chocotaco
Well-Known Member
Hi,
So I was going to make an apple wine that's a bit stronger, using apple juice concentrate to boost the gravity of the apple juice. But, apparently frozen apple juice concentrate is a thing of my childhood that no longer exists. The megamart has only one brand of it (which is loaded with preservatives) and Whole Foods doesn't have any frozen juices at all. There is plenty of "cran-apple" and nonsense like that (reminds me of this Brian Regan bit: ) but no plain juice.
So, my plan now is to boil down some apple juice to concentrate it to the proper OG (shooting for 1.090-ish). My question is, has anybody done this, and if so does boiling change the flavor or fermentability of the apple juice in any significant way?
I've been putting this off, hoping to find a secret cache of AJ concentrate, but my WL champagne yeast is going to expire in a couple of weeks so I have to get moving on it.
So I was going to make an apple wine that's a bit stronger, using apple juice concentrate to boost the gravity of the apple juice. But, apparently frozen apple juice concentrate is a thing of my childhood that no longer exists. The megamart has only one brand of it (which is loaded with preservatives) and Whole Foods doesn't have any frozen juices at all. There is plenty of "cran-apple" and nonsense like that (reminds me of this Brian Regan bit: ) but no plain juice.
So, my plan now is to boil down some apple juice to concentrate it to the proper OG (shooting for 1.090-ish). My question is, has anybody done this, and if so does boiling change the flavor or fermentability of the apple juice in any significant way?
I've been putting this off, hoping to find a secret cache of AJ concentrate, but my WL champagne yeast is going to expire in a couple of weeks so I have to get moving on it.
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