starsfan
Member
- Joined
- Jul 5, 2015
- Messages
- 91
- Reaction score
- 28
hey everyone! So, I read about the Apfelwein, and decided I wanted to give my hand to this and make a batch. I did alter the recipe just a bit...instead of using 2lbs dextrose, I used 3. ;-)
Ok...with that, I used the Old Orchard frozen concentrate. Instead of starting primary in the carboy, I started in a bucket (creature of habit).
its been going for about a week and the bubbles are starting to die down. I think its about done with primary. I thieved a sample last night and was.....not disappointed....but not really excited either. I have read many say do not judge it, it gets better and im counting on that! I have also read this isn't really intended to be a sweet wine. BUT...I really want this to be a simi-sweet wine with a distinct apple taste. If I finish completely dry, I should be at about 10%abv....but I am going to want to back sweeten to get some apple flavor back in this thing! I would like to just use a couple to few cans of the same concentrate just to punch up the apple and be done. BUT...seems I just read somewhere if you use apple juice to back sweeten you will get a cloudy wine. I don't want a cloudy wine! is there anything I can do to prevent that and STILL get the boosted simi-sweet apple flavor im looking for in the finished product?
Thanks,
Steve
Ok...with that, I used the Old Orchard frozen concentrate. Instead of starting primary in the carboy, I started in a bucket (creature of habit).
its been going for about a week and the bubbles are starting to die down. I think its about done with primary. I thieved a sample last night and was.....not disappointed....but not really excited either. I have read many say do not judge it, it gets better and im counting on that! I have also read this isn't really intended to be a sweet wine. BUT...I really want this to be a simi-sweet wine with a distinct apple taste. If I finish completely dry, I should be at about 10%abv....but I am going to want to back sweeten to get some apple flavor back in this thing! I would like to just use a couple to few cans of the same concentrate just to punch up the apple and be done. BUT...seems I just read somewhere if you use apple juice to back sweeten you will get a cloudy wine. I don't want a cloudy wine! is there anything I can do to prevent that and STILL get the boosted simi-sweet apple flavor im looking for in the finished product?
Thanks,
Steve