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Old 04-12-2013, 04:28 AM   #1
T_Baggins's Avatar
Apr 2013
Posts: 788
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I just started a 1 gallon batch of old orchard apple/cherry concentrate as follows:

2lbs raw cane sugar
1 tsp nutrient
1 1/2 tsp acid blend
1/4 tsp tannin
1/8 tsp pectic enzyme
1 campden tab
3 cans old orchard apple/cherry blend
water to 1 gallon

I Only have EC-118 so that's what's going in tomorrow.

OG=1.22 ...not enough for 18%, but maybe 15-16% ...I hope!

I will probably primary for 7-10 days at 72-75F in 2 gallon jugs, then combine in 1 for the secondary. And rack as necessary till clear evry 30 days.

I also have some Pomegranate/blueberry blend to try. I will probably use the same recipe, but I really want to get the ABV up to the 18 mark, esp since I got the EC-118. Any idea how much total sugar to use?

Any ideas (on the pom/BB) or predictions on the apple/cherry outcome?

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Old 04-13-2013, 02:30 PM   #2
Jul 2009
Fayetteville, NC
Posts: 866
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I do a cran-apple from concentrate that turns out well. My ratio is about 2 cans of concentrate to a gallon and 1.5lb sugar to a gallon.
In Progress: Blueberry Wine (3 & 5 gallons)
In Progress: Blackberry Wine (5 Gallons)
In Progress: Cran-Grape Wine (5 Gallons)
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