Ghetto cherry wine/apfelwein

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RevJ

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I'm new to wines (or making any kind of alcohol, for that matter) but I got bored and decided to make a gallon of hard cider that ended up being apfelwein.

I started with a gallon of pasteurized apple juice without preservatives and added 2 cups of sugar, pitched a packet of baker's yeast, and threw a balloon over the top of the bottle (the balloon had a hole in the top). I have no idea what the specific gravity was, and I have no idea what the alcohol content will be :) it's currently residing on a shelf in my room as I wait for the rest of the yeast to settle. When I first racked it, I tasted it. It's very, very dry. But it still tasted very apple-y.

That was the cider.

3 days ago, I found myself bored again and started a batch of cherry wine. I boiled 3.5 pounds of cherries in .75 gallons of water. I added 4 cups of sugar and topped it off with about 1/5 of a gallon of water. I pitched a packet of baker's yeast and topped the milk-jug-turned-fermentation-vessel with another balloon with a hole in the top. It's got a thick krausen on the top and the fermentation is starting to slow.

Here's hoping for some good wine.
 

johnniesmith

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Well... Sounds like a sound operation thus far, keep on fellow clergyman. ;-)
 
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RevJ

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I'm actually very surprised that the cider worked out so well
 
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