letsgowhalers
Member
A slight twist on the classic...
4 gal. Kirkland (Costco) fresh pressed apple juice
1 gal. Kirkland Pom/Blueberry juice
2 lbs. corn sugar
1 packet Montrachet yeast
8 week primary fermentation, no secondary
OG. 1.061
FG. 1.001
Mixed up the corn sugar with the apple juice (see classic apfelwein) and put into the carboy followed by the yeast. Then goes the pom/blue juice to wash all the yeast down the funnel. It is shocking how profoundly the color changes!! Kept half the batch still and carbed the other half with 3 oz. corn sugar boiled in 1 c. water.
Tried a sample while bottling and damn it's good! Can't wait to try it carbed. The tartness of the pom/blueberry blend is assertive (glad I didn't up the ratio) but the apple taste is still there. Been in the bottle 5 days. This stuff should be heavenly by the holidays.
4 gal. Kirkland (Costco) fresh pressed apple juice
1 gal. Kirkland Pom/Blueberry juice
2 lbs. corn sugar
1 packet Montrachet yeast
8 week primary fermentation, no secondary
OG. 1.061
FG. 1.001
Mixed up the corn sugar with the apple juice (see classic apfelwein) and put into the carboy followed by the yeast. Then goes the pom/blue juice to wash all the yeast down the funnel. It is shocking how profoundly the color changes!! Kept half the batch still and carbed the other half with 3 oz. corn sugar boiled in 1 c. water.
Tried a sample while bottling and damn it's good! Can't wait to try it carbed. The tartness of the pom/blueberry blend is assertive (glad I didn't up the ratio) but the apple taste is still there. Been in the bottle 5 days. This stuff should be heavenly by the holidays.
