earthboundagain
Well-Known Member
Brew Day Ides of April 4/15/10
Ok so today was the day I decided to start my first batches of ciders and wine. I made up four 1 gallon batches, which I will describe below.
First I boiled 2 gallons of water and let it cool to 120 degrees. I then added 1 tablespoon of LD Carlson quick clean (should have added 2 but I was stressing and messed it up). I then soaked everything in this solution. After a 15 mins, I drained and set everything on a clean towel to air dry a bit.
I then got started on cider # 1, which was 1 gallon of Motts Natural Apple juice, and I pitched it with part of a pack of Montrachet Yeast. The below info is for this cider.
Cider #1
S.G. 1.051
Sugar oz. 18
Pa 6.5%
Next was a Cyser. For this I took 1 ¾ lb of clover honey added ½ gallon of Motts Natural Apple Juice, added some spring water to get it up to about ¾ a carboy full. The honey was boiled and then cooled in a small amount of spring water. I pitched this with part of the Montrachet. The stats are
Cyser #1
S.G. 1.076
Sugar oz. 26
PA 10%
Next we have Cider #2 which is ½ gallon of Motts Natural Apple Juice, to which I added 2 cups of Currants I bought at a nature/health food store. I think they are zante currants but I am not sure. I boiled the 2 cups in an about 2 cups of water and let that cool before adding it to the juice. I also added some spring water to get it to the correct level, and added more of the packet of Montrachet. The stats for it are.
Cider #2
S.G. 1.035
Sugar oz. 12
PA 4.75%
Next we have my first wild creation, not sure if I should call id a cider or a wine. I took 1 ½ gallons of the Motts Natural Apple Juice and added 1 can of Welchs 100% Concord grape Frozen Concentrate. I pitched the rest of the packet of Montrachet to this. The stats are as follows.
Cider/Wine #1
S.G. 1.063
Sugar oz. 23
PA 8.5%
I would appreciate any critique and/or advice. The only questions I have is should I stir the batch that has the currants in the bottom? I did not put them in my mesh bag, and I only really put them in to get use out of them, since I have not gotten around to eating them. So far after about 3 hours the only airlock action I have is from the Cyser, while I know I have to have patience, it will be nice to see them all take off. On a side note I have them all in my basement, where it is a 68 degrees and holding. Like I said any questions, comments or advice, would be wonderful. I am definitely not following RDWHAHB; maybe I should beat myself over the head with Papazians book, so it sinks in. :rockin:
Ok so today was the day I decided to start my first batches of ciders and wine. I made up four 1 gallon batches, which I will describe below.
First I boiled 2 gallons of water and let it cool to 120 degrees. I then added 1 tablespoon of LD Carlson quick clean (should have added 2 but I was stressing and messed it up). I then soaked everything in this solution. After a 15 mins, I drained and set everything on a clean towel to air dry a bit.
I then got started on cider # 1, which was 1 gallon of Motts Natural Apple juice, and I pitched it with part of a pack of Montrachet Yeast. The below info is for this cider.
Cider #1
S.G. 1.051
Sugar oz. 18
Pa 6.5%
Next was a Cyser. For this I took 1 ¾ lb of clover honey added ½ gallon of Motts Natural Apple Juice, added some spring water to get it up to about ¾ a carboy full. The honey was boiled and then cooled in a small amount of spring water. I pitched this with part of the Montrachet. The stats are
Cyser #1
S.G. 1.076
Sugar oz. 26
PA 10%
Next we have Cider #2 which is ½ gallon of Motts Natural Apple Juice, to which I added 2 cups of Currants I bought at a nature/health food store. I think they are zante currants but I am not sure. I boiled the 2 cups in an about 2 cups of water and let that cool before adding it to the juice. I also added some spring water to get it to the correct level, and added more of the packet of Montrachet. The stats for it are.
Cider #2
S.G. 1.035
Sugar oz. 12
PA 4.75%
Next we have my first wild creation, not sure if I should call id a cider or a wine. I took 1 ½ gallons of the Motts Natural Apple Juice and added 1 can of Welchs 100% Concord grape Frozen Concentrate. I pitched the rest of the packet of Montrachet to this. The stats are as follows.
Cider/Wine #1
S.G. 1.063
Sugar oz. 23
PA 8.5%
I would appreciate any critique and/or advice. The only questions I have is should I stir the batch that has the currants in the bottom? I did not put them in my mesh bag, and I only really put them in to get use out of them, since I have not gotten around to eating them. So far after about 3 hours the only airlock action I have is from the Cyser, while I know I have to have patience, it will be nice to see them all take off. On a side note I have them all in my basement, where it is a 68 degrees and holding. Like I said any questions, comments or advice, would be wonderful. I am definitely not following RDWHAHB; maybe I should beat myself over the head with Papazians book, so it sinks in. :rockin: