iijakii
Well-Known Member
Store has some 1gal apple juice jugs that are PETE so I'm gonna stop by and grab one or two to try this out (Leave them in there, I have too few carboys )
Do you sanitize the apple juice bottles before you pour them in? I am making my first batch in my Mr. Beer, and of course, the plastic ring from the apple juice fell right in. I pulled it out (my hands were sanitized), but now I'm worried about infection...
Made 5 gallons last week. Only had one lb of corn sugar so the alcohol will be a little less but thats fine by me. Can anyone guess where the abv should fall? I didn't do any measurements since I just broke my hydrometer.
Would fermenting this in a 5 gallon sparkletts bottle work or do you think since it sits in there for so long it could turn out kinda funky?
FYI: u can put 5 gallons in a 5 gallon carboy. There is no krausen and no fear of blowoff.
Any specific fermenting temp for this? Or just basically let it sit and do it's thing.
Well, apple juice all by itself should be around 1.04-1.045 and 1 lb dextrose is about 43 points/gal, so about 9 points in 5 gal. I estimate a starting gravity around 1.049-1.055.
With 2 lb dextrose or 1 lb Dex + 1 lb sugar, mine usually starts at about 1.062-1.064 and goes to about 0.998 for ~8.5% ABV
With 1 lb Dextros and OG of 1.055 to FG of 0.998 would be around 7.5% ABV give or take.
The latter one, yeah. Very first post on this thread says "Ferment at room temperature." So that's 22*C, or 71-72*F. That's usually where I keep it at, maybe a bit lower in the winter, and it turns out great.
I used my refractometer on Mott's and Jerkin's Apple juice... It was about 1.073!!! Both of them! Maybe a refractometer measures differently? Didn't measure with sugar because it was above the max measurement...
making 10 g...
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