i've been interested in making this stuff since i first stumbled upon this GIGANTIC thread a few weeks ago.. once one of my carboys clears up, it's on like donkey kong, son!
3.18 for the sugar
.79 for the Yeast
18.45 (3.69 per gallon at Target Stores) for Motts Juice
$22.42 per Batch.....$0.21 per 6 oz serving. Best Value in Brewing.
Thanks Ed!
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Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
I used Mott's Natural Juice which was cloudy to being with and after 4.5 weeks my batch still hasn't cleared out. Should I just leave it alone and hope it clears, throw a clearing agent in it, or just not worry about it and drink it?
I used Mott's Natural Juice which was cloudy to being with and after 4.5 weeks my batch still hasn't cleared out. Should I just leave it alone and hope it clears, throw a clearing agent in it, or just not worry about it and drink it?
My Guess is that if the juice wasn't clear to begin with....it's not going to clear any time soon.
You could try some Gelatin before you just go forth and drink.
__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
It won't clear for at least 4 months, and the taste is completely different than if you had used apple juice. I know because I've done lots of both recently. Unfiltered juice comes out thicker and more like cider, but it's still good (just not true AW).
I used Mott's Natural Juice which was cloudy to being with and after 4.5 weeks my batch still hasn't cleared out. Should I just leave it alone and hope it clears, throw a clearing agent in it, or just not worry about it and drink it?
I tried gelatin to clear motts natural with no luck. So I then used bentonite and it cleared somewhat but still a little cloudy. Then I used pectin enzyme and it was crystal clear in 2 days.
Ok, so I jumped on the Apfelwein bandwagon. I like watching this stuff ferment; It kinda dances. Here is my big contribution to the thread. Hehe.
[youtube]owgMZ869Ngs[/youtube]
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"..can the human soul be glimpsed through a microscope? Maybe, but you'd definitely need one of those very good ones with two eyepieces."
It won't clear for at least 4 months, and the taste is completely different than if you had used apple juice. I know because I've done lots of both recently. Unfiltered juice comes out thicker and more like cider, but it's still good (just not true AW).
I made a clear 14% Apple wine with organic unfiltered juice which is still bulk aging... Pectic enzyme clears it right up. You may need quite a bit. I used 1tsp per gallon and will probably add a little more at next racking.
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