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Old 04-28-2012, 07:50 PM   #9701
A50SNAKE
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Dec 2011
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Quote:
Originally Posted by NineMilBill View Post
I believe standard practice is to balance the two until you reach your desired gravity, and then base the yeast off of the type of cyser you are going for in accordance with its alcohol tolerance. My brew book says my first Apfelwein hit 1.061...so just add diluted honey until you hit that in your applejuice. Matching the OG would assume that the standard Montrachet would be sufficient.
oh ok, thanks for your reply. I have used EC-1118 for my first batch of apfelwein, and my SP...and that's what I have on hand as well...I'll just maybe wing it and see what happens...I was thinking, if it was 2lbs of corn sugar, maybe it would be 2 lbs of honey...or maybe 4 lbs, since its maybe tougher to break down for the yeast...I'm not sure of all those specifics, that was why I was asking...so, I'll just see what happens, thanks again.

 
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Old 04-29-2012, 01:54 AM   #9702
tennesseean_87
 
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Quote:
I was thinking, if it was 2lbs of corn sugar, maybe it would be 2 lbs of honey...or maybe 4 lbs, since its maybe tougher to break down for the yeast
I don't think honey is all that tough for the yeast to break down, at least as an adjunct. It tends to ferment to dryness--leaving behind little flavor and only increasing the alcohol. I think the difficulty in mead is it's lack of nutrients, which the apple juice makes up for. Someone correct me if I am wrong.
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Old 04-29-2012, 02:38 AM   #9703
jeepinjeepin
 
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Quote:
Originally Posted by tennesseean_87

I don't think honey is all that tough for the yeast to break down, at least as an adjunct. It tends to ferment to dryness--leaving behind little flavor and only increasing the alcohol. I think the difficulty in mead is it's lack of nutrients, which the apple juice makes up for. Someone correct me if I am wrong.
I am thinking you are correct. Mother nature is fairly efficient. She wouldn't have bees making a complex sugar that's hard for baby bees to digest.
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Old 04-29-2012, 03:41 AM   #9704
A50SNAKE
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wonderful news, thanks

 
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Old 04-29-2012, 03:59 AM   #9705
Anipaaday
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Feb 2012
Covington, WA
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Just bottled a batch that I subbed two 60oz bottles of POM juice from Costco. SWMBO says it tastes like a white zin. It is just a little more tart than the original. Can't wait till it has it's time in the bottle!!

 
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Old 04-29-2012, 04:00 PM   #9706
mastamind
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Mar 2012
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Quote:
Originally Posted by Anipaaday View Post
Just bottled a batch that I subbed two 60oz bottles of POM juice from Costco. SWMBO says it tastes like a white zin. It is just a little more tart than the original. Can't wait till it has it's time in the bottle!!
I was thinking of doing this exact thing. Would you recommend it?

 
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Old 04-29-2012, 06:58 PM   #9707
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Drank about 16oz of it that didn't fit into 750ml bottles about an hour ago after having not eating anything today. Went straight to my head.
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Old 04-29-2012, 10:10 PM   #9708
mastamind
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Mar 2012
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How should I store this? I just re-sanitized the gallon jugs and put the finished product back into it. Will it be fine say 6 months from now or will mold start to grow in it?

 
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Old 04-29-2012, 11:16 PM   #9709
yanksball14
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Apr 2012
Fishkill, NY
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"brewed" tonight using Lalvin EC-1118 yeast. here we go! damn! I forgot to take a SG reading!

 
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Old 04-29-2012, 11:36 PM   #9710
NineMilBill
 
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Quote:
Originally Posted by mastamind View Post
How should I store this? I just re-sanitized the gallon jugs and put the finished product back into it. Will it be fine say 6 months from now or will mold start to grow in it?
If you've let it go completely dry, just fill the gallon jugs up pretty high, and ensure the cap or however you're sealing it is air tight. It'll be good. Can you not bottle, either in beer bottles or wine bottles?

 
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