hybridspecies725
Member
Here's a good one I made recently:
1 gal apple juice (I used Great Value from Wal-Mart)
2 lb dark brown sugar
3 T ground coriander
3 whole cloves
Lalvin 71B-1122 yeast (my fave)
I simmered the spices in about 2 cups of the juice, then fermented it all together in the usual manner with a dose of yeast nutrient at the beginning and about 1/3 of the way through. The hydrometer reading was initially 15% P.A., and I let it ferment down to taste, so it's probably about 13% alcohol or something like that. It's got a little sweetness to it, and the spices work really well with the warmth of the alcohol. After racking and filtering, it's got a nice dark color to it. Tastes great just the way it is if you like it a little rough, but for the purists I suggest some aging. This would also make a good fortified wine with the addition of some white (or maybe even spiced) rum!
1 gal apple juice (I used Great Value from Wal-Mart)
2 lb dark brown sugar
3 T ground coriander
3 whole cloves
Lalvin 71B-1122 yeast (my fave)
I simmered the spices in about 2 cups of the juice, then fermented it all together in the usual manner with a dose of yeast nutrient at the beginning and about 1/3 of the way through. The hydrometer reading was initially 15% P.A., and I let it ferment down to taste, so it's probably about 13% alcohol or something like that. It's got a little sweetness to it, and the spices work really well with the warmth of the alcohol. After racking and filtering, it's got a nice dark color to it. Tastes great just the way it is if you like it a little rough, but for the purists I suggest some aging. This would also make a good fortified wine with the addition of some white (or maybe even spiced) rum!