Well this is my first attempt at a non-kit wine. I've made a cider and it is pretty good so here goes:
4 Gallons of Motts apple juice and 2 qts of Walmart apple juice
2 cans of frozen apple concentrate and 2 cans of Apple/Raspberry concentrate, and of course some chemicals.
Of course some Hard Apple cider I made about a month ago. Man that is goooooooooooooooood!!!!!
Here is the ingredient log, printed off of George's web-site.
Some empty containers.
And of course the yeasty-beasties eatin' apple and FARTIN "ALCYHOL"
Here is the recipe, What do you all think.
4.75 Galls of Apple juice
2 - 12oz. cans of Apple/Raspberry juice concentrate
2 - 12oz cans of Apple juice concentrate
1/2 tsp of K-meta
2 tsp of Acid Blend. I did a bit less then the instructions called for, thinking that the Raspberry would add some acid to it.
3 1/2 tsp. yeast nutrient
1 1/4 tsp wine tannin
1 1/2 tsp pectic enzyme
2 lbs sugar in solution.
Mixed it all up in a CLEAN AND SANITIZED primary then pitched the yeast. I did not wait the 24 hrs because I don't have the patience yet.
Initial SG was 1.062 at 66 degrees. That looks around 10 percent abv.
What do you think about the Raspberry? I do not have an acid test kit, hopefully that will come later.
earlEdited by: earl
4 Gallons of Motts apple juice and 2 qts of Walmart apple juice
2 cans of frozen apple concentrate and 2 cans of Apple/Raspberry concentrate, and of course some chemicals.
Of course some Hard Apple cider I made about a month ago. Man that is goooooooooooooooood!!!!!
Here is the ingredient log, printed off of George's web-site.
Some empty containers.
And of course the yeasty-beasties eatin' apple and FARTIN "ALCYHOL"
Here is the recipe, What do you all think.
4.75 Galls of Apple juice
2 - 12oz. cans of Apple/Raspberry juice concentrate
2 - 12oz cans of Apple juice concentrate
1/2 tsp of K-meta
2 tsp of Acid Blend. I did a bit less then the instructions called for, thinking that the Raspberry would add some acid to it.
3 1/2 tsp. yeast nutrient
1 1/4 tsp wine tannin
1 1/2 tsp pectic enzyme
2 lbs sugar in solution.
Mixed it all up in a CLEAN AND SANITIZED primary then pitched the yeast. I did not wait the 24 hrs because I don't have the patience yet.
Initial SG was 1.062 at 66 degrees. That looks around 10 percent abv.
What do you think about the Raspberry? I do not have an acid test kit, hopefully that will come later.
earlEdited by: earl