out. I have made a very strong Apfelwein with lavin EC-1118 witch is a very clean fermenting champagne yeast that has a tolerance up to 18%. Just a word of caution and a heads up. let me know how it turns out.
