wine kit vs. apple cider

[earl]

Just an observation:


This apple cider is bubbling away like gangbusters. The kits seem to bubble for a day or 2 then fizzle out a bit. The cider has a thick layer of bubbles on top, been like that since Saturday, and is making a whole lot of noise. It sounds like I have those little "Rice Crispy" dudes trapped in their...snap...crackel...pop.


I plan making a chocolate flavored wine one of these days...all I need is a couple of UmpaLoompa's....I'll check on E-bay.


earl

 

[PolishWineP]

Oh Earl! I'm going to call Willy Wonka on you!

 

[Funky Fish]

The cider has a thick layer of bubbles on top, been like that since Saturday, and is making a whole lot of noise.

When I've made apple wine, I know it has always had a thick layer of foam on top during the peak of fermentation. It sounds like it is going along just fine!

 

[grapeman]

Apple cider really works a lot and does form a lot of foam, more or less depending on the yeast used-either high foaming or low foaming turn out fine. Wait until you rack it to the secondary to see a nice full carboy full of ...... well..... errrrr ..... for lack of a better expression... bucket full of puss!

. Also you might want to wait a good long time to try a sample since it takes a good year to age- usually more.


Good Luck!

 

[earl]

"Bucket full of puss!"


I just found my new wine label.

Thanks


earl

 

[PolishWineP]

Eewweee!

Maybe that will keep visitors from wanting to try it!

 

[earl]

Today I racked from Primary to the secondary. The SG was 1.000 at 64 degrees. I took a taste and it was suprisingly good. Not in a "Well it has potential" good, but in a "Give me another drink!" good.


I am going to start another batch on Saturday and this time not put in quite so much sugar. Maybe only a pound for 3 gallons, not 2 lbs.


So here is a question: I have not used any Kmeta at all in the must or when I racked it to the secondary. I talked to a guy at a local brew shop and he said it wouldn't need any if I did not keep it for more than 6 months...do you agree?? I know the Kmeta is used to kill natural yeast when put in the must but if I am using Apple juice from the store isn't that pasturized, and wouldn't that kill the bacteria and any wild yeast in the juice? The stuff I purchased is a Kroger brand and it did not have any Kmeta or perservatives in it.


earl

 

[Waldo]

I would go ahead and add it earl. It will help protect your wine and no need taking any chances. It will have no effect on the taste of your wine.

 

[earl]

Well I bottled the Hard Apple Cider this morning. It tasted GREAT right out of the Carboy. I primed the bottles with a mixture of frozen concentrated apple juice and sugar. Of course I melted the juice and sugar together. I have a feeling I added too much sugar and will have regrigerate tha bottles after a week to stop the carbonation.


Waldo...I decided not to add any kmeta because I only had it in the Secondary for 4 days. I sparkled the whole batch and no Kmeta should be necessary for that. I am going to pop one open on Wednesday and see how it is "aging."

earl