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Cheesefood · 01-02-2007, 03:35 PM

Quote:

Originally Posted by RichBrewer

Maybe get it to 1.080 or 1.090 and use a wine or champagne yeast?

I made a cyser with champagne yeast and it turned out waayy too dry. I would go with what Ed recommends.

Ed, this is on the list of things to make in 07.

***Yooper*** · 01-02-2007, 07:26 PM

Quote:

Originally Posted by RichBrewer

I'm thinking about doing a 1 gallon batch and I will pour a whole packet of yeast into it.
What would happen if I put some frozen concentrate into the juice instead of the sugar? Maybe get it to 1.080 or 1.090 and use a wine or champagne yeast?

Well, you'd get apple wine. You'd have about 13% alcohol, and a dry wine that you could sweeten up. It would take a year or so to age properly (but you could probably drink it as early as 6 months.) You'd have to be sure to use Campden tablets, since you'd have it around longer than the low alcohol "apfelwein".

I'm actually making an apple wine now, out of juice. It's going to be an off-dry table wine. I used this recipe:

APPLE JUICE WINE
1 gal fresh or bottled apple juice
1-1/4 lb granulated sugar
1 tsp acid blend
1-2/3 tsp pectic enzyme
1 crushed Campden tablet
1/4 to 1/2 tsp tannin
1-1/2 tsp yeast nutrient
1 pkt Champagne wine yeast
In a primary, stir in sugar until completely dissolved. Add acid blend, 1/4 teaspoon tannin, yeast nutrient, and crushed Campden tablet. Stir well, cover primary and set aside for 12 hours. Stir in pectic enzyme and recover primary. After additional 12 hours, add activated yeast and recover primary. Stir daily for 10 days, keeping covered. Taste wine to determine tannin adequacy. If not adequate, stir in 1/8 teaspoon additional tannin and set aside 4 hours. Taste again to determine if another 1/8 teaspoon is required. When satisfied, rack into gallon secondary and fit airlock. Any additional wine can be poured into small bottle for topping up later and airlocked using #2 or #3 bung. Rack, top up and refit sirlock every 60 days for 6 months. Stabilize, sweeten if desired and wait 2 weeks. Rack into bottles and set aside one year.

It's just a different beverage- like a barleywine and a lager. Two different animals, but same basic ingredients.

Lorena

**Yuri_Rage** · 01-02-2007, 07:30 PM

Quote:

Originally Posted by EdWort

If you make it my way, withhold judgment till after 3 chilled glasses. Most folks find that it is a tasty beverage after that.

It only took a sip before I was hooked. I recommend stopping after 3 pints - this stuff'll give you a wicked hangover. I drank about twice that on New Year's Eve. I wasn't terribly drunk, but I woke up terribly hung over.

gonzoflick · 01-02-2007, 07:51 PM

I came back from vacation to discover the darker shade you all have been describing. It is also significantly clearer. It has been 3 weeks. I am very excited.

Has anyone else noticed this "nasty hangover" described above? What causes this to be prominent in this wine?

rdwj · 01-02-2007, 07:54 PM

Quote:

Originally Posted by gonzoflick

Has anyone else noticed this "nasty hangover" described above? What causes this to be prominent in this wine?

I've had 3+ pints on several occasions now and didn't get a hangover.

From what I've heard, wine hangovers are from the perservatives - at least that's what my uncle, the winemaker tells me. I've never had a headache after drinking his wine either.

I do drink a glass or two of water before bed after any drinking however.

**Biermann** · 01-02-2007, 10:04 PM

Ok, 5 weeks into this, and mine is still cloudy and looks like septic urine.

Haven't tasted, but I'd thought I'd get some comments on this, and see if anyone else has experienced this. Should I wait longer, add a clarifier or what??

**EdWort** · 01-02-2007, 11:23 PM

Quote:

Originally Posted by Biermann

Ok, 5 weeks into this, and mine is still cloudy and looks like septic urine.

Haven't tasted, but I'd thought I'd get some comments on this, and see if anyone else has experienced this. Should I wait longer, add a clarifier or what??

Hmmm. Sounds tasty!

What yeast did you use and what's your fermenting temp? Did you use clear juice or Natur trub cider?

dibby33 · 01-02-2007, 11:27 PM

My cellar is smelling fecking lovely - like being in a barrel of apples!!
Great to sit down there watching tv and listening to, plop, plop, plop - fell asleep down there listening to it!!! ..of course this had nothing to do with the beers that I was drinking

Got a light behind it and it looks good too

ahsndpro · 01-03-2007, 12:09 AM

So I couldn't resist the urge to jump on the bandwagon! I made a little 1 gallon experimental batch just to see how it goes. I can't wait!

**RichBrewer** · 01-03-2007, 01:16 AM

Quote:

Originally Posted by ahsndpro

So I couldn't resist the urge to jump on the bandwagon! I made a little 1 gallon experimental batch just to see how it goes. I can't wait!

So did I. I made it this evening and it's already bubbling.
I used 2 12 oz cans of frozen concentrate
46oz. bottle of apple juice
1 1/4 pounds sugar
Red Star Montrachet dry yeast
I'm used to relying on ProMash so I guessed on this one and way over shot my OG. I dumped out about 2 quarts and topped off with water. My OG is 1.100.
This one is going to take some time!