bigandy73
Member
Mixed this up this evening. Should be ready for a family fishing trip in mid-January.
4.5 Gallons Mott's Apple Juice
1 Can Cranberry juice concentrate
1 Can Orange juice concentrate
2 Cinnamon Sticks
6 Whole Cloves
2 Tsp Vanilla extract
3 lbs Light brown sugar
1 packet Red Star Premier Cuvee dry wine yeast
I put a gallon and a half of apple juice in my brew pot, and the other 3 in the fridge, and started proofing the yeast. I heated the juice on high until it was warm to hot, and then added the cinnamon sticks, cloves, juice concentrates and vanilla, stirring constantly to break up the concentrates. I continued to heat the mixture until it was almost boiling and then killed the heat and stirred in the brown sugar. Once it was dissolved I strained the mixture into the fermenting bucket and added the cold apple juice. Let it cool down and then added the rehydrated yeast. OG 1.076
My plan is to ferment this for 3 weeks and then see if I need to backsweeten it at all. I'm going to prime this before I bottle it so it will be sparkling. Condition in the bottle for about another 3 weeks. This will probably end up having a good amount of sediment in the bottom, any ideas how I can clear that up without losing the yeast for carbonation?
4.5 Gallons Mott's Apple Juice
1 Can Cranberry juice concentrate
1 Can Orange juice concentrate
2 Cinnamon Sticks
6 Whole Cloves
2 Tsp Vanilla extract
3 lbs Light brown sugar
1 packet Red Star Premier Cuvee dry wine yeast
I put a gallon and a half of apple juice in my brew pot, and the other 3 in the fridge, and started proofing the yeast. I heated the juice on high until it was warm to hot, and then added the cinnamon sticks, cloves, juice concentrates and vanilla, stirring constantly to break up the concentrates. I continued to heat the mixture until it was almost boiling and then killed the heat and stirred in the brown sugar. Once it was dissolved I strained the mixture into the fermenting bucket and added the cold apple juice. Let it cool down and then added the rehydrated yeast. OG 1.076
My plan is to ferment this for 3 weeks and then see if I need to backsweeten it at all. I'm going to prime this before I bottle it so it will be sparkling. Condition in the bottle for about another 3 weeks. This will probably end up having a good amount of sediment in the bottom, any ideas how I can clear that up without losing the yeast for carbonation?
