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On bottling day, pour the remaining 1 gallon of apple cider (the extra gallon you didn't ferment) into a sanitized bucked and then transfer the 4 gallons of fermented cider into the same bucket to get it nice and mixed up. The 1 gallon of apple cider is acting as both your carbonation sugar and your backsweetener. 9.
Open bottles 3 and 4 of apple juice. Pour half of each bottle into carboy. Add 1 pound dextrose per bottle to the remaining amount of apple juice in bottles 3 and 4. Shake bottles to mix sugar and apple juice. Pour bottles 3 and 4 into carboy. Pour bottles 4, 5, and 6 of apple juice into carboy.
Recently I switched to an ale yeast on the advice of the guy in the brewing store. They were brewing a 6 gallon pail of apple cider when I went. They used the local store brand of apple juice, a whole small bag of oak cubes, and the ale yeast he sold me. No sugar added. He said it takes about a week to ferment.
Perfect on a hot day. Ingredients: -5 gallons of Motts applejuice. -1 packet of Nottingham Ale yeast. -1 to 2 pounds of white sugar. -1 gallon of Ocean Spray Cranberry juice. -Campden tablets and k sorbate. While re-dydrating your yeast, mix your apple juice and sugar in the primary, dissolving all the sugar. Pitch your yeast.
1 pound molasses (dissolved in juice) 3-4oz black tea leaves (steaped in juice) Bring to temp, let stand at temp for 20 min to kill off unwanted bactiera. Tansfer to carboy and set out side in snow to cool. after cool take OG reading, then pinch in packet of LV-118 yeast and cover and set inside to ferment.
Ken Schramm (the doyen of mead making) has a recipe for cyser that uses raisins and dates (1/2 lb of each in five gallons ) and D-47 yeast. His recipe calls for 4 gallons of apple juice and enough water with the 8lbs of honey to bring the total volume to 5 gallons. Schramm also includes 1 lb of brown sugar in his 5 gallons.
2 pounds of Dextros (corn Sugar) 1 packet Dry Montrachet Wine yeast. 1. Sanitize your carboy (I love my Better bottles) and big funnel. 2. Pour half of one gallon of juice in the Carboy. Then add 1 pound of Dextrose to the half empty bottle of juice. Put the cap on and shake it up to dissolve the sugar. 3.
Of the three types of yeast I used recently on the same apple cider from a local Brant's Apple Orchard, a gallon or more for each type of yeast: Safale S-04: Cloudy, end resulting taste was very yeasty, hints of cider. Nottingham Ale: Cloudy, end result was something like a warm club beer...
top up with unpasturized apple cider if more volume is needed; check the pH - GOAL pH: 3.9-4.0; to lower pH add malic acid; to raise pH add precipitated chalk; pitch with yeast into carboy; after about a week, rack into second carboy; bottle after 24 hrs if no activity, otherwise rack into carboy again; age at least 3 months
2. I heated the blueberries and honey in a sauce-pan at 150F, added brown sugar into that mixture so it would be easily soluble in the cider. 3. I dumped all the cider into a sanitized carboy, added the strained blueberry/honey/sugar mixture into the cider and added the remaining ingredients. 4. Pitched yeast and aerated.