Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Cider Forum (http://www.homebrewtalk.com/f32/)
-   -   Apple Wine & Apple Jack (http://www.homebrewtalk.com/f32/apple-wine-apple-jack-200840/)

Brewho 10-15-2010 02:47 PM

Apple Wine & Apple Jack
 
So Fall is here and the apples are ripe. My girlfriends aunt has an apple farm and an apple press. so we decided to go up there and fill up a carboy. I was gonna make plain old hard cider but i heard somewhere about apple jack and decided to give it a try. So to make the apple wine i used about 4 gallons of that super sweet and fresh homemade cider. Then i added about 4 and a half cups of raw sugar from whole foods. For the yeast im using champagne yeast. and i probably gonna let it ferment and age for about 3 weeks, at which point i will bottle some and put the rest outside in upside down plastic gallon jugs, in order to make the apple jack. What do you guys think?

Also its been a little more that 24 hours and bubbling is sparse. There is a pretty thick layer at the bottum that i cant tell if its sugar or yeast. I just poured the sugar in. should i have boiled it down into a syrup before adding it, or is it fine to just pour in regular course sugar. I just hoping the layer at the bottum isnt all sugar.

what are your thoughts comments suggestions?

Thaanks

Brewho 10-15-2010 02:53 PM

oh i forgot i dumped some cinnamon (about 1 tbsp or two) and a little lemon juice in. Also 2 teaspoons of pectic enzyme and t teaspoons of yeast nutrient. decided to skip on the campden tablets

RukusDM 10-15-2010 03:38 PM

Quote:

Originally Posted by Brewho (Post 2339429)
So Fall is here and the apples are ripe. My girlfriends aunt has an apple farm and an apple press. so we decided to go up there and fill up a carboy. I was gonna make plain old hard cider but i heard somewhere about apple jack and decided to give it a try. So to make the apple wine i used about 4 gallons of that super sweet and fresh homemade cider. Then i added about 4 and a half cups of raw sugar from whole foods. For the yeast im using champagne yeast. and i probably gonna let it ferment and age for about 3 weeks, at which point i will bottle some and put the rest outside in upside down plastic gallon jugs, in order to make the apple jack. What do you guys think?

Also its been a little more that 24 hours and bubbling is sparse. There is a pretty thick layer at the bottum that i cant tell if its sugar or yeast. I just poured the sugar in. should i have boiled it down into a syrup before adding it, or is it fine to just pour in regular course sugar. I just hoping the layer at the bottum isnt all sugar.

what are your thoughts comments suggestions?

Thaanks

Did you dissolve the yeast in warm water or anything before adding?

I'm just getting started myself with cider. I'm also using Champagne yeast, but my recipe had called for allot more sugar, which I found out too late was quite a bit.

I started the yeast by putting it into a cup or so of luke warm water and added sugar then stired. I let it go until it had a froth on it, then added that to the cider mixture in my carboy. I then shook it up pretty vigorously and installed the airlock.

After about 8 hours it was bubbling pretty well (about 1 large bubble every 2 sec). After one day it was really going, with a large bubble or 2 every second. Quite aggressively fermenting now after 3 days...kinda sounds like rice crispys. I'm told its aggressive as I had a large level of sugar in it.

It might make sense to agitate it now as it is probably all of the sugar on the bottom.

HexKrak 10-15-2010 04:09 PM

I think that putting the sugars in, in granule form, is actually beneficial to the process. Basically you end up with a lower gravity through the duration of the ferment, but as the sugars are eaten, more are dissolved. At least that's my theory. After a few days all of the dextrose was fully dissipated.

Brewho 10-15-2010 06:54 PM

do you speak from experience hex? I was planning on following rukus' advice and shaking it up a good bit, any other opinions?

HexKrak 10-15-2010 08:06 PM

I just started an apfelwein last saturday according to the "official" apfelwein thread. I shook the dextrose in the half empty gallon jugs and when all was said and done a lot settled to the bottom of the better bottle. In less than a week it had all been eaten though.

I'd be afraid of oxidation from shaking, but if you had a way to stir it without any extra O2 getting in there, I doubt it would hurt. My theory on the sugars dissipating is from my small bit of gastronomy experience (2lbs of dextrose in 5 gallons of apple juice would be above room temperature dissolving ratios, but as that sugar is converted to alcohol you'll have more capacity for the rest to disolve), but I don't know how having the "raw" sugars at the bottom might effect the yeasts health (mine seem healthy though).

Brewho 11-05-2010 10:08 PM

so how long do you guys think i should let it ferment and sit. should i bottle right after it stops bubbling, should i wait a week. Should i carbonate some of it? any thoughts ideas?

Brewho 11-05-2010 10:09 PM

oh and im turning at least half of it into apple jack hopefully. so i wont bother bottling or carbonating that. any tips on that process?

goaler29 01-27-2011 07:18 PM

Aj
 
Quote:

Originally Posted by Brewho (Post 2386629)
oh and im turning at least half of it into apple jack hopefully. so i wont bother bottling or carbonating that. any tips on that process?

Im going to do this as well. The alaskan bootleggers bible says 8lb apples, 1 gal apple juice, 4lb sugar (cane or brown) 1 gal water, and 1 packet champagne yeast.... im going the easy route. 1 gallon water, 1gallon cider(no preservatives) and 4lb brown sugar. Im going to boil my water, turn off the heat, add the brown sugar, cool to about 80degF transfer that to my 3gal carboy with my cider. Ferment, rack till its clear and then put it in juggs in my freezer. What you want to do is freeze it, separate the solids and refreeze, separate the solids, and then refreeze. keep doing this till it no longer freezes.

CidahMastah 01-27-2011 08:13 PM

be careful of fusel concentrations. The manner you describe making the high octane hooch will lead to high concentrations of fusel alc and also... lead to blindness. This is why this method isn't used anymore. You can't separate out the good from the bad, so you get concentrated bad with your concentrated good. I wouldn't recc this, or drink much of it.


All times are GMT. The time now is 05:07 AM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.