Hello All,
Longtime lurker, first time poster. I am working on the modified, EdWort's Apfelwein, which I plan to backsweeten and carb in the kegerator.
I went to our local apple growing tourist trap in the Sacramento area, (Apple Hill), and purchased 5 gallons of unpasteurized juice. I added 2 pounds of dextrose, a little fermaid and pectic enzyme and pitched a packet of S04. It's already started working, (I wish I had someplace cooler to ferment, the house stays around 75, though I would personally keep it at 65 if electricity were free, homebrewing or not).
What I did not do was treat the juice with campden or anything else prior to starting fermentation. Should I be concerned about the safety of my final product, or just the loss of control? I can live with rolling the dice on the taste of my product, I just don't want to hurt myself or anyone else I can talk into trying it.
Thanks for your thoughts, take care.
Longtime lurker, first time poster. I am working on the modified, EdWort's Apfelwein, which I plan to backsweeten and carb in the kegerator.
I went to our local apple growing tourist trap in the Sacramento area, (Apple Hill), and purchased 5 gallons of unpasteurized juice. I added 2 pounds of dextrose, a little fermaid and pectic enzyme and pitched a packet of S04. It's already started working, (I wish I had someplace cooler to ferment, the house stays around 75, though I would personally keep it at 65 if electricity were free, homebrewing or not).
What I did not do was treat the juice with campden or anything else prior to starting fermentation. Should I be concerned about the safety of my final product, or just the loss of control? I can live with rolling the dice on the taste of my product, I just don't want to hurt myself or anyone else I can talk into trying it.
Thanks for your thoughts, take care.