Just Started My Christmas Apple-Cinnamon Wine - Dec. 8

[Heineken_Draught]

i guess the temp. depends on the yeast like for example Lalvin's D47 max temp is 20C but all the others have 30-35C max.

 

[Mike_Fox]

then why not always use a turbo yeast like in this recipe instead of a low temp slow fermenting yeast,I keep hearing that distillers yeast makes everything taste awful but all it is is just a champagne yeast like EC1118 with a blend of nutrients and vitamins.

 

[CampFireWine]

I can't emphasize enough that 15 batches and a year of research went into the making of these wine recipes. Any deviation including changing ingredients or techniques used in the making of this wine will be catastrophic or take 1 to 2 years of ageing to fix. No changes are recommended. Just about any juice flavor or sugar type can be used or even mixing with fresh fruit in the primary, but short of that, I would leave it alone.

 

[Mike_Fox]

is it ok to use honey instead of sugar like a cyzer?

 

[CampFireWine]

Thursday
I suppose I ran out of time to edit my OP. A friend and I tasted the wine to check for progress. The off flavors are dissipating and the cinnamon has calmed down a lot. There is hope yet but may need a few more days to make up for the time I lost sitting it outside.

 

[nsw8148]

I wish I lived closer to be able try this, it sounds delicious

 

[CampFireWine]

I bottled up some of the Apple-Cinnamin yesterday and took to a few parties and my friends went through 4 - 1/2 gallon bottles. I didn't hear any complaints but many liked it better on ice. I also promised out 2 - 1 gallon jugs so that leaves me with 2 gal. Just about time to start a new batch.

 

[Wyrmwood]

This is an interesting thread. It looks like this yeast is intended for use with liqueur extracts? Also, the recipe doesn't state how large it is. I'm assuming 6 or 6.5 gallons? What size is your secondary? I wonder what would happen to a mead made with this yeast. Mead (normally) takes excessively long times to ferment and age.

 

[CampFireWine]

It's a neutral yeast intended for distillation originally, but I adapted my recipe and techniques over for use with it. My secondary is 6 gallon and when I rack to it, I have about a quart of lees and liquid left in the bottom. I am not sure about mead. I think it has to undergo something before the sugar is fermented. It's almost like a double ferment from what I understand, where all of my sugars are available up front.

 

[CampFireWine]

A friend of mine just called me and said he just drank 2 glasses of my wine and can't even wipe his own butt now. I wonder if thats a good thing or not.

 

[DoubleRainbow]

You mean he cant physically wipe his own butt cause he is really buzzed or it hurts to wipe his butt, I'm confused but intrigued all at the same time.

 

[Wyrmwood]

I think I will try using this yeast in place of the normal wine yeast in my next fruit wine. I've been doing the 5 gallon recipes and they call for so much sugar, fermentation is sluggish. I suspect this might solve the problem. Thanks again for sharing.

 

[Wyrmwood]

I can't emphasize enough that 15 batches and a year of research went into the making of these wine recipes. Any deviation including changing ingredients or techniques used in the making of this wine will be catastrophic or take 1 to 2 years of ageing to fix. No changes are recommended. Just about any juice flavor or sugar type can be used or even mixing with fresh fruit in the primary, but short of that, I would leave it alone.

Well, I couldn't resist the temptation I picked up 5 gallons of apple juice at wal-mart and ordered the superyeast from Midwest... Now, I'd like to follow your recipe, but modify it for 5 gallons (all my carboys are 5 gallon) and I don't want any fruit or cinnamon. Your recipe calls for 10 lbs of cane sugar and 6 lb of brown sugar. That seems like an inordinate amount of sugar. Ed Wort's Apfelwein only calls for 2 pounds. I know you are making much stronger fare, but would something somewhere in between work? I would like it to be on the dry side. It looks like the distiller's yeast could probably convert about 18 lbs (from Leener's). I assume it would simply be dryer if I didn't use that much sugar ( and less abv ).

 

[CampFireWine]

Personally I wouldn't use a carboy for primary fermentation just because the off gases can't excape as well as in a bucket. I haven't tried a lower ABV yet but I don't see any reason why it wouldn't work.

 

[Wyrmwood]

Personally I wouldn't use a carboy for primary fermentation just because the off gases can't excape as well as in a bucket.

Yeah, I was referring to secondaries. I have a 7.9 gallon bucket for my primary.

I haven't tried a lower ABV yet but I don't see any reason why it wouldn't work.

I think since mine will be a 5 gallon batch, I should shoot for 15lbs of sugar or less to stay on the dry side. My apple juice has about 1lb/gallon or 5 lbs so 10lbs or less of cane sugar should do the trick. Thanks for sharing your recipe! I'll let you know how this one turns out.

 

[CampFireWine]

Your welcome and good luck.

Be sure to rack to secondary and airlock before the sugar runs out if your going for dry.

You may just be able to close the lid and airlock the bucket as well. I forgot about that.

 

[okwine39]

what was the starting SG?

 

[Wyrmwood]

what was the starting SG?

He didn't say, but he did say how much sugar he put in (5.5 lb for the apple juice (~1lb/gallon) + 16 lbs sugar) ~9.7kg sugar in 24L, or about 23.8% ABV potential, with a yeast that will do ~20%, so with a sweet finish.

 

[okwine39]

pitched the yeast on some of this recipe two days ago, got my fingers crossed, it smells good and the yeasts are working away

 

[CampFireWine]

@okwine39 You may want to check your SG today to see how close to racking you are.

 

[okwine39]

thanks cfw here are my numbers so far
01-27-11 SG 1.140
01-30-11 DG 1.088
02-01-11 SG 1.058
It is still very actively fermenting and seems to be progressing nicely it is starting to get some alcohol kick to it and no offensive odors or flavors

 

[CampFireWine]

Sounds good so far. Are you using a brew belt to keep it warm?

 

[okwine39]

no brew belt its doing well where it is hanging right in there around 70-73 degrees

 

[CampFireWine]

OK. It may take a day or two longer but you should be fine. Keep up the good work.

 

[CampFireWine]

thanks cfw here are my numbers so far
01-27-11 SG 1.140
01-30-11 DG 1.088
02-01-11 SG 1.058
It is still very actively fermenting and seems to be progressing nicely it is starting to get some alcohol kick to it and no offensive odors or flavors

Your on day 8 I think. Is fermentation done?

 

[okwine39]

1.038 tonight if I am calculating correctly I believe that is right around 15% ABV there is still some activity think I will wait another 24hrs and see what the gravity is. I am not stirring at this point hoping to settle some lees

 

[CampFireWine]

I would not have thought the lower temp would have drug it out that long. Did you use the Liquor Quick yeast?

 

[okwine39]

yes I did it is still 1.038 today

 

[Wyrmwood]

Camp Fire Wine
Original Gravity (65&#8304 1.13
Final Gravity (65&#8304 0.998
ABV% 17.8%

Now just need to clear and then carbon filter when I bottle. I'll post pics when I bottle.

 

[CampFireWine]

'ApfelWine' is not 'Camp Fire Wine'.