arcticsid
Arctic Contributor
- Joined
- Oct 26, 2008
- Messages
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I took the plunge and started my first ever batch using fruit instead of concentrated juice.
This recipe is based roughly on one I found on Jack Kellers site.
In the cuisinart, I liquified 32, peeled Seedless Naval Oranges and poured it into a sterilized 5 gallon bucket.
To this I added (2) 11.5 oz..containers of Welch's White grape Juice. On top of this I poured over the top, 1 gallon of boiling water and allowed it to sit for about 30 mins.
I dissolved 6# of sugar in 1 1/2 gallons ov warm water and added this to the must.
A added 1 TBLS of yeast energizer and 1 tsp of Sodium-meta that I dissolved in a bout a cup of water.
I then realized I had 3 cups of frozen low-bush cranberries in the freezer from last summer. I gave them the cuisinart treatment and stirred it all together pretty aggressively and allowed it to sit for about 12 hours.
Starting SG, 1.090 @ 80 degrees.
I just pitched 1 sachet of Red Star Premier Cuvee that I rehydrated according to the package instructions.
Time will now tell. I thought it was a little "pulpy", but the original recipe didn't indicate that would be a problem and suggested straining it through a cheesecloth on the way to the secondary and then of course squeezing that to remove as much juice as possible.
So, thats what I did. Any input or critique would be appreciated.
As Always, Thank You
Troy
This recipe is based roughly on one I found on Jack Kellers site.
In the cuisinart, I liquified 32, peeled Seedless Naval Oranges and poured it into a sterilized 5 gallon bucket.
To this I added (2) 11.5 oz..containers of Welch's White grape Juice. On top of this I poured over the top, 1 gallon of boiling water and allowed it to sit for about 30 mins.
I dissolved 6# of sugar in 1 1/2 gallons ov warm water and added this to the must.
A added 1 TBLS of yeast energizer and 1 tsp of Sodium-meta that I dissolved in a bout a cup of water.
I then realized I had 3 cups of frozen low-bush cranberries in the freezer from last summer. I gave them the cuisinart treatment and stirred it all together pretty aggressively and allowed it to sit for about 12 hours.
Starting SG, 1.090 @ 80 degrees.
I just pitched 1 sachet of Red Star Premier Cuvee that I rehydrated according to the package instructions.
Time will now tell. I thought it was a little "pulpy", but the original recipe didn't indicate that would be a problem and suggested straining it through a cheesecloth on the way to the secondary and then of course squeezing that to remove as much juice as possible.
So, thats what I did. Any input or critique would be appreciated.
As Always, Thank You
Troy