I noticed there is a big difference when you pull off a sample. It looks less clear in the carboy then in a glass.
RichBrewer said:Mine has been going for a month and it hasn't cleared yet. The temp has dropped to 60 degrees so I figure it will take more time to ferment out.
makingitgood said:What u guys think about using sun rype 100% pure apple juice?
Kayos said:Look 2 posts up
Dude said:yeah but...all I could find today was 100% juice "fortified with ascorbic acid (vitamin C)".
Dude said:yeah but...all I could find today was 100% juice "fortified with ascorbic acid (vitamin C)".
Won't that mess with the acidity of the wine too much?
I used frozen concentrate in my gallon batches of apple wine. I thing you would need about 15 or so for 5 gallons. My supermarket has them on sale for 4 for $5.DeadYetiBrew said:You could always buy all frozen concentrate and then mix it with water... you'd get essentially the same thing as 100% fruit juice from concentrate
Dude said:Cool guys, thanks for the tip.
Can you buy corn sugar pretty much anywhere? I don't recall ever seeing it--course I've never looked either.
Orpheus said:Mine has been fermenting for 4 weeks and 4 days and is still bubbling away. I did use 2.5 lbs. of dextrose.
Should I just let this go on, or will there come a time I'll need to stop fermentation myself?
EdWort said:With cooler temps, I'd let it go 6 weeks at least. I've got 2 batches at 5 weeks and they are still bubbling too. I just kegged a batch from 12/26 that was finally finished. Our temps drop down to 68-65 in the house at night, so I believe it has slowed down the fermentation process.
Orpheus said:Mine has been fermenting for 4 weeks and 4 days and is still bubbling away. I did use 2.5 lbs. of dextrose.
Should I just let this go on, or will there come a time I'll need to stop fermentation myself?
Kayos said:2 quick questions...
1. How much more apple juice concentrate do you add to prime with if you use that instead of dextrose?
2. Am I understanding that maybe you don't need to add any sugar/juice at all and just bottle? Wouldn't that make bottle bombs if it weren't done fermenting? What is the hydrometer reading when you bottle if you do it this way?
aekdbbop said:is it ok to use a bucket for this? i already have one batch in the primary, just wanted to make a second...
also... i guess you dont have to rehydrate the yeast.. i saw someone said to, but in eds original post, he said not to.. just wanted to be sure.
Branket said:Alright I got all of my equipment today and I'm ready to go...except the apple juice. Whats the verdict on the absorbic acid? Anyone made any successfully with it? Also I bought 2 lbs of corn sugar, how much should I use for a 3 gallon batch? One more thing, do I rehydrate the yeast? I though I read EdWort say somewhere in here that he doesn't (don't hate me if it's a mis-quote ). Sorry about all the questions, it's my first time...be gentle.
Branket said:How much water/vodka do I need to put in my airlock? I have an "S type" on that looks identical to this one: Airlock. Once again forgive my ignorance and thank you in advance.
EdWort said:First, get yourself some nice Tito's Hand made Vodka from Austin. Chill it, then get a measuring cup out and pour out 1/4 cup. Carefully add it to your airlock till it is half full and equal across the two globes. Toss the rest back as a shot. Filling an airlock will never be the same.
Branket said:Alright, I did it!!! It's in the corner hopefully starting to do its thing. I want to thank everyone for the help. I'll probably have more questions throughout the process, and I now know that there will be a great group of people to help talk me through it.
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