Grandma's liquid apple pie

[mpride1911]

I don't have the address handy but there's a thread here about pasteurization. Its simple, I don't want to explain it from memory and get it wrong though.


Cider is unpasteurized typically and juice it. Its not a chemical process but heat so there shouldn't be anything present that will harm your yeast.

 

[n240sxguy]

I was meaning the actual preservatives like potassium benzoate or potassium sorbate, not pasteurized like I mentioned. I would assume you have to use preservative free cider, but I hadn't seen that mentioned.

 

[tx-brewer]

I was meaning the actual preservatives like potassium benzoate or potassium sorbate, not pasteurized like I mentioned. I would assume you have to use preservative free cider, but I hadn't seen that mentioned.

Yes, it should be preservative free.

 

[mpride1911]

I don't know about that. I haven't had any issues with juice and I know a lot of people use it. Even after I added the sorbate there was still activity and I had to pasteurize it. I haven't used any nutrients or boosters for the yeast.

 

[saramc]

I was meaning the actual preservatives like potassium benzoate or potassium sorbate, not pasteurized like I mentioned. I would assume you have to use preservative free cider, but I hadn't seen that mentioned.

Ideally you want your product to be as natural and preservative free as possible but you can ferment even if it has sulphite on board, and sorbate typically causes no issue--but this is because you usually add more sugar, nutrient and a yeast starter, etc. The sulphite/sorbate is in the store product to prevent a spontaneous ferment. Now avoid products containing benzoate like the plague.

 

[n240sxguy]

Gotcha. I would want it to be natural anyway, I just didn't know you could even ferment the ones with preservatives.

 

[Phalanx]

Hey guys, I just set up one of these with some minor changes.

What I did:

5 L turbid apple juice
2 ground apples
750 g orangeblossom honey
250 g brown sugar
8 g nutmeg
5 g piment
4 cinnamon sticks
2 vanilla beans
1/2 Tsp. vitamin C
2.5 g DAP
2 mL pectic enzyme
2 g rehydrated dry wine yeast

ended up at almost 6.5 L with 23.4 %Brix -> OG = 1090

The only problem is, after trying the must, I am craving apple pie pretty bad now…
Thx for this awesome recipe!

 

[sethb85]

I just started this with a few small adjustments, unfortunately my local HB store didn't have the yeast I wanted and I ended up going with Lalvin 1122.

I ended up with that yeast due to the fact I am leaving home for awhile and in between my friend randomly crashing at my place to water my plants and get my mail the thermostat will be bumped up to 80F. He will also be topping off my air locks to make sure nothing funny happens while I am gone.

I sure hope it will be okay leaving it sit in primary for 1 1/2-2 months.

I used 5lbs of clover honey
1lb of brown sugar
16oz bottle of dark corn syrup
1tsp nutrient
1oz of nutmeg
3 cinnamin sticks
lalvin 1122 yeast
topped with HEB preservative free apple juice in my 5gal carboy

 

[jak1010]

Set up a gallon of this. Used 1 galon of organic juice that came in it's own glass carboy. I removed 4 cups of juice, added 1 cup brown sugar, 1 cup powdered sugar, 1lb clover honey, 1 clove, 1 cin stick, yeast nutrient, yeast energizer and 1tsp ec-1118. This thing is fermenting strong and smells great.

 

[jak1010]

 

[DrPiglet]

I did a 1.5 gallons of this. The only changes I made were using granulated table sugar instead of corn sugar and only 1 cinnamon stick. I had an OG of 1.100, used safale us-05, and after 3 weeks it stabilized at 1.027. Really sweet right now, but hopefully it will mellow and blend a bit while bulk aging before bottling. Otherwise the taste is INCREDIBLE.

 

[jak1010]

Set up a gallon of this. Used 1 galon of organic juice that came in it's own glass carboy. I removed 4 cups of juice, added 1 cup brown sugar, 1 cup powdered sugar, 1lb clover honey, 1 clove, 1 cin stick, yeast nutrient, yeast energizer and 1tsp ec-1118. This thing is fermenting strong and smells great.

Racked tonight and took a small sample. I think the ec-1118 was just too aggressive. I don't taste honey, cinnamon or clove. In fact, it hardly even tastes like apple juice. I may stabilize and backsweeten with a mixture of apple juice concentrate and honey and just let it bulk age to see if the flavors change.

