Second Batch

[Giant81]

We'll see what we get

I got a gallon of fresh pressed from a friend. His family use a juicer from the apples in his yard.

I pasteurized it on the stove top (slowly heated to 175+, not allowed to boil, let sit at that temp for 30min or so.

I added 4 cups of white granulated sugar to the juice.

Original Gravity before sugar was 1.051, after sugar 1.110

I let it cool to about 130 or so, then poured it into my carboy, letting it cool to room temp overnight, I'll pitch my yeast in the morning (71b) and tuck it away, we'll see what we get.

I'm hoping for a sweet apple cider with a high alcohol content, I figure with the 71b yeasties dying off at a lower ABV, it should come out pretty good.

we'll see, time will tell.

 

[Yooper]

We'll see what we get

I got a gallon of fresh pressed from a friend. His family use a juicer from the apples in his yard.

I pasteurized it on the stove top (slowly heated to 175+, not allowed to boil, let sit at that temp for 30min or so.

I added 4 cups of white granulated sugar to the juice.

Original Gravity before sugar was 1.051, after sugar 1.110

I let it cool to about 130 or so, then poured it into my carboy, letting it cool to room temp overnight, I'll pitch my yeast in the morning (71b) and tuck it away, we'll see what we get.

I'm hoping for a sweet apple cider with a high alcohol content, I figure with the 71b yeasties dying off at a lower ABV, it should come out pretty good.

we'll see, time will tell.

I would be willing to be you'll end up with a dry apple wine. Having 50% of the fermentables come from sugar means a very wine-like finish and texture. That yeast strain can easily push 14%, so I think you'll have a 14% dry apple wine.