Axegod
Well-Known Member
So I made a batch in about 1/2 hour today.
Here is what I used:
Total volume: 5.5 G
3 cans of no-name frozen concentrate pure apple juice
4 2L bottles of pure apple juice
2 2L bottles of pure apple/blueberry juice
1 2L bottle of blueberry juice.
Topped up to 5.5G level with about 1G of filtered tap water.
Lavlin EC-118 champaigne yeast.
OG: 1.053 (temp corrected)
Estimated SG: 1.000 (6.97% ABV)
This one is for the SWMBO...and it cost only $20 !!!
It has a nice blush look to it...ike this colour-> and I can't wait until next month. I think I'll carbonate this one. I know this yeast will ferment it quite dry - so will have to wait and see if it needs splenda or some other no-fermentable before going into the bottles.
I omitted the dextrose because I wanted to have the natural flavour come out more so that its not hidden behind the alcohol. Maybe next time I'll bump up the ABV.
Thanks for the inspiration.
Cheers
Here is what I used:
Total volume: 5.5 G
3 cans of no-name frozen concentrate pure apple juice
4 2L bottles of pure apple juice
2 2L bottles of pure apple/blueberry juice
1 2L bottle of blueberry juice.
Topped up to 5.5G level with about 1G of filtered tap water.
Lavlin EC-118 champaigne yeast.
OG: 1.053 (temp corrected)
Estimated SG: 1.000 (6.97% ABV)
This one is for the SWMBO...and it cost only $20 !!!
It has a nice blush look to it...ike this colour-> and I can't wait until next month. I think I'll carbonate this one. I know this yeast will ferment it quite dry - so will have to wait and see if it needs splenda or some other no-fermentable before going into the bottles.
I omitted the dextrose because I wanted to have the natural flavour come out more so that its not hidden behind the alcohol. Maybe next time I'll bump up the ABV.
Thanks for the inspiration.
Cheers