 

[Lungus]

I did a batch of this as well with EC-1118 and I'm hoping time will mellow it out. It is as you describe but I'm sure it will mellow out and the other flavours will come up as it ages. I'll give it a try around the 6 month mark and see what's up.

 

[jak1010]

I just ordered some 71b and d47. When they arrive, I'm going to make another one gallon batch.

 

[ColeVet67]

Racked tonight and took a small sample. I think the ec-1118 was just too aggressive. I don't taste honey, cinnamon or clove. In fact, it hardly even tastes like apple juice. I may stabilize and backsweeten with a mixture of apple juice concentrate and honey and just let it bulk age to see if the flavors change.

i made something similar to this. Its way to young to really taste like anything give it time..

 

[jak1010]

Good deal...I'm going to stabalize, add some concentrate, bottle and let it sit till mid November.

 

[mpride1911]

I made a batch in March and just recently transferred to wine bottles and pasteurized. A few months ago, I was disappointed because I didn't taste vibrant spices like was I was expecting and like the apple pie my friend makes with liquor instead. But after it sat a little while more and I let it mature a little more, I'm happy with it. It's still not vibrant but it's a really good and very wine like. I'm comfortable sharing the bottles with friends now, knowing that it will be something that they enjoy. Plus being about 14% is a plus also.
https://www.facebook.com/media/set/?set=a.157038324461205.1073741828.145906592241045&type=3

 

[Lungus]

That gives me a lot of hope because I made some in June and I tasted it a week ago and it was still quite harsh.

 

[mpride1911]

This is a style that should age for several months. I made it in march and then transferred it back to the original juice bottles in June, then let them sit until this last week. There was a big change in the time.

 

[johngottshall]

I started my batch in April opened a bottle last night this stuff is awesome starting another batch of this real soon maybe tomorrow.

 

[Stovetop535]

I made a batch of this on 8/14/13. Og was 1.092, fg is .995 and I used 10 grams of D47 for yeast. I racked from the primary on 10/2/13.

I have seen anywhere from 6 weeks of aging to 7 months mentioned in the thread. Right now mine is not drinkable. Hot alcohol flavor as well as the spice from the cinnamon and nutmeg. Not saying I think it is a bad recipe, I just think it is going to need a lot longer than I thought it would. At 12.73 %abv, I think this is going to be another mead I have to forget about for the next 8 months.

Are a lot of you guys really bottling and drinking this after 8 weeks?

 

[johngottshall]

My batch was the same way I thought it was to spicy. 5 months later it is delicious.

 

[CooperBrew]

Made a batch of this back on 6-28-13. I finally bottled it over the weekend. It is still really "hot" but I plan to let is sit for a while in the storage closet. The flavor and aroma were very nice on the sample I tasted though.

 

[NivekD]

Put together a batch yesterday...looks more like beer than mead.

 

[Dixon9717]

Any bacteria issues without a boil?

 

[Pontiac_Guy]

Mine has been fermenting for two weeks now. My goal is to have it ready by the dreaded snowfall in February. My OG was 1.086, but I only used 2kg of honey.

 

[jhoneycutt]

I'm not saying these beverages aren't delicious but where I come from this is only remotely a liquid apple pie. In fact you don't ferment it at all. The recipe I've been told about basically is a gallon of apple juice a gallon of apple cider and cinnamon sticks to taste. Boil together till the cinnamon sticks just begin to unroll then cool. Add in GOOD moonshine to taste and bottle(mason jars). a similar more legal recipe I found online subbed everclear for the moonshine but when I tried it it had a hint of rubbing alcohol taste and smell.

 

[DrPiglet]

I made a gallon batch of this that I bottled about 3 months ago. I opened a bottle on thanksgiving to see how it was developing and it was fantastic! A little sweet, but that is because I used Safale S-04 and it quit on me with a final gravity of 1.030. So like I said it is sweet, but a dash of cool water brings it right down to where it needs to be. The remaining bottles are being mailed out as Christmas gifts. I just started a five gallon batch this weekend with the recommended champaign yeast and I hope to finish it up medium-dry. This is one of my favorite recipes.

 

[Longshot]

Have a 5gal batch of this going now. 2weeks in, just transferred to secondary. Thinking about the finish. Did anyone try this carbonated. And did anyone freeze concentrate this to make a spiced apple jack?


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[CanadianBacon]

I just did something like this but used the Wallmart spiced apple cider. Came out amazing, I was expecting over powering spice flavors but nope. I did add 4/20 litters normal apple juice tho. Here is a pic of the stuff i used...