Brewski221
Active Member
- Joined
- Jan 8, 2014
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I tried this in the cider forum and only had one view all day with zero responses so I'm trying here....
So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack of red star wine yeast to start a peach wine I was making and could only find a pack of 05 ale yeast. Uh oh .... So essentially I have a gallon of surprisingly good tasting bum wine. Now I went ahead and mixed my priming solution which I calculated down from 5 gallons and bottled anyway. Will this still carbonate? And if so how long are we talking till it does . Thanks
So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack of red star wine yeast to start a peach wine I was making and could only find a pack of 05 ale yeast. Uh oh .... So essentially I have a gallon of surprisingly good tasting bum wine. Now I went ahead and mixed my priming solution which I calculated down from 5 gallons and bottled anyway. Will this still carbonate? And if so how long are we talking till it does . Thanks