Nada y Todo

So I’ve decided to start a new batch of Apfelwein based around EdWort’s Apfelwein Recipe.  Instead of following the recipe I’ll be using four gallons of apple juice and a gallon of black cherry juice.  I’d also like to keep it on the “less boozey” side so I can consume a fair amount of my craft instead of just a couple of the 8.5% ABV Rocket Fuel,  so I’ll only be using a pound of dextrose instead of two!  However the biggest departure from the original recipe will probably be the use of Safale S-04 Ale Yeast in place of the Red Star Montrachet.

What we have here is the raw ingredients for our Cherry Apfelwein Recipe.

• 4 Gallons of Unpreserved Apple Juice (Pasteurized and Abscorbic Acid is OK)
• 1 Gallon Pasteurized Black Cherry Juice
• 1 lbs. Dextrose (Corn Sugar, raises ABV in five gallon batches by 1%)
• 3 tsp. Wine Nutrient (Diammonium Phosphate)
• 1 11.5g Pack of Safale S-04
• Original Gravity of 1.060, guessing on a Final Gravity in the .995-1.00 range for an ABV of around 6.3-6.7%

The plan is to ferment this in the low 60’s untill the gravity is steady, at which point I will rack the apfelwein to a secondary to clear and bulk condition.  Should have an interesting color when completed, especially compared to normal apfelwein.  Pic of the must after the jump.