I made up my first 5 gallons as indicated by his recipie two weeks ago.
Decided to do an experiment for the next batch that I just finished.
This time used gallons of apple juice from whole foods already in 1 gal glass "carboys" It was cloudy apple juice. Pasturized. No additives.
Corrected for additional juice and added 5oz corn sugar for each quart of added 100% juice. Organic stuff from whole foods.
I did make a small yeast starter, (distilled water and a lil bit of apple juice,) about an hour before pitching and eyeballed it to equally split amongst the 5 gallons made with montrachet yeast.
1 gal, as per Ed Wort's spec.
1 gal + 4 cinnamon sticks.
1 gal w/ 1qt apple juice removed and 1qt pomgranate juice added.
1 gal w/ 1qt apple juice removed and 1qt cranberry juice added.
1 gal w/ 1qt apple juice removed and 1qt black cherry juice added.
1 gal, used grand cuvee yeast. Eyeballed about 1/4 - 1/5 of the packet (Was told it is one notch up the ladder sweeter than montrachet.)
I was going to do one with grape juice added but after getting home and doing the math I found I wouldn't have had enough applejuice. What the hell, would have probably just tasted like wine anyway.
The juice may be too much, 32oz, who knows. It's an experiment.
I couldn't take an OG reading unfortunately. I dropped the hydrometer while hauling equipment upstairs.
I am thinking the apple cranberry and the one with cinnamon will be the best.
I'll ferment for a month and then bottle for another. Will sample at bottling and update.
Anyone have any input?