Yeah, so we decided to put a new twist on a favorite of ours. The apfelwein recipe has been a great brew for us the past couple years and it is so easy. We decide to throw a wrench in things and try something new. Grape Juice instead of apple juice. Still used 2 lbs of dextrose and the Montrachet yeast. With 6-8 wks in the carboy and then a couple weeks of bottle conditioning, this one should be ready for tasting around mid-Jan or so.
In the notes for the apfelwein recipe you’ll see that you should be using juice without any preservatives, noting that ascorbic acid is an acceptable ingredient. The brand of grape juice that we used was Juicy Juice (mainly because I like drinking it as is, compared to the others). The extra ingredient in this one is citric acid. We will just have to see if that plays a role in how this batch turns out. Look for tasting notes after the first of the year.
-C
