Oberon67
Well-Known Member
So today I got a wild hair and stopped off at the store, where I picked up four 12-ounce cans of frozen apple juice concentrate. The ingredients listed were "apple juice, ascorbic acid." Sounded good to me.
At home I got out my manual veggie slicer... a "mandolin," they call it... and shredded the peels of two navel oranges. With the shredded peel, the juice of one orange, one cup of table sugar and about a quarter cup of additional water, I boiled the mix on the stove until the orange peel was translucent, like marmalade. I figured by then I had an orange-flavored invert syrup, more or less.
I plunked that in the fermenter. I plunked all four cans of concentrate in the fermenter. I plunked a teaspoon of Fermaid in the fermenter, filled it to 90 percent full with tap water, and pitched a packet of dry D-47 yeast. I shook it vigorously to aerate, and popped a cap and blowoff tube on it.
Like an idiot I did not get an OG reading on this, but if it was under 1.100 I'm Queen Victoria. The D-47 has its work cut out for it, but I trust it will manage. That's one tough yeast.
Now for the long wait...
At home I got out my manual veggie slicer... a "mandolin," they call it... and shredded the peels of two navel oranges. With the shredded peel, the juice of one orange, one cup of table sugar and about a quarter cup of additional water, I boiled the mix on the stove until the orange peel was translucent, like marmalade. I figured by then I had an orange-flavored invert syrup, more or less.
I plunked that in the fermenter. I plunked all four cans of concentrate in the fermenter. I plunked a teaspoon of Fermaid in the fermenter, filled it to 90 percent full with tap water, and pitched a packet of dry D-47 yeast. I shook it vigorously to aerate, and popped a cap and blowoff tube on it.
Like an idiot I did not get an OG reading on this, but if it was under 1.100 I'm Queen Victoria. The D-47 has its work cut out for it, but I trust it will manage. That's one tough yeast.
Now for the long wait...