Well, i made my first batch. 2 months in and i get just a bit of apple flavor, mostly alcohol and yeast flavor. However, this DOES creep up on you, and i expect a full hangover tomorrow! I'll try it again in 1 month, and again 1 year after brewing.
I want to throw together a 2 gal. trial batch of this stuff in a Mr. Beer fermenter. Will I be ok with the following ratios: 2 gal. apple juice, 1.5 lbs. corn sugar, and half packet of yeast?
smokewater said:Sounds a little high on the sugar. Original recipe is for 5 gallons using 2 lbs of sugar. A 2.5 gallon batch would use 1 lb of sugar. I would probably pitch the whole packet of yeast.
I made batch of this stuff and it came out amazing! Stupid I left my carboy with another batch full in a hot attic 90+ degrees it wasnt too hot at first and i had airlock activity it's been sitting in said carboy for about 2 months... no real color change and no cheap vodka left in the airlock... i was going to carb with priming sugar tomorrow but i think my yeast may have died! Any thoughts, help suggestions... should i taste it it uncarbed? will it taste vineagary if bad?? Can I repatch the yeast? I used Red Montrochet btw! (and before you say it I know I was foolish to leave the carboy in the attic.... basement it is from now on!) Thanks for all your help and insight guys! Also, if infact this yeast has died and i cant fix the problem im starting a new batch tomorrow! "Noob who should've known better!!!"
The first time I brewed anything.... which was grape wine back in college 10 years ago, I let the airlock go dry also, maybe a week or so. It already had a vinegar taste to it. Taste yours though... you never know.
Before using another packet of yeast, test the gravity to see if any sugar's left.
catalyst156 said:@Daver77 - I've got a 5 gal batch that's been sitting for 3 months now. I read through the first 20 pages of this thread and didn't see an answer so I'm giving up and just asking... Did you have to add any yeast and/or fermentables prior to bottling?
Thanks.
I threw together a batch of this in a free Walmart frosting bucket I had laying around that I got from the bakery.
I had drilled it for an airlock but thinking it 5 gallons hadn't brewed a smaller batch of beer. Unfortunately it only held 4.25 gallons of apple Juice. Should have measured it first.
The good thing is I have 3 of them and they will be perfect for 4 gallon batches. Since Costco sells juice by the 2 gallon packages that is perfect. This first batch will be a bit strong though since I already had 2 lbs of sugar in before realizing all my juice wouldn't fit.
Very first post states use 3/4 cup corn sugar to bottle carbonate.
catalyst156 said:Fair enough... Doesn't answer the question about yeast though. I used the Montrachet wine yeast and it's been sitting in the basement at about 68 degrees the entire period. I just want to make sure if I bottle it that there is going to be some yeast around to do it's thing.
I have tons of these! (the other half works there) Infact I am drilling 3 today for airlocks. I'll do the math later or has anyone else? Sorry had a couple Spatan Optimators today..:cross:
Mike
I have tons of these! (the other half works there) Infact I am drilling 3 today for airlocks. I'll do the math later or has anyone else? Sorry had a couple Spatan Optimators today..:cross:
Mike
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