Trooper_Bri
New Member
Hi all, new fish here. My name is Brian, 43, from Connecticut. Not a beer brewer, but I could use some assistance.
I began makin apple pie liqueur last year after seeing a recipe posted on an ice fishing forum I'm on. It's cheap, tasty, popular with friends, and has become a bit of a "hobby" since I enjoy cooking. I wound up doing 30 quarts last season, and they lasted until a few weeks ago.
The hobby part of this is wanting to filter and clarify it as much as possible. 2 of my batches last year had what I initially called "dust bunnies" that would form into the bottom of the bottle.
Most batches I just wound up with a thin layer of grayish sediment and clear amber goodness.
1'st batch this year was awesome, best yet since I've learned to refine my hillbilly process. My 2'nd worst, and mostly cloudy. Figured the whole time it was the apple solids, but after doing research I came across chill haze when brewing beer. It sounds a LOT like the random "dust bunny" batches I'm getting.
Please help. Is the cooling process my wild card?
Basic recipe I use per batch is the following:
1/2 gal of premium unconcentrated apple juice on the grocery store shelf (pasturized)
1/2 gal of local cider from the orchards in town "parurized"
1.5 cups sugar
3 or 4 cinnamon sticks, some nutmeg, and a little vanilla extract.
-------------------------------------
1 liter Graves grain alcohol
The cider I let sit in the fridge for a week or so and settle, then siphon it out of the jug from the top down, and leave the sludge behind. That goes in the pot with the rest of the ingredients and I simmer covered for 1/2 hour.
I let it sit for 20 minutes and then comes my "filtering" process while hot. A coffee filter in my flour sieve and I ladle in a couple scoops of the juice per filter and use a panning technique to use all the filter since it loads up pretty quick.
I filter it twice using this method (takes an hour), and then give the pot a cool water bath so I can add the grain alcohol and bottle it.
After that it goes into clear glass "settling tanks", and then into the fridge.
Normally in a few days the light sediment goes to the bottom. I then siphon this off into my final product reserves. Done...
Now, within 24 hours I know when it's not settling. It then sits in the fridge until it clots up good, then I filter it through a stack of jelly bags. I lose a little, but it's a PITA.
So, what am I doing wrong? All suggestions are welcome.
Thanks for reading!
I began makin apple pie liqueur last year after seeing a recipe posted on an ice fishing forum I'm on. It's cheap, tasty, popular with friends, and has become a bit of a "hobby" since I enjoy cooking. I wound up doing 30 quarts last season, and they lasted until a few weeks ago.
The hobby part of this is wanting to filter and clarify it as much as possible. 2 of my batches last year had what I initially called "dust bunnies" that would form into the bottom of the bottle.
Most batches I just wound up with a thin layer of grayish sediment and clear amber goodness.
1'st batch this year was awesome, best yet since I've learned to refine my hillbilly process. My 2'nd worst, and mostly cloudy. Figured the whole time it was the apple solids, but after doing research I came across chill haze when brewing beer. It sounds a LOT like the random "dust bunny" batches I'm getting.
Please help. Is the cooling process my wild card?
Basic recipe I use per batch is the following:
1/2 gal of premium unconcentrated apple juice on the grocery store shelf (pasturized)
1/2 gal of local cider from the orchards in town "parurized"
1.5 cups sugar
3 or 4 cinnamon sticks, some nutmeg, and a little vanilla extract.
-------------------------------------
1 liter Graves grain alcohol
The cider I let sit in the fridge for a week or so and settle, then siphon it out of the jug from the top down, and leave the sludge behind. That goes in the pot with the rest of the ingredients and I simmer covered for 1/2 hour.
I let it sit for 20 minutes and then comes my "filtering" process while hot. A coffee filter in my flour sieve and I ladle in a couple scoops of the juice per filter and use a panning technique to use all the filter since it loads up pretty quick.
I filter it twice using this method (takes an hour), and then give the pot a cool water bath so I can add the grain alcohol and bottle it.
After that it goes into clear glass "settling tanks", and then into the fridge.
Normally in a few days the light sediment goes to the bottom. I then siphon this off into my final product reserves. Done...
Now, within 24 hours I know when it's not settling. It then sits in the fridge until it clots up good, then I filter it through a stack of jelly bags. I lose a little, but it's a PITA.
So, what am I doing wrong? All suggestions are welcome.
Thanks for reading!