Grandma's liquid apple pie

[tx-brewer]

Racked to secondary after about 2 and a half weeks.

Gravity 1.001

Taste: decent at best, but tasted like it has great potential after aging and backsweetening.

 

[Kiggru]

Well this was a "It's saturday and I'm bored, lets see what HBT recipes I can find for the fermantables that I have" cupboard search. Lo and behold, I had what was needed for a 2gal batch of this. After the wife checked my math and gave the "its 10pm and you wanna brew?" talk, I was off. Heres what I got.

Grandma's Apple Pie Mead, 2gal
1gal apple joice (motts)
1gal apple cider
2 or so pounds wildflower honey
6.4oz brown sugar
6.4oz corn sugar
11.2grams nutmeg
2 sticks, cinnamon


OG 1.093 (6APR)
SG 1.020 (14APR)
I'll be taking FG when I get home

flavors are still quite hot, but its very tastey!

 

[jak1010]

Went to Fairway Market to buy a gallon of organic cider (sold in a glass carboy) for $9. I've got everything except for the corn sugar. I wonder if regular white sugar will be OK? Guess I'll find out.

 

[DrPiglet]

I do believe I'll be making this. Although the technical term for this (absolutely tastey) beverage would be a cyser, not a mead. Either way, this will be bubbling away in my primary by sunday. Cheers!

 

[huesmann]

It's still a mead.

 

[meadmaker101]

I just started this recipe and wow it makes my basement smell extremely good. I was ready to take a sip of it thats how good it is. Its been about one week. Once im able to post photos from my phone Ill post the finished product.

 

[johngottshall]

Bottled mine on Saturday taste is awesome

 

[grhsgomer]

sounds really good how aggressive was your fermintation?

 

[johngottshall]

It was'nt aggressive at all basically the same as any other mead I would stay the same as the recipe calls for on the spices

 

[CooperBrew]

Since I had all the ingredients on hand, except the yeast which I had to pick up, I decided to give this a go, sounds tasty. I did a 1 gallon batch. I'm going to have to see how the fermentation goes though. I'm not real sure of the yeast (Lalvin EC 1118) that I got from my local shop (mediocre place at best), I'll have to keep an eye on it the next few days. The LBS doesn't store their yeast in a climate controlled environment, just in a cardboard box on the counter which is why I made that statement.

Also, how much yeast nutrient and pectin are folks adding to this? I haven't added either yet. I have the nutrient but will have to pick up some pectic enzyme.

 

[johngottshall]

I used 1/2 tsp pectic enzyme and 1 tsp yeast nutrient

 

[johngottshall]

Opps I also made 1 gallon and I used ec1118 no mishaps came close but was ok

 

[gt_andy]

What's the estamated abv?

 

[tx-brewer]

12-13%

 

[CooperBrew]

I used 1/2 tsp pectic enzyme and 1 tsp yeast nutrient

Is it too late to add the pectic enzyme? I'm unfamiliar with it and didn't realize it was supposed to go in before the yeast addition....according to what I've read after a quick google search.

 

[johngottshall]

I'm unsure if it is too late you can do a search here and check

 

[meadmaker101]

I was in the same situation. I decided to put them in. I used petict enzyme, yest energizer, and a campden tablet it actually work. It cleared up a little bit. After 2 weeks with the stuff in it I split my gallon into 2 one gallon carboys then top them off with more apple cider now I don't know if that was a good idea but they are still fermenting and even have a lot better aroma. Be I put the chems in to help it out. It was basicly all alcohol "which is not a bad thing" but want more flavor. There was barely any sent of cider or anything like that. But so far its working great.

 

[johngottshall]

If I have any problems with clearing I use superkleer its 2 parts meant for 5 or 6 gallonsi use eye dropper 1 from small pack hour later 3 drppers full from larger side within 24 hours crystal clear

 

[tripster69]

brand new to all this.... how much yeast do you add?

 

[johngottshall]

I add the pack. Not sure how to use smaller amounts

 

[tx-brewer]

While pack is fine for 5 gallons or less

 

[brewmaster12]

Just one gallon in the freezer to do some freeze concentrating and I'vegot 2.5 gallons about 2 weeks into fermentation. Smells delicious and the little sample I took of the 1 gallon was awesome.

 

[jak1010]

Just one gallon in the freezer to do some freeze concentrating and I'vegot 2.5 gallons about 2 weeks into fermentation. Smells delicious and the little sample I took of the 1 gallon was awesome.

Which recipe did you use? I see several on this thread.

 

[brewmaster12]

Which recipe did you use? I see several on this thread.

I went with the original and just scaled down accordingly.

 

[meadmaker101]

I dont know anyone else had this problem my cider wont stop fermenting. I put the sorbate acid to kill the yest in a 1 gallon batch it worked but when I tried to clear it up by using quick liquor super-kleer k.c after letting it sit for about an 1.5 hours it started fermenting again. I do have a video of it but my phone let me upload it for some reaso. But does anyone have an idea to kill off the fermentation. I put in my fridge which it seems like it stopped or did it just suspend it till it getts warmer.

 

[meadmaker101]

I took a screen shot of it. In the clip the clump to the right started to rise then the sediment on the bottom start to bubble up then fall back down. Its very strange that it would start back up if it has chemicals to kill it.

 

[d10coalpusher]

Potassium sorbate doesn't kill the yeast, it just acts as a birth control basically. The yeast are still there and yes the cold will make the yeast go dormant. If set out on the counter it will start to ferment again when it warms up. Did you add the required amount of PS? Could be some CO2 just trapped in the lees causing them to rise a little. Maybe try racking it again fit an airlock on it and watch it for a few days

 

[mpride1911]

I dont know anyone else had this problem my cider wont stop fermenting. I put the sorbate acid to kill the yest in a 1 gallon batch it worked but when I tried to clear it up by using quick liquor super-kleer k.c after letting it sit for about an 1.5 hours it started fermenting again. I do have a video of it but my phone let me upload it for some reaso. But does anyone have an idea to kill off the fermentation. I put in my fridge which it seems like it stopped or did it just suspend it till it getts warmer.

I added potassium sorbate, a campden tablet and pectic enzyme. It still pops the corks off the whiskey bottles I have it in. Your best bet is to pasteurize it.

 

[meadmaker101]

I added potassium sorbate, a campden tablet and pectic enzyme. It still pops the corks off the whiskey bottles I have it in. Your best bet is to pasteurize it.

How would you do that

 

[n240sxguy]

Does the cider/juice have to be unpasteurized? I made a cider once, and was told you had to make sure the juice wasn't pasteurized or treated with anything that would kill the yeast. Is that why you add the yeast nutrient?