jessemanring
Member
APFELWEIN with a hint of cinnamon
(GERMAN HARD CIDER)
12/29/2010
INGREDIENTS
5-GALLON ORGANIC APPLE JUICE (365 1 GALLON JUGS ORGANIC AT WHOLE FOODS)
3-1/2 POUNDS OF DEXTROSE
1 5-GRAM PACKET OF LALVIN K1-V1116 WINE YEAST
FERMAID K YEAST NUTRIENT (CALLS FOR-0.5-1 GRAM PER GALLON WHICH IS 1/8-1/4 TPS PER GALLON)
2 oz of cinnamon sticks for after fermentation
PROCESS
1. POUR IN HALF OF FIRST JUG OF APPLE JUICE
2. MIX A FRACTION OF DEXTROSE INTO REST OF JUG AND SHAKE WELL
3. REPEAT STEP TWO UNTIL LAST HALF GALLON
4. TAKE READY YEAST/WATER MIX (YEAST POURED INTO 100 DEGREE WATER STIR VERY VERY SOFTLY AND LET STAND FOR 15 MINUTES) INTO CARBOY
5. POUR REST OF NON-MIXED APPLE JUICE INTO CARBOY TO WASH ALL YEAST INTO CARBOY FROM FUNNEL
LEAVE IN CARBOY FOR ABOUT 2 WEEKS OR UNTIL FERMENTATION IS COMPLETE
BOTTLE FOR 4-6 WEEKS
THE YEAST WILL SUPPORT UP TO AROUND 9-13 ABV
THE APPLE JUICE WILL SUPPORT 5-7%ABV
EACH POUND OF DEXTROSE WILL ALLOW 1% PER POUND
ESTIMATED ABV IS 9-13% ABV GIVE OR TAKE 1-3%
CURRENT STARTING OG IS 1.072
STARTING DATE IS 12/29/2010
WILL TAKE GRAVITY READING ON SLOWING OR STOPPED FERMENTATION
12/31/2010
Forgot to add Fermaid K (yeast nutrient)
It went crazy. Instant reaction. It went from bubbling once a second to 3 times a second. I added a lid that had larger holes for the gas to escape more easily ( I think it helps ). As I am writing this it appears that the bubbles have slowed to a little more than 1 per second. The aroma of the apple juice is heavy in the room now.
P.S. Happy New Year
01/12/11
Took a gravity reading since the bubbling has stopped and it was at 1.000.
I decided to bottle.
The other day I decided that it would be a good idea to add cinnamon to the flavor.
Bring water up to a light boil
Add 1 cup of dextrose
Add 2 oz of cinnamon sticks
Boil 5-10 min stirring occasionally
Cool down to 70 degrees
Add to dispensing bucket and stir slowly
Bottle!
ABV is 9.5%
Let sit for 1-2 months and enjoy!!!
(GERMAN HARD CIDER)
12/29/2010
INGREDIENTS
5-GALLON ORGANIC APPLE JUICE (365 1 GALLON JUGS ORGANIC AT WHOLE FOODS)
3-1/2 POUNDS OF DEXTROSE
1 5-GRAM PACKET OF LALVIN K1-V1116 WINE YEAST
FERMAID K YEAST NUTRIENT (CALLS FOR-0.5-1 GRAM PER GALLON WHICH IS 1/8-1/4 TPS PER GALLON)
2 oz of cinnamon sticks for after fermentation
PROCESS
1. POUR IN HALF OF FIRST JUG OF APPLE JUICE
2. MIX A FRACTION OF DEXTROSE INTO REST OF JUG AND SHAKE WELL
3. REPEAT STEP TWO UNTIL LAST HALF GALLON
4. TAKE READY YEAST/WATER MIX (YEAST POURED INTO 100 DEGREE WATER STIR VERY VERY SOFTLY AND LET STAND FOR 15 MINUTES) INTO CARBOY
5. POUR REST OF NON-MIXED APPLE JUICE INTO CARBOY TO WASH ALL YEAST INTO CARBOY FROM FUNNEL
LEAVE IN CARBOY FOR ABOUT 2 WEEKS OR UNTIL FERMENTATION IS COMPLETE
BOTTLE FOR 4-6 WEEKS
THE YEAST WILL SUPPORT UP TO AROUND 9-13 ABV
THE APPLE JUICE WILL SUPPORT 5-7%ABV
EACH POUND OF DEXTROSE WILL ALLOW 1% PER POUND
ESTIMATED ABV IS 9-13% ABV GIVE OR TAKE 1-3%
CURRENT STARTING OG IS 1.072
STARTING DATE IS 12/29/2010
WILL TAKE GRAVITY READING ON SLOWING OR STOPPED FERMENTATION
12/31/2010
Forgot to add Fermaid K (yeast nutrient)
It went crazy. Instant reaction. It went from bubbling once a second to 3 times a second. I added a lid that had larger holes for the gas to escape more easily ( I think it helps ). As I am writing this it appears that the bubbles have slowed to a little more than 1 per second. The aroma of the apple juice is heavy in the room now.
P.S. Happy New Year
01/12/11
Took a gravity reading since the bubbling has stopped and it was at 1.000.
I decided to bottle.
The other day I decided that it would be a good idea to add cinnamon to the flavor.
Bring water up to a light boil
Add 1 cup of dextrose
Add 2 oz of cinnamon sticks
Boil 5-10 min stirring occasionally
Cool down to 70 degrees
Add to dispensing bucket and stir slowly
Bottle!
ABV is 9.5%
Let sit for 1-2 months and enjoy!!!
