Hubby & I polished off my small 1 qt batch on New Year's Eve. Even though it was only 2-3 weeks old, it was so good that I'm eagerly waiting for my 2 gal batch to finish
I've been reading a book on home wine making (The Joy of Home Winemaking by Terry Garey and all of her recipes that require sugar call for regular granulated sugar. The book is about fruit wines and almost all recipes call for sugar. She mentions corn sugar and says some wine makers like it more but doesn't use it herself.
Yep, I never even heard of corn sugar until I started making beer. Plain regular table sugar is what is used, almost universally in home winemaking. I'm no chemist, but I seem to remember that the sugars in fruit (fructose) are like the sugars in sucrose and the yeast deal with them the same way. Some use honey (mead), some use maple syrup, etc, but it's still pretty much mostly table sugar and fruit. And sometimes, lots of sugar. For example, if your fruit/juice is at an o.g. of 1.040, you'd add sugar (6.5 pounds) to bring it to 1.095.
Lorena
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
You call me a dog well that's fair enough 'Cause it ain't no use to pretend You're wrong
But when it's my time to throw The next stone I'll call you beautiful if I call at all
Anyone get a headache the next day from this stuff? It seems like whenever a drink a bomber of it, the next day I wake up with a headache. Nothing else, just a normal headache.
Finally joined the Apfelwine club this morning.Used 12 cans of frozen TreeTop and 1.75# of corn sugar for 4.5 gals.We pitched with Montrachet.OG 1.067.An easy project for sure and now i don't feel like such an outsider .
Cheers
Congrats, Ed, on a VERY successful recipe! I thought the Caramel Cream Ale thread was the longest single recipe thread here, but this one is approaching twice the amount of responses!
Has no one else noticed the wicked hangover? I followed the recipe to the letter with the exception of Maker's Mark juice rather than TreeTop.
Wow, this has got to be the best recipe I've ever seen, easy, cheap, and delicious. I used an english ale yeast and the FG came out to around 1.003 so it still has a nice bit of residual sweetness. I think next time I'll try it with some better apple juice though, I used some cheapo from concentrate stuff. I'm also thinking of adding 2-3lbs of honey instead of the sugar. I think it would make a nice light cyser that wouldn't require any aging time.
If I was to sweeten a whole keg of it...how would I do it? It has been 4wks in the carboy and I pulled a sample with my thief and SWMBO said yuck. Should I not keg it yet and let it sit for a while? Will it mellow out?
If I was to sweeten a whole keg of it...how would I do it? It has been 4wks in the carboy and I pulled a sample with my thief and SWMBO said yuck. Should I not keg it yet and let it sit for a while? Will it mellow out?
I'd give it 2 more weeks. In this thread somewhere, Digdan suggests that you can force condition andthen add 2 frozen apple concentrates per 5 gallons to sweeten it.
In other words, let the hand play out before you draw the ace from your sleeve.
I'd give it 2 more weeks. In this thread somewhere, Digdan suggests that you can force condition andthen add 2 frozen apple concentrates per 5 gallons to sweeten it.
In other words, let the hand play out before you draw the ace from your sleeve.
I will let it sit 2 more weeks and then test again. So what you are saying is to force carb in my keg, release pressure, open keg, add can of concentrate, close keg, mix it up, and then put the gas back on? Would I have to do anything to the concentrate before adding it to the keg...thaw out, boil, etc?
I will let it sit 2 more weeks and then test again. So what you are saying is to force carb in my keg, release pressure, open keg, add can of concentrate, close keg, mix it up, and then put the gas back on? Would I have to do anything to the concentrate before adding it to the keg...thaw out, boil, etc?
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