LewisM
Well-Known Member
Hey all, after the great success of my first cider, i decided i'd try something a bit more adventurouse heh.
I followed the following recipe and altered it slightly:
Dutch Gold Clover Honey (~2.5 lb) Used some random honey i found at the local
Knudsen's Organic Apple Juice (to ~1 Gal) Again, used some random brands juice
Fermaid-K: 1/2 tsp Didn't use
Pectic Enzyme: 1/2 Tsp Didn't use
Cinnamon Sticks: 4 Didn't use, couldn't get any
Sunmaid raisins: ~10-15 16
Lalvin D-47 Yeast: 5g I found some yeast at the local supermarket that was just called "homebrewing and wine making yeast", so i thought that would be better than bread yeast
Heated (not boiled) 1L of the juice and mixed in the honey.
Heated this a bit more and got rid of the scum from the honey. I missed a small bit, but im hoping that wont make to much difference.
Threw that into a 1G carboy and topped most of the way up with cold juice to bring the temp down a bit.
Threw in the raisins, i chose 16 just to be difficult
followed the directions on the yeasts tub, put in 10g of it because 5g looked a bit pathetic.
slapped on the airlock and left it for 10 mins, came back and it's bubbling maybe once every 30 secs or so.
I over filled slightly, so ive put the carboy into a big fermenting bucket, just in case heh.
Now, my questions.
I forgot (again ) to get an OG reading of the mix, so i roughly threw together enough to fill a glass.
measured that and got a reading of "60".
I'm not sure if that is like 1.60?
mine measures down in 10's until it gets to 0 then goes down in smaller intervals.
I hope that explains it, if not ill just take a pic and show heh.
Also, how long should i leave this one in the primary + secondary? I know ciders are ready to bottle when they give a reading of 1 - 0.9, but is it the same for cysers/meads?
Thanks!
I followed the following recipe and altered it slightly:
Dutch Gold Clover Honey (~2.5 lb) Used some random honey i found at the local
Knudsen's Organic Apple Juice (to ~1 Gal) Again, used some random brands juice
Fermaid-K: 1/2 tsp Didn't use
Pectic Enzyme: 1/2 Tsp Didn't use
Cinnamon Sticks: 4 Didn't use, couldn't get any
Sunmaid raisins: ~10-15 16
Lalvin D-47 Yeast: 5g I found some yeast at the local supermarket that was just called "homebrewing and wine making yeast", so i thought that would be better than bread yeast
Heated (not boiled) 1L of the juice and mixed in the honey.
Heated this a bit more and got rid of the scum from the honey. I missed a small bit, but im hoping that wont make to much difference.
Threw that into a 1G carboy and topped most of the way up with cold juice to bring the temp down a bit.
Threw in the raisins, i chose 16 just to be difficult
followed the directions on the yeasts tub, put in 10g of it because 5g looked a bit pathetic.
slapped on the airlock and left it for 10 mins, came back and it's bubbling maybe once every 30 secs or so.
I over filled slightly, so ive put the carboy into a big fermenting bucket, just in case heh.
Now, my questions.
I forgot (again ) to get an OG reading of the mix, so i roughly threw together enough to fill a glass.
measured that and got a reading of "60".
I'm not sure if that is like 1.60?
mine measures down in 10's until it gets to 0 then goes down in smaller intervals.
I hope that explains it, if not ill just take a pic and show heh.
Also, how long should i leave this one in the primary + secondary? I know ciders are ready to bottle when they give a reading of 1 - 0.9, but is it the same for cysers/meads?
Thanks!