Three weeks. Begun January 18th, and she's already residing in bottles. The one glass left over (and the wineskin I shared with some friends on a camping trip last weekend) tells me that she's already deliiiiiicious, though.
I used yeast energizer and nutrient, and the carboy temperature was in the mid to high 60s for the whole three weeks.
Thanks. Made mine per OP recipe with Motts as we don't have Tree Top in this area on 2-5-09 so its only been a week and she perking a once about every 5 seconds or so still.
I just threw together something like apfelwein with 3 gallons of apple juice, 2 gallons of blueberry-pomegranite juice, 2# light brown sugar and montrachet yeast.
No activity yet but its cold in the basement so I expect at least 24 hours before I see any bubbles. It smelled great all put together, I hope it fares well as wine.
I'm leaving this one in primary until I get back from vacation in march so it should have a good long time to sit and clear.
Has anyone else done something similar? Results/opinions would be cool.
I've made this a couple times before using the original recipe, and I liked it just fine. My wife, on the other hand, likes things sweet and fruity. I'd like to try to make something that she'd like.
Obviously I know that I can backsweeten it with Splenda when it's finished, but I was wondering if anyone has boosted the OG with frozen apple juice concentrate in place of the corn sugar.
I tried searching, but couldn't really find anything.
So if you've used it, did you find the result more "appley"? How much concentrate did you use?
Ok, so I'm going to try this tonight.
The original recipe calls for 2 lbs of sugar, which is ~907 grams
The frozen concentrate that I have makes six servings with 29 grams of sugars. So that's 174 grams of sugar per container of concentrate.
That means that I'd need ~5.2 cans of concentrate to match the sugar contribution of 2 lbs of corn sugar.
Does that make sense, or is there some difference between fructose and dextrose that this simple math doesn't take into consideration?
Someone help me out. I can't find the answer for the life of me. What is the OG of Ed's original recipe. I didn't take a gravity reading before fermentation, but I'd like to know my ABV. Thanks
Thanks. Made mine per OP recipe with Motts as we don't have Tree Top in this area on 2-5-09 so its only been a week and she perking a once about every 5 seconds or so still.
Yeah, my latest was started on Wednesday and I'm already getting some good waterlock activity and a scattering of champagne bubbles on the surface. It's so beautiful.
Yeah, my latest was started on Wednesday and I'm already getting some good waterlock activity and a scattering of champagne bubbles on the surface. It's so beautiful.
Mine ran pretty good the first few days or so then slowed up. It started getting warm here so I had to put it in the fermentation freezer to keep it at 65-65 ambient and now its slowing down.... but still going!
The original recipe calls for 2 lbs of sugar, which is ~907 grams
The frozen concentrate that I have makes six servings with 29 grams of sugars. So that's 174 grams of sugar per container of concentrate.
That means that I'd need ~5.2 cans of concentrate to match the sugar contribution of 2 lbs of corn sugar.
Does that make sense, or is there some difference between fructose and dextrose that this simple math doesn't take into consideration?
So are you wanting to add the concentrate in place of JUST the sugar? So you are going to use 5 other gallons of Tree Top or Motts Apple Juice right? The numbers make sense to me.
I made a batch back on the infamous day of the A.W. wrist snapping... Still going after 3 months... Still a little airlock activity, but the gravity reading is 1.002.... Almost there...
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Quote:
Originally Posted by Timberwolf
Non-Alcoholic beer is like going down on your cousin, it might taste the same but it just ain’t right!
Begun January 18th, and she's already residing in bottles. The one glass left over (and the wineskin I shared with some friends on a camping trip last weekend) tells me that she's already deliiiiiicious, though.
It's so beautiful.
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