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,
Here's some of the other codes....and some info.
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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