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Simply apple

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jtrux

Well-Known Member
Joined
Oct 23, 2011
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Anyone use Simply Apple brand apple juice in an apple mead (cyser).
 
I have not, but you can use any apply juice as long as it does not have any preservatives. Vitamin C is okay though.
 
Thanks, bottle says unfiltered, pressed, not from concentrate, no preservatives or additives, pasteurized. It is cloudy though.
 
Check the ingredients, it should be something like, (Apple Juice, Absorbic Acid[Vitamin C])

Potassium Sorbate will inhibit fermentation.
 
If it is unfiltered you will need pectic enzyme.

I wouldn't go so far as to say, "need." But if you want it to be clear, then you will absolutely need pectic enzyme. Sometimes I like to keep it cloudy to make it rustic looking.
 
I've used it in Apfelwein. It tastes great but I didn't add pectic enzyme so it is still throwing sediment after two months in primary and six months in the bottle.
 
I wouldn't go so far as to say, "need." But if you want it to be clear, then you will absolutely need pectic enzyme. Sometimes I like to keep it cloudy to make it rustic looking.
Well, sure. But I'd wager that most people are aiming for clarity. Even though people who make wine know that a little haze doesn't affect wine, the uninformed think there's something wrong with it.
 
I've used Simply Apple. Works just fine & tastes great. The only complaint I have is that it's too sweet of a blend, not enough tart-ness. I'd add a little something to it, like in Graham's English Cider. That recipe works great with Simply Apple.
 
Thanks for the reply's. I think I will give it a go this weekend.
 
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