After reading another thread from someone in the UK making a batch of party wine using canned fruit cocktail, I decided to combine the idea with that most amazing EdWort Apfelwein. The thought was to add a bit more fruit flavor to an already proven recipe.
Here are the ingredients:
Four gallons of apple juice; I found this fresh-pressed (not from concentrate) version at CostCo; $7.35 for two gallons, no preservatives.
One large can - 6 pounds 10 ounces - of fruit cocktail, also from CostCo.
Three pounds of honey.
One package of Pasteur Red active dry yeast (it is what I had on hand).
Place the fruit cocktail in a blender just enough to break it down. This then goes on the stove at 170 degrees for 20 minutes. The large can was thus turned into three quarts of fruit slurry. At the same time, I put three cups of water with the three pounds of honey and also pasteurized.
While waiting for the heated stuff, sanitized the carboy. Yea, I like to document in pictures!
All of this gets funneled into the carboy; I added the yeast halfway to ensure it gets mixed in thoroughly.
Result is just shy of the five gallon mark. Cap, airlock, and wait. I am fermenting at room temperature which is 65-68 degrees.
OG was 1.070; if it finishes like the last batch I did, .996, then close to 10% ABV. I understand that during the first few days of fermentation I need to shake the carboy to stir up the pulp which will no doubt settle to the bottom. My plan is to cold crash after a couple of months and then carbonate half and bottle the other half. Fingers Crossed!
Here are some pictures of the process.
Here are the ingredients:
Four gallons of apple juice; I found this fresh-pressed (not from concentrate) version at CostCo; $7.35 for two gallons, no preservatives.
One large can - 6 pounds 10 ounces - of fruit cocktail, also from CostCo.
Three pounds of honey.
One package of Pasteur Red active dry yeast (it is what I had on hand).
Place the fruit cocktail in a blender just enough to break it down. This then goes on the stove at 170 degrees for 20 minutes. The large can was thus turned into three quarts of fruit slurry. At the same time, I put three cups of water with the three pounds of honey and also pasteurized.
While waiting for the heated stuff, sanitized the carboy. Yea, I like to document in pictures!
All of this gets funneled into the carboy; I added the yeast halfway to ensure it gets mixed in thoroughly.
Result is just shy of the five gallon mark. Cap, airlock, and wait. I am fermenting at room temperature which is 65-68 degrees.
OG was 1.070; if it finishes like the last batch I did, .996, then close to 10% ABV. I understand that during the first few days of fermentation I need to shake the carboy to stir up the pulp which will no doubt settle to the bottom. My plan is to cold crash after a couple of months and then carbonate half and bottle the other half. Fingers Crossed!
Here are some pictures of the process.