So since I'm under the weather I decided not to try and undertake my first full all grain batch until I'm feeling a bit better. Not wanting to waste a good brew day I decided to try something different. I'm making an apfelwein from juice concentrate. My goal is to bottle in 12oz with corn sugar to carb/condition them to make sort of a wine cooler type concoction that perhaps SWMBO will like. Below is the recipe, this is a one gallon batch by the way.
2 cans old orchard apple juice.
1 cup sugar
1 gallon water
A small packet of safale US-05 ale yeast I had laying around.
My OG ended up around 1.054 which was a bit lower than I wanted but fine for the wine cooler goal. I honestly planned on using a bit more sugar but halfway in found that all we had left was 1 cup.
I boiled for about 15 minutes to ensure it was sanitized and break down the disaccharides of the common sugar to easier to ferment monosaccharides.
I know that perhaps this should be called apfel-hooch instead but it was whipped up in an hour or so with stuff I had laying around.
I also added 1 teaspoon calcium carbonate before my boil to lower acidity. This is something my dad taught me from his hooch making days before he learned to make good wine.
I know it's crazy and if it taste's like ass then I'm out maybe 5 bucks for the juice and yeast so no biggy. Just trying something different. Any guesses as to what it will taste like?
2 cans old orchard apple juice.
1 cup sugar
1 gallon water
A small packet of safale US-05 ale yeast I had laying around.
My OG ended up around 1.054 which was a bit lower than I wanted but fine for the wine cooler goal. I honestly planned on using a bit more sugar but halfway in found that all we had left was 1 cup.
I boiled for about 15 minutes to ensure it was sanitized and break down the disaccharides of the common sugar to easier to ferment monosaccharides.
I know that perhaps this should be called apfel-hooch instead but it was whipped up in an hour or so with stuff I had laying around.
I also added 1 teaspoon calcium carbonate before my boil to lower acidity. This is something my dad taught me from his hooch making days before he learned to make good wine.
I know it's crazy and if it taste's like ass then I'm out maybe 5 bucks for the juice and yeast so no biggy. Just trying something different. Any guesses as to what it will taste like?