SUPERCABBAGE
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- Nov 7, 2008
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All the recipes i see here start with juice but i have a vacant lot behind my house with an apple tree and a pear tree. i ground up the apples in a blender and put them in a covered crock pot with some campden for a couple of hours and then i added (horrors) bakers yeast.
I am 20 miles from the closest home brew store and my arm is in a cast so i can't drive. i am in the usa so bus service here is awful.
After 5 days i had a friend wring out the must, The resulting juiuce was put in a 3 gallon carboy with some boiled sugar water . I will make more syrup to fill up the carboy and add in the rest of the sugar in a couple of weeks. almost week later the fermentation is still going strong with several bubbles per minute in the air lock and bubbles and froth on the surface. I did not measure anything just trying to entertain myself while cooped up with a broken wrist and a sprained wrist and i don't have a kitchen scale. I also added 1/4 cup of black tea for added tannins but maybe i did not need to. I am using a mix of white table and natural mexican style sugar.
I seem to be making wine rather then cider. so far i detect no off flavors, just the flavor of wine that is far too young to drink. i plan to start drinking it in 6 months to a year. i will rack it in one week.
sorry for the lack of capitals, typing with one finger with my left hand in a wrist brace.
I am 20 miles from the closest home brew store and my arm is in a cast so i can't drive. i am in the usa so bus service here is awful.
After 5 days i had a friend wring out the must, The resulting juiuce was put in a 3 gallon carboy with some boiled sugar water . I will make more syrup to fill up the carboy and add in the rest of the sugar in a couple of weeks. almost week later the fermentation is still going strong with several bubbles per minute in the air lock and bubbles and froth on the surface. I did not measure anything just trying to entertain myself while cooped up with a broken wrist and a sprained wrist and i don't have a kitchen scale. I also added 1/4 cup of black tea for added tannins but maybe i did not need to. I am using a mix of white table and natural mexican style sugar.
I seem to be making wine rather then cider. so far i detect no off flavors, just the flavor of wine that is far too young to drink. i plan to start drinking it in 6 months to a year. i will rack it in one week.
sorry for the lack of capitals, typing with one finger with my left hand in a wrist brace.