RelicBrewingSupply
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- Nov 2, 2011
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brazedowl said:I already have a batch of Edwort's Apfelwein going which is almost exactly the same except no caramel syrup, no extra concentrate, and Montrachet yeast. Can I just add the concentrate and caramel syrup at bottling and get the same effect? I really think it'll be better carbed, but not sure how the yeast change up will affect it. Any thoughts?
Yes you can the only difference will be the dryness. Using the Montrachet will leave a very dry cider. If you don't add K sorbate before you bottle I suggest you use champagne bottles and can carbonate. Wine yeasts are very hearty and will eat every bit of sugar and make bombs in any normal bottle. The Nottingham can only withstand so much pressure and co2 content before it will die.