bilbo-in-maine
Senior Member
- Joined
- Sep 24, 2005
- Messages
- 611
- Reaction score
- 2
It is orchard picking time in Maine. On Saturday my wife, Sam and I
picked 90 pounds of tart apples with a few sweeter Baldwins mixed in and
started some hard cider and two batches of wine, straight apple and
apple-pear-kiwi (things needed using in the fruit bowl.)
On Sunday it took maybe an hour to crank out 3 gallons of cider with the
press for the hard cider. Sam used a recipe he has from a book on ale and
beer brewing, and used honey as the sweetener. After 24 hours we'll pitch
a champagne yeast in. At some point, when the SG is right, it gets racked
to a 3 gallon carboy to continue fermentation for several months.
The two wines each have solid mashed fruit in straining bags sitting in
the must. Sugar, pectic enzyme, yeast nutrient, a little tannin and acid
blend with a Campden tablet were all added. Each is to sit 24 hours
before pitching the yeast. Each batch should yield a gallon.
Starting SG's were around 1.084 and the wines should be racked to glass
at around 1.02 if I remember right. I'd like to hear from anyone as to how
to handle the fruit in the bag. Should it simply drip overnight, or should it
be vigorously 'squoze? Also, what is a recommended SG to finish at? My
sense is that the wine might benefit from a little sweetness. Anyone's
advice on this would be welcome.
picked 90 pounds of tart apples with a few sweeter Baldwins mixed in and
started some hard cider and two batches of wine, straight apple and
apple-pear-kiwi (things needed using in the fruit bowl.)
On Sunday it took maybe an hour to crank out 3 gallons of cider with the
press for the hard cider. Sam used a recipe he has from a book on ale and
beer brewing, and used honey as the sweetener. After 24 hours we'll pitch
a champagne yeast in. At some point, when the SG is right, it gets racked
to a 3 gallon carboy to continue fermentation for several months.
The two wines each have solid mashed fruit in straining bags sitting in
the must. Sugar, pectic enzyme, yeast nutrient, a little tannin and acid
blend with a Campden tablet were all added. Each is to sit 24 hours
before pitching the yeast. Each batch should yield a gallon.
Starting SG's were around 1.084 and the wines should be racked to glass
at around 1.02 if I remember right. I'd like to hear from anyone as to how
to handle the fruit in the bag. Should it simply drip overnight, or should it
be vigorously 'squoze? Also, what is a recommended SG to finish at? My
sense is that the wine might benefit from a little sweetness. Anyone's
advice on this would be welcome.