I decided to try a Christmasy variation on the legendary Apfelwein:
Ingredients:
- 17 cans frozen apple juice concentrate (341 ml per can)
- 1 package fresh cranberries (340 g)
- 1 kg dextrose
- 2 packets Lalvin EC-1118 champagne yeast
Process:
- Allow apple juice concentrate to thaw at room temperature
- Rinse cranberries
- Put cranberries in pot and cover with about an inch of water
- Boil for 10 minutes
- Add 1 kg dextrose, 2 litres of water, and 4 cans of frozen apple juice concentrate
- bring to boil for 15 minutes
- While boiling, add remaining apple juice concentrate to sanitized carboy
- Add cranberry/dextrose/apple juice mixture to carboy
- Top up with cold water
- Pitch both packages of yeast directly into carboy (no starter) at 20 degrees C
- Add airlock
Notes:
- Fermentation started extremely quickly
- Next time, I'll use a proper primary instead of a carboy, due to the fact that the neck of the carboy kept getting clogged with cranberries/krausen and blowing off
Ingredients:
- 17 cans frozen apple juice concentrate (341 ml per can)
- 1 package fresh cranberries (340 g)
- 1 kg dextrose
- 2 packets Lalvin EC-1118 champagne yeast
Process:
- Allow apple juice concentrate to thaw at room temperature
- Rinse cranberries
- Put cranberries in pot and cover with about an inch of water
- Boil for 10 minutes
- Add 1 kg dextrose, 2 litres of water, and 4 cans of frozen apple juice concentrate
- bring to boil for 15 minutes
- While boiling, add remaining apple juice concentrate to sanitized carboy
- Add cranberry/dextrose/apple juice mixture to carboy
- Top up with cold water
- Pitch both packages of yeast directly into carboy (no starter) at 20 degrees C
- Add airlock
Notes:
- Fermentation started extremely quickly
- Next time, I'll use a proper primary instead of a carboy, due to the fact that the neck of the carboy kept getting clogged with cranberries/krausen and blowing off