cjsplc
Member
My friends and I started a new batch the other day... here's the recipe:
4 gallons "All Natural" apple juice
1 can juice concentrate
~1 lb regular, white sugar
~1/2 lb brown sugar
Windsor yeast
The yeast was kind of an afterthought - we usually use nottingham, but we had some windsor laying around. Gravity for just the juice was 1.050 and was adjusted to 1.070 after the sugar was added.
We plan to let it get to ~1.020 or a bit below before crashing, and we may decide to throw some concentrate in for bottling. It's going nuts right now... we put it in a 6 gallon carboy to allow for the super crazy fermentation to take place.
4 gallons "All Natural" apple juice
1 can juice concentrate
~1 lb regular, white sugar
~1/2 lb brown sugar
Windsor yeast
The yeast was kind of an afterthought - we usually use nottingham, but we had some windsor laying around. Gravity for just the juice was 1.050 and was adjusted to 1.070 after the sugar was added.
We plan to let it get to ~1.020 or a bit below before crashing, and we may decide to throw some concentrate in for bottling. It's going nuts right now... we put it in a 6 gallon carboy to allow for the super crazy fermentation to take place.
