mgayer
Well-Known Member
4.5 Gallon Apple Juice
6 Cans Apple Juice Concentrate
4 lbs Brown Sugar (I use Dark for a richer color)
1 lb Cane sugar
1lb Honey
2 tbsp. Yeast Nutrient
1/2 tsp. Pectic Enzyme
2.5 tbsp Acid Blend
1 tsp Wine Tannin
5 Campden Tablets
1 Lalvin EC-1118 Yeast
Let the concentrate thaw overnight. I do not heat or boil anything. I pour about half of the gallon jug of juice into the primary and add about half the sugar into the jug. Shake well until mixed and disolved. Do this again for the remaining sugar and then the Honey. I will usually add all other ingredients to the third gallon jug with the honey for mixing. If any honey is not mixed then use the Concentrate by pouring into the jug and shaking. Save about half a gallon of the apple juice. I add a cinnamon stick for Christmas Batches.
Leave this in the carboy covered with a towel for 24 hours then add the yeast. Don't top off yet! Cover the must with a clean rag and tie a string around it for 10 days.
Rack to Secondary top off to 5 gallons and attach airlock. Rack every 30 days and test your sg. In 80 to 90 days it will usually be ready to stabilize and clear enough to bottle.
Remember that this can go up to 18% abv. I have added 1 to 1.5 lbs of honey or sugar at each racking to really boost the sweetness and abv for variations. My last batch I sweetened up a little over 1.1 fg and am trying to keep my wife out of it. A bottle disappeared during bottling!! This is ready to drink when finished with an excellent nose and apple flavor. It does even better with a litle age if it last longer than 6 months. Use dark bottles!
6 Cans Apple Juice Concentrate
4 lbs Brown Sugar (I use Dark for a richer color)
1 lb Cane sugar
1lb Honey
2 tbsp. Yeast Nutrient
1/2 tsp. Pectic Enzyme
2.5 tbsp Acid Blend
1 tsp Wine Tannin
5 Campden Tablets
1 Lalvin EC-1118 Yeast
Let the concentrate thaw overnight. I do not heat or boil anything. I pour about half of the gallon jug of juice into the primary and add about half the sugar into the jug. Shake well until mixed and disolved. Do this again for the remaining sugar and then the Honey. I will usually add all other ingredients to the third gallon jug with the honey for mixing. If any honey is not mixed then use the Concentrate by pouring into the jug and shaking. Save about half a gallon of the apple juice. I add a cinnamon stick for Christmas Batches.
Leave this in the carboy covered with a towel for 24 hours then add the yeast. Don't top off yet! Cover the must with a clean rag and tie a string around it for 10 days.
Rack to Secondary top off to 5 gallons and attach airlock. Rack every 30 days and test your sg. In 80 to 90 days it will usually be ready to stabilize and clear enough to bottle.
Remember that this can go up to 18% abv. I have added 1 to 1.5 lbs of honey or sugar at each racking to really boost the sweetness and abv for variations. My last batch I sweetened up a little over 1.1 fg and am trying to keep my wife out of it. A bottle disappeared during bottling!! This is ready to drink when finished with an excellent nose and apple flavor. It does even better with a litle age if it last longer than 6 months. Use dark bottles!
