MBM30075
Well-Known Member
Let me start by saying that if this batch crashes and burns, I don't care. I was screwing around and had fun, and if it works out, it's simply a bonus. So, please, don't tell me what an idiot I am or anything. I just want predictions on how the final product will be. This is a test batch, one for learning more about brewing.
So, anyway, here's the recipe:
Ingredients:
**********************
1 gallon store-bought apple juice (water, apple juice concentrate, vit. c)
1 can "natural" blueberries (in light syrup)
1 can "natural" blackberries (in light syrup)
1 can "natural" raspberries (in light syrup)
yeast energizer (1 tsp)
pectin enzyme (1/2 tsp)
Lalvin EC-1118 champagne yeast
Procedure:
**********************
I added the fruit to my primary and used a sanitized potato masher to "puree" the fruit by hand. I've heard to food processors can be too violent, so I spent about 2 minutes gently but firmly crushing the fruit. It was a fairly fine puree, but I didn't absolutely demolish the fruit. I then added the apple juice and stirred to mix. Then I added the chemicals (energizer and enzyme). Then I stirred the crap out of the whole must (?) with a whisk to get oxygen into solution. Next I added the re-hydrated yeast.
OG reading (taken just before yeast addition) was 1.060 @ 72F, 1.061 adjusted.
I've currently got the batch fermenting in a sanitized stainless steel pot with a sanitized brew filter (with the elastic band) placed over the top. I've heard you can do this during the first week or so of primary, since there's so much CO2 being released. I plan to rack to a 1 gallon glass jug after a week and install an airlock.
I'm going for a fruity/berry-y cider. Anybody have thoughts on what I'll end up with? Also, I know the apple juice is very fermentable, but will the fruit sugars (and I'm assuming the corn syrup with the fruit) ferment down, too? Should I still expect about 1.000 or less for an FG?
Again, constructive criticism only, please!
Thanks!
So, anyway, here's the recipe:
Ingredients:
**********************
1 gallon store-bought apple juice (water, apple juice concentrate, vit. c)
1 can "natural" blueberries (in light syrup)
1 can "natural" blackberries (in light syrup)
1 can "natural" raspberries (in light syrup)
yeast energizer (1 tsp)
pectin enzyme (1/2 tsp)
Lalvin EC-1118 champagne yeast
Procedure:
**********************
I added the fruit to my primary and used a sanitized potato masher to "puree" the fruit by hand. I've heard to food processors can be too violent, so I spent about 2 minutes gently but firmly crushing the fruit. It was a fairly fine puree, but I didn't absolutely demolish the fruit. I then added the apple juice and stirred to mix. Then I added the chemicals (energizer and enzyme). Then I stirred the crap out of the whole must (?) with a whisk to get oxygen into solution. Next I added the re-hydrated yeast.
OG reading (taken just before yeast addition) was 1.060 @ 72F, 1.061 adjusted.
I've currently got the batch fermenting in a sanitized stainless steel pot with a sanitized brew filter (with the elastic band) placed over the top. I've heard you can do this during the first week or so of primary, since there's so much CO2 being released. I plan to rack to a 1 gallon glass jug after a week and install an airlock.
I'm going for a fruity/berry-y cider. Anybody have thoughts on what I'll end up with? Also, I know the apple juice is very fermentable, but will the fruit sugars (and I'm assuming the corn syrup with the fruit) ferment down, too? Should I still expect about 1.000 or less for an FG?
Again, constructive criticism only, please!
Thanks!