Arne
Senior Member
Gettin close to that time. last year I waited til the little apples were falling. In the last month or so, this stuff has gotten to be really good. In the early tastings, i always had to add sugar to get it down. Now dry, it is starting to be an easy drinker. It still leaves a pucker factor, but not as bad as it once was. I started it last Nov. 20. Only used 10 lb crab apples frozen and thawed.
Next, 2 gal old orchard apple cranberry juice.
3/4 tsp acid blend
2 1/2 tsp tannin
5 tsp yeast nutrient
starting s.g. was 1.990
ending s.g. was 0.996
Stabalized in Nov.
Racked a couple times since then, added k-meta
First time I made this stuff I really didn't like it. Kathy did so I tried it again. Waitin til the crabapples start fallin on their own and gonna get enough to try it again. The old tree is loaded this year, so shouldn't be a problem gettin enough to make a batch. Don't know what breed the crabapples are, but they are a fairly small apple, most of them no larger than a quarter. Very tart, never thought a fella would be able to drink the stuff without backsweetenin. Gonna bottle it in the next few days, if it gets bad tart, can always give it a little sugar in the glass. Arne.
Next, 2 gal old orchard apple cranberry juice.
3/4 tsp acid blend
2 1/2 tsp tannin
5 tsp yeast nutrient
starting s.g. was 1.990
ending s.g. was 0.996
Stabalized in Nov.
Racked a couple times since then, added k-meta
First time I made this stuff I really didn't like it. Kathy did so I tried it again. Waitin til the crabapples start fallin on their own and gonna get enough to try it again. The old tree is loaded this year, so shouldn't be a problem gettin enough to make a batch. Don't know what breed the crabapples are, but they are a fairly small apple, most of them no larger than a quarter. Very tart, never thought a fella would be able to drink the stuff without backsweetenin. Gonna bottle it in the next few days, if it gets bad tart, can always give it a little sugar in the glass. Arne.