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An apple a day
Tonight I started the fermentation of a batch of apple wine. The particulars:
6 gal of Cider from the local orchard
10 lbs sugar
10 drops pectin enzyme
1 paclet Lavlin Bourgonin yeast
The sg of the apple juice straight from the orchard was 1.06. After the sugar was added it was 1.11 with an alcohol potential of 14%.
The pectin enzyme is supposed to eat the natural pectin in apple juice. Pectin is supposed to make your wine cloudy with thick geletin like strands in it.
I saved out about a pint of the cider to drink fresh, it is pretty tasty sweet as well.
A side note to the last post about elderberries:
I used almond oil and it cleaned the green waxy gunk right off all the places it was on.
Hi,
How long does this take to get ready. I'd like to have it for New Years.
It takes two weeks or so for the fermenting. Getting it to clarify and come crystal clear by New Years might be hard. That process is called fining and there are other ways to do it, but I have never tried it. I have made this recipe twice and it is pretty good. You certainly can get it done by New Years, but it might not be as good as it will become. If you have the capability to ferment it at a warmer temp it might go quidker. I have been banished to the garage because of the mess that Mrs. Hambone determines I do not adequately clean up. (She is right, she always is)
Cheers!
I haven't tried the apple wine but I heard good things about it. I'm planning to give a try. Maybe I can make it before Christmas.
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