i was thinking about doing it in a smaller 3 gallon carboy. same steps ? how much space to leave at the top ?
Some variation also comes from the juice...different juices and yeasts, there are bound to be differences in what the ferment looks like
i was thinking about doing it in a smaller 3 gallon carboy. same steps ? how much space to leave at the top ?
I followed the original recipe without any changes. From Tree Top brand apple juice, to corn sugar to the yeast. Edwort states no krausen, so that concerned me a bit.
Well Folks, This is what I did. I got into making mead because I can't find it anywhere and it simply gels with me. In the process I though I would make some cider as it was near the end of August and I knew that one of the local farms would be pressing soon. We picked up 4 primary tubs and dropped them off at Trax farms in SW PA. They call and said that our order was done within a week. I didn't do anything special to is. It was fresh, smelled wonderfully sweet, except add some yeast D47 I think, a couple of packages each tub. I mixed in 5 pounds of brown sugar in one tub and air locked it and left it alone. September 1. Labor Day in the US, I think. Yesterday, December 24 I racked it. I sampled each one of the four primaries with a 16 ounce sample. MAN. this stuff is extremely dry, almost neutral in the flavor, perhaps a bit on the really strong side. I was rocked. I mean fellin no pain, I did not gravity it at all but in my experience it has to be above 12% which would make it more of a wine than a hard cider. I was looking for something like the Strongbow that I had in Portsmouth GB at the Sailors Club in 1985, this is as strong as it if not stronger but it is not sweet at all. I just quaffed two glasses and I find it difficult to type.... So. Questions are. How close was this to becoming vinegar? What can I do to increase the sweet apple flavor. I don't mind strong as it obtains the desired effect alcoholic beverages. Oh, Merry Christmas.
I just found two yeast packets in my fridge. One is BB 12/14 and the other is BB 12/15. I don't remember when I bought them but they have always been in my fridge. Should I use just the BB 12/15 one?
I've got a small (1 gal) batch I started over 3 months ago (October 5) still in the jug I femented in. I'm planning to bottle it sometime in the next week. Will it need new yeast to bottle condition properly? Or will fresh yeast make it carb & condition faster? I started with the full packet of Montrachet in just 1 gallon, fwiw
Has anyone primed with brown sugar? what is a good amount for 5 gallon batch. Also thinking about throwing some cinnamon in as well.
I couldnt agree more with the love of apple wine! I love it!
I like using grape juice with apple juice. I think the two create a synergy which is better than either a grape juice wine or an apple juice wine alone.
Here is a 5 Gallon Versatile Recipe which I always stick to when making wine, which I thought fit into this I Love Apple Wine Thread!:
Note - Grape Juice - Use red, white or both!
5L Grape, 10L Apple & 3Kg Sugar OR
7.5L Grape, 7.5L Apple & 2.8Kg Sugar OR
10L Grape, 5L Apple & 2.5Kg Sugar
For tropical Notes:
Add 1L of Pineapple Juice OR replace 3L of the apple / grape juice with 3L Rubicon Passion Fruit / Lychee Juice.
For Further Complexity - Add late:
10 Bananas / 1Kg Gooseberries / Currants / Raspberries / Forest Fruits / Cherries / Blueberries / 8 X 410g Tins Fruit: Strawberries / Peaches / Apricots / Pears.
Honey - Replace 1Kg sugar with 1.25Kg clear honey for honey flavour
It'll have this symbol,
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Here's some of the other codes....and some info.
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1. PET or PETE Light gauge containers such as store bought pop bottles should be a one time use only. Heavier gauge containers show no evidence of leaching chemicals.
2. HDPE not known to leach unwanted chemicals.
3. PVC or V Bad Strong evidence to show the leaching of DEHA, a known human carcinogen.
4. LDPE not known to leach unwanted chemicals although not as widely recycled as #1 or #2.
5. PP not known to leach unwanted chemicals although not as widely recycled as #1 or #2.
6. PS - suspected to possibly leach harmful carcinogens
7. Assorted but usually polycarbonate Bad may contain leaching BPA.
Basically though 1 is the best 2 is ok....the other ones besides leaching problems are also the most succesible to oxygen permeability.
I couldnt agree more with the love of apple wine! I love it!
I like using grape juice with apple juice. I think the two create a synergy which is better than either a grape juice wine or an apple juice wine alone.
Here is a 22.5L (Carboy) Versatile Recipe which I always stick to when making wine, which I thought fit into this I Love Apple Wine Thread!:
Note - Grape Juice - Use red, white or both!
5L Grape, 10L Apple & 3Kg Sugar OR
7.5L Grape, 7.5L Apple & 2.8Kg Sugar OR
10L Grape, 5L Apple & 2.5Kg Sugar
For tropical Notes:
Add 1L of Pineapple Juice OR replace 3L of the apple / grape juice with 3L Rubicon Passion Fruit / Lychee Juice.
For Further Complexity - Add late:
10 Bananas / 1Kg Gooseberries / Currants / Raspberries / Forest Fruits / Cherries / Blueberries / 8 X 410g Tins Fruit: Strawberries / Peaches / Apricots / Pears.
Honey - Replace 1Kg sugar with 1.25Kg clear honey for honey flavour
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