Novice cider/winemaker here. Looking to make a somewhat high ABV cider/wine (i.e., 10% - 12%), and not concerned about clarity or bottling, at this point.
Tried a couple of one-gallon batches over the past month or so, but not achieving the desired results.
First batch was one gallon of store-bought, pasteurized apple juice with no preservatives. In the plastic bottle it came in, I drained off enough juice to add in three cans of concentrate and one cup of sugar syrup.
Starting Brix% = 29 (SG = 1.113). Used Lalvin EC-1118 yeast, and checked to ensure it was long before the expiration date. Rehydrated approximately 1/5 the packet of yeast per the instructions on the side of the package, then added to the mix. Covered the top of bottle with a paper towel, secured with a rubber band, for a couple of days. Then plugged the top with a rubber stopper and three-piece plastic airlock filled part way with diluted Star San. After one week with a lot of fermentation activity for the first several days, in an approximate 70-degree environment, the Brix% was down to 16 (SG = 1.063).
I let it go for another week, this time with much less fermentation activity, and measured approximately the same Brix% at the end of week two.
I added in another approximately 1/2 packet of rehydrated yeast and, after one week, still had not much more fermentation activity, and about the same Brix%. At that point, I decided to just put it in the fridge and drink it. It tasted fine, and provided a slight buzz, but with an ABV of only approximately 6.5%, it wasn't exactly what I was hoping to achieve.
Suggestions?
Thanks in advance for your help. My apologies if I have done something obviously stupid.
Tried a couple of one-gallon batches over the past month or so, but not achieving the desired results.
First batch was one gallon of store-bought, pasteurized apple juice with no preservatives. In the plastic bottle it came in, I drained off enough juice to add in three cans of concentrate and one cup of sugar syrup.
Starting Brix% = 29 (SG = 1.113). Used Lalvin EC-1118 yeast, and checked to ensure it was long before the expiration date. Rehydrated approximately 1/5 the packet of yeast per the instructions on the side of the package, then added to the mix. Covered the top of bottle with a paper towel, secured with a rubber band, for a couple of days. Then plugged the top with a rubber stopper and three-piece plastic airlock filled part way with diluted Star San. After one week with a lot of fermentation activity for the first several days, in an approximate 70-degree environment, the Brix% was down to 16 (SG = 1.063).
I let it go for another week, this time with much less fermentation activity, and measured approximately the same Brix% at the end of week two.
I added in another approximately 1/2 packet of rehydrated yeast and, after one week, still had not much more fermentation activity, and about the same Brix%. At that point, I decided to just put it in the fridge and drink it. It tasted fine, and provided a slight buzz, but with an ABV of only approximately 6.5%, it wasn't exactly what I was hoping to achieve.
Suggestions?
Thanks in advance for your help. My apologies if I have done something obviously stupid.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
