My OG was 1.065 with two pounds of corn sugar and five gallons of Mott's apple juice.
Aldi sounds like a good spot for picking up cheap apple juice...
I'm happy to say I have my first batch going. I'm using generic Members Mark apple juice from Sam's and EC-1118 yeast based on a recommendation from my LHBS owner. I know that it will ferment out pretty dry, but my OG was 1.058. Does that seem a little low, or about right? I think I saw someone saying their OG was 1.060, but I'm not fully confident in my hydrometer-reading skills.
Aldi sounds like a good spot for picking up cheap apple juice...
what temp is your hydrometer calibrated to? your only off by 2 degrees and if you were higher than 60 degrees f when you took the reading you would have to adjust the reading. i think you will be fine. this stuff is like rocket fuel and the yeast have no problem finding the sugar even if it doesnt get mixed up
Oh yeah, fermentation started with a bang within 24 hours... it's a typical hydrometer and I took the reading at about 70 degrees. It's 1.058 adjusted for temp... but again, I think it's off because the dextrose was mixed into the bottom half.
Either way, it's looking great. I had this crazy idea to add pomegranate (the berries/seeds) to the carboy... maybe next time.
So I started mine two weeks ago, but my LBHS was out of the Montrachet wine yeast. They suggested champagne yeast instead, that it would be very similair.
Well I pull a sample today, checked the hydro reading, right at 1.000 (OG was 1.060). Then proceeded to drink the sample. Kinda harsh with a champange after taste. Probably be much better chilled and carbed. It still is a bit hazy so I'm letting it clear for another two weeks or so, then I'll bottle. I know it probably just needs to sit for awhile and it will probably get much smoother. But I couldn't resist pulling a sample (never had apfelwein before).
Has anybody else used champagne yeast before?
So I started mine two weeks ago, but my LBHS was out of the Montrachet wine yeast. They suggested champagne yeast instead, that it would be very similair.
Well I pull a sample today, checked the hydro reading, right at 1.000 (OG was 1.060). Then proceeded to drink the sample. Kinda harsh with a champange after taste. Probably be much better chilled and carbed. It still is a bit hazy so I'm letting it clear for another two weeks or so, then I'll bottle. I know it probably just needs to sit for awhile and it will probably get much smoother. But I couldn't resist pulling a sample (never had apfelwein before).
Has anybody else used champagne yeast before?
I got impatient. I used my sanitized racking cane as a thief and stole a sample (15 days in). Dropped my hydrometer in and it sits at 0.994. Tasted it, other than a slight chemical taste, it was absolutely wonderful. I am going to leave it alone for another 17 days and then I am going to bottle it. I will be carbing half of it and leaving the other half how it is. SUPER EXCITED. Now I know why everyone suggests running another batch two weeks after the first, I luckily ran another batch one week later.
lol, never heard that. I guess I will stop sipping it then.
I don't have the attention span to read through 566 pages. haha.
Thanks for the info, I am trying to get it done for Christmas for sure, possibly thanksgiving. I started it on oct 17th. I will be putting half of it away for the long term.
I am new to this, but I am going to try to put at least a gallon of everything away for the future. It just means I get to brew more often, and I have some good stuff set aside for those times I can't brew. (My 2010 resolution is to stay out of the ER for the whole year)
I am somewhat fearless which has led to my demise. I luckily have AFLAC so no worries there. I am one of the few people that have made money off of that company. Just this summer I had two claims. One when I got hit by a car on my bicycle (person changed lanes into me), and one when I was testing a 100ft slip'n'slide for some three year olds. Both of which would have kept me from brewing if I was doing it at the time. This is why I am planning ahead.
Montrachet is champagne yeast.. let it sit, and that harshness will go away! I highly recommend leaving it as is for 3 months. That bulk aging will bring out the apple flavor and mellow a ton!
I'll try... This was going to be Christmas presents for the family and relatives this year, but I kinda got a late start. Next year I'll start it way earlier so it can sit for a few months beforehand. I have faith that it will be good by Christmas though, just not at its peak. I will be starting another batch ASAP that I'll leave along for a few months, since this stuff is so easy and cheap to make.
I'll try... This was going to be Christmas presents for the family and relatives this year, but I kinda got a late start. Next year I'll start it way earlier so it can sit for a few months beforehand. I have faith that it will be good by Christmas though, just not at its peak. I will be starting another batch ASAP that I'll leave along for a few months, since this stuff is so easy and cheap to make.
Ok, so for carbonation it says 3/4 of a cup for 5 gallons. I would like to know weight, because I only made 4 gallons and need to scale down. "Cups" are so inaccurate. Does anyone have a weight measurement?
This is a lot to read. Has anyone used more juice to prime? I am wondering what quantity to use.
so it gives it a more apple flavor, sugar will just dry it out.
It's already going to be very very very dry (if you used the wine yeast). It will naturally develop more apple flavor over time. If you want it too be sweet, you would have to back sweeten it with a non-fermentable sweetener.
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