Apple Juice Wine - Page 4 - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Wine Recipes > Apple Juice Wine

Reply
 
Thread Tools
Old 02-16-2014, 12:11 PM   #31
CanadianBacon
Recipes 
 
Jan 2014
Canada
Posts: 153
Liked 5 Times on 5 Posts


after secondary, Do you have to stop fermentation with sorbate or something before bottling?

 
Reply With Quote
Old 11-16-2014, 06:01 AM   #32
ShoeBrewer
Recipes 
 
Nov 2014
Pueblo, CO
Posts: 1

Why don't you use a yeast starter?

 
Reply With Quote
Old 11-23-2014, 07:06 PM   #33
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8031 Times on 5610 Posts


Quote:
Originally Posted by ShoeBrewer View Post
Why don't you use a yeast starter?
Because it's not needed. There are plenty of yeast cells, even in a 5-6 gram package, for the must.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote
Old 01-05-2016, 06:04 PM   #34
Hankhill11
Recipes 
 
Sep 2015
, Wisconsin
Posts: 63
Liked 7 Times on 6 Posts


Quote:
Originally Posted by Yooper View Post
Rack, top up, and refit airlock every 60 days for 6 months.
I know this is a rather aged thread, but I am on day 3 of this recipe (scaled for 3 gal). I understand mixing for the first 10 days, and I'm familiar with racking and topping up. The questions with this recipe is what do you top up with? How do you manage head space with no odd sized carboys?

If i get three months from completion and have to add more apple juice, it seems like that would compromise the final product, maybe? Any suggestions to managing this?

 
Reply With Quote
Old 01-05-2016, 08:31 PM   #35
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,763
Liked 8031 Times on 5610 Posts


Quote:
Originally Posted by Hankhill11 View Post
I know this is a rather aged thread, but I am on day 3 of this recipe (scaled for 3 gal). I understand mixing for the first 10 days, and I'm familiar with racking and topping up. The questions with this recipe is what do you top up with? How do you manage head space with no odd sized carboys?

If i get three months from completion and have to add more apple juice, it seems like that would compromise the final product, maybe? Any suggestions to managing this?
I try to make larger sized batches, like a 4 gallon batch, and then save the leftover in a growler/jug/wine bottle with a stopper and airlock and then use that for topping up.

If you have to top up because you don't have a smaller carboy, you could top up with a dry white commercial wine. It won't be exactly the same, but it shouldn't change it much. If you have to top up more than that, using two gallon sized jugs (the Carlo Rossi wine jugs are a bit larger than 1 gallon since they are four liters) and a wine bottle with stoppers and airlocks will work.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Hankhill11 Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Apple Juice Wine mgayer Wine Recipes 24 12-20-2015 06:59 PM
Apple juice vs apple cider... gratus fermentatio Cider Forum 35 01-18-2014 02:09 AM
Apple Juice? or Apple Cider? jjmeldrum Cider Forum 12 12-06-2011 09:03 PM
Apple Juice, Apple Pulp, and Cyser digdan Mead Forum 1 04-18-2009 01:12 AM
Apple Juice vs. Apple Cider DontDrinkAndDrum Cider Forum 5 11-16-2007 03:10 AM


Forum Jump