Concoction

[JDWebb]

OK, so this doesn't qualify as a mead since I'm not using honey. Not even sure if it qualifies as a cyser because there's no honey, and it may not even qualify as a cider. What it does qualify as, is some kind of fermented concoction using a half gallon of fresh, juiced apple juice and some raw, pure, unprocessed-nothing-added-no-sugar black currant juice I need to get rid of. As far as the fermentable sugars, I plan to add just plain old brown sugar, enough to get a decent SG to around 1.090 or so. Not looking for a high alcohol content, but looking for a mildly sweet drink.

Two questions, actually three. First, what does this qualify as? Second, do I need to campden tablet the apple juice first if..(I was going to boil it and reduce it down a bit, concentrate the flavor some, does that count?). And third, I have D47, 1118, and a pack and a half of Cote des Blancs, does one of those sound better than any other?

On hand, I have about 4 pounds of frozen blueberries and 4 pounds of frozen blackberries if those are any sort of option.

Or should I go back to carpentry school?

 

[WayFrae]

It sounds to me like you are making fruit wine. I believe you do want to use a campden tablet on the fresh juice. I have heard that you should not boil the apple juice (maybe other juices?) because of something to do with pectins (i think). If you want a more concentrated apple juice then I would just buy some concentrate and go from there.

I have never made fruit wine so take what I said with a grain of salt.

 

[JDWebb]

I wonder if adding pectic enzyme would complicate matters. I do have campden tablets, I'm assuming 1/2 of one for 1/2 gallon of juice?

Oh, and about the apple juice, I had all these apples laying about, so I decided to just juice them up before they go bad.

 

[Fuzzymittenbrewing]

Heating the juice that much will set the pectins and I don't think enzyme can help you after that.

 

[JDWebb]

Yeah, decided not to heat the juice, I was thinking of reducing it to concentrate the flavors, but my culinary brain doesn't work with my fermentation brain very well. Of the yeasts I have mentioned, I wonder which would be a good choice though.

 

[phug]

I would do with the d47 to reduce the malic acid levels. With black currant you're going to have more than enough tartness.

 

[JDWebb]

Yeah, that black currant is nasty stuff...LOL ..D47 seems to be the workhorse of yeasts, I see it used everywhere.

 

[D-west]

if you want to concentrate the juice, freeze it and remove some of the water.

 

[gratus fermentatio]

I would do with the d47 to reduce the malic acid levels. With black currant you're going to have more than enough tartness.

D-47 does NOT reduce malic acid, you're thinking of 71-B, which actually does reduce malic acid.
If you decide to use D-47, keep your fermentation temps at the lower end for this yeast, D-47 is notorious for throwing fusels at higher temps.
Regards, GF.

 

[phug]

D-47 does NOT reduce malic acid, you're thinking of 71-B, which actually does reduce malic acid.
If you decide to use D-47, keep your fermentation temps at the lower end for this yeast, D-47 is notorious for throwing fusels at higher temps.
Regards, GF.

That's the one! I retract my statement.

 

[JDWebb]

We live in an apartment, so it will be difficult to control the temps below 75. If I go any lower, I'll have to lock myself in a room to avoid listening to the wife bitch about how cold it is...LOL

I don't think I'm going to use D47.

 

[WayFrae]

We live in an apartment, so it will be difficult to control the temps below 75. If I go any lower, I'll have to lock myself in a room to avoid listening to the wife bitch about how cold it is...LOL

I don't think I'm going to use D47.

To better control fermentation temps make yourself a swamp cooler.

1.)Get a tub that your fermenter can fit in and fill the tub with water about halfway up the side of your fermenter. It isn't a big deal if you can't find a tub that tall but I would say that you want it to come up at least 1/4 of the height of the fermenter. I use a big rubbermaid bin.

2.)Then get a t-shirt and put it around your fermenter so that the bottom of the shirt is in the water and the rest of your fermenter is covered with the shirt. Some people say to use a towel but after experimenting I found that a t-shirt works better for me.

3.)Point a fan at the fermenter. The evaporation of the water off the shirt will keep your fermenter well below ambient temps.

I use this exact method in the summer where I live and I can easily keep the temps 6-8°F cooler than ambient temp. Even in the winter I always use the tub of water (no fan) because it increases the thermal mass which keeps the fermenter at a more stable temperature.

Hope this helps!

Good luck!

 

[JDWebb]

To better control fermentation temps make yourself a swamp cooler.

1.)Get a tub that your fermenter can fit in and fill the tub with water about halfway up the side of your fermenter. It isn't a big deal if you can't find a tub that tall but I would say that you want it to come up at least 1/4 of the height of the fermenter. I use a big rubbermaid bin.

2.)Then get a t-shirt and put it around your fermenter so that the bottom of the shirt is in the water and the rest of your fermenter is covered with the shirt. Some people say to use a towel but after experimenting I found that a t-shirt works better for me.

3.)Point a fan at the fermenter. The evaporation of the water off the shirt will keep your fermenter well below ambient temps.

I use this exact method in the summer where I live and I can easily keep the temps 6-8°F cooler than ambient temp. Even in the winter I always use the tub of water (no fan) because it increases the thermal mass which keeps the fermenter at a more stable temperature.

Hope this helps!

Good luck!

Good idea, thanks! I have been toying around with sort of a reverse wort chiller with some kind of enclosed sealed re-circulation pump. Something you could set the carboy in, the copper tubing would circulate cold water passed through a radiator of sorts. Can't hold exact temps, but like your idea, would most likely keep it well below ambient. I need Rube Goldberg, Rube? Are you here?

 

[WayFrae]

Good idea, thanks! I have been toying around with sort of a reverse wort chiller with some kind of enclosed sealed re-circulation pump. Something you could set the carboy in, the copper tubing would circulate cold water passed through a radiator of sorts. Can't hold exact temps, but like your idea, would most likely keep it well below ambient. I need Rube Goldberg, Rube? Are you here?

There is a product similar to what you describe called Cool Zone Cooling Jacket which is basically a jacket for your fermenter that has tubing that has cold water pumped through it.

 

[JDWebb]

OK, so at 1.004, its tastes like crap. It's not a bacteria infected scientific government experiment bad, its a nasty bad. I've come to the conclusion I hate black currant juice. I put it in the fridge to stop the fermentation for a few days, Might try to sweeten it up with some of that Mexican sugar I got...or sell it to the neighbors. I hate my neighbors.

 

[gratus fermentatio]

OK, so at 1.004, its tastes like crap. It's not a bacteria infected scientific government experiment bad, its a nasty bad. I've come to the conclusion I hate black currant juice. I put it in the fridge to stop the fermentation for a few days, Might try to sweeten it up with some of that Mexican sugar I got...or sell it to the neighbors. I hate my neighbors.

Let it clear & either bulk age it or bottle it & age it. Taste it again in a year, it'll be a lot better. If you still hate it, you can always give it away as gifts.
Regards, GF.

 

[JDWebb]

Yeah, its on the shelf with the other experiments. I put it in the fridge for 2 days, took the airlock off and capped it. It's sitting on the shelf with the other 5 experiments. I release the co2 from it every couple days.