Mixing and matching parts from a number of different existing recipes, this is the 1-gallon test batch I put together today. I'd love to hear any critiques, thoughts, questions, etc.
- 1 12-oz. can frozen apple juice concentrate (Fred Meyer/Kroger brand, 174g sugar, vitamin C added)
- 112 oz. (roughly) cranberry juice cocktail (Fred Meyer/Kroger brand, 476g sugar, pasteurized, contains cranberry juice, high fructose corn sugar, cranberry juice concentrate, vitamin C)
- 12 oz. dextrose (about 2 cups? about 326g sugar?)
- 1 gram S-04 yeast
- 1/4 tsp. yeast nutrient
Pour frozen apple juice concentrate, first 64oz. bottle of cranberry juice cocktail, and dextrose into 1-gallon carboy. Cap and shake well to dissolve dextrose. Pour remaining cranberry juice cocktail into carboy to top off and take OG reading. Pitch dry yeast and yeast nutrient. Cap and shake well to distribute yeast and yeast nutrient, replace cap with airlock and set aside to ferment.
OG = 1.074 at 56.5F, recalculated to 1.073 at 68F using beerfriend.com.
The plan is to ferment down to 1.01 to 1.00 over the next couple of weeks (ABV should be 8.5 to 9.3), then rack into secondary for as long as I can wait with a handful of frozen whole cranberries.
I'll post updates here as I move along.
- Fermentation is going to take a while to kick off because I forgot to bring liquids to room temperature before brewing. The yeast got pitched into liquid that was 56F, way too cold.
- The number of grams of sugar for the dextrose is an educated guess. I was measuring by weight (ounces), not volume. The only translation I can find for grams of sugar in dextrose is 10.2 grams per tablespoon. If memory serves, the volume was about 2 cups.
- If I was doing it again, I would probably activate the yeast in warm water rather than pitching dry. It just "feels" like it ought to distribute and start working faster if it is in liquid form.