Recipe Type: Extract Yeast: champagne Yeast Starter: NO Batch Size (Gallons): 1 Original Gravity: 1.095 Final Gravity: .992 Boiling Time (Minutes): 0 minutes Primary Fermentation (# of Days & Temp): 10 days Secondary Fermentation (# of Days & Temp): Until done!
1 gal. fresh or bottled apple juice or cider
1.25 pounds granulated sugar (more or less to bring s.g. to 1.095)
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
wine yeast (champagne is good)
In primary, stir sugar into juice until dissolved. (mix a little less at first, check s.g. and add the rest if you need to- some juices are naturally sweeter than others). Add acid blend, 1/4 tsp tannin, yeast nutrient and crushed campden tablet. Stir well, cover and let sit for 12 hours. Stir in pectic enzyme and recover primary. After an additional 12 hours, add activated yeast and cover primary loosely. Stir daily for 10 days, then recover. Taste to determine tannin adequacy. If not adequate, stir in an additional 1/8 tsp tannin and set aside four hours. Taste again to determine if an additional 1/8 tsp tannin is required. When satisfied, rack into secondary and fit airlock. Any additional wine can be poured into a smaller bottle with an airlock and can be used for topping up later. Rack, top up, and refit airlock every 60 days for 6 months. Stabilize, sweeten if desired, and wait two weeks. Rack into bottles and set aside one year. (Jack keller recipe)
(Mine finished at .992 so after I stabilized, I sweetened to 1.000)
__________________ 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
We opened a bottle on Saturday, after about 6 months in the bottle. It's really good! We'll be doing this one often.
__________________ 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
What size fermenter do you start this in?
Sorry I'm new don't know if i 7gl is to big for this small amount.
For a one gallon batch, I use a one gallon jug. Actually, it's more like a 4L jug, since it's an old Carlo Rossi wine jug. You can use any size primary you want, just make sure your secondary is the correct size, so you don't have any headspace.
__________________ 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
For a one gallon batch, I use a one gallon jug. Actually, it's more like a 4L jug, since it's an old Carlo Rossi wine jug. You can use any size primary you want, just make sure your secondary is the correct size, so you don't have any headspace.
No, not a dumb question. Cider is typically a lower alcohol beverage and is generally around 6%-7%. The starting and ending gravity of Yooper's wine makes it about 12% or so, and qualifies it as a wine rather than a cider.
There are exceptions, and some cider styles can be that strong. It's just a matter of semantics.
Also, the taste is "wine", not cider, if that makes sense. It's a white wine, not really apply but not grape-like either. It's crisp and dry (or semi-sec if you sweeten it) and very much a wine.
__________________ 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
Apple Juice Wine
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