So a quick question before I go and make this bad boy:
You say ferment @ room temp. I'm in Hawaii will mid/high 70's be an issue? Also the temp can fluctuate day to night by almost 10 degrees in my part of the island. Will this be an issue?
I really wanna put this into my spare carboy and sit on it for a while.
I wouldn't add any sugar of any kind if I was you then. This stuff generally finishes pretty close to 1.0. Most commercial juice is between 1.030, or more commonly 1.050. That means at 1.0 for your FG your ABV would be between 4-6.7% depending our your actual OG-FG numbers.1. Can I use a program like Beersmith to Scale down the recipe? --> say for making in a 3 gallon Better Bottle.
2. If I scale down the dextrose how badly will that affect the ABV? SWMBO is looking to have 5-6% ABV. I wasn't sure of the original recipe ABV.
Thunder_Chicken said:Montrachet is supposedly good up into the mid 80s. Ranging from high 60s to high 70s would not be bad at all I think. It seems pretty bomb-proof.
1 year in fermenter. You think this is still drinkable?
Drink it and tell us. No reason it should not be just because of time - assuming it was treated correctly otherwise.1 year in fermenter. You think this is still drinkable?
Drink it and tell us. No reason it should not be just because of time - assuming it was treated correctly otherwise.
Possible, but not typical. Unless your sanitation was a little off.Yea it taste fine. Been air tight except one siphon because I put it in a 15 gallon demijohn. Just didnt know if it would turn to vinegar or go bad.
Boiling apple juice isn't usually the greatest idea. Over about 160f you start losing flavor.I'm thinking of making some apflewein, but using the bottling sugar I have laying around and boiling it like a brew and using ale yeast. Getting 6 gallons and boiling it down to 5. What do yall think?
Leadgolem said:If you are wanting something with a more concentrated apple flavor, I would add frozen apple juice concentrate instead of sugar.
If I brew a 6 gallon batch of this will 1 packet of yeast still be sufficient? Im new to brewing and would rather buy the 6 gallon better bottle becuase I feel it would be a better addition to my limited equipment.
Yes,one pack is fine.
Welcome to the addiction.If I brew a 6 gallon batch of this will 1 packet of yeast still be sufficient? Im new to brewing and would rather buy the 6 gallon better bottle becuase I feel it would be a better addition to my limited equipment.
And, +1 on one packet being fine.Yes,one pack is fine.
I have 2 Carboy's, dating from Dec and January, they're both bulk conditioning, still on the yeast cake. I'm storing them in the room i use for fermenting, therefore a constant 70f. I have another room i keep at 64f, I was wondering if I should move them into the colder storage for the remainder of their stay with us ??
Yes and no. The flavor is definitively good enough, but a bit to distinct in my opinion to totally replace white wine. I would say the flavor would tend to overwhelm delicate flavors, fish, vanillas, etc... It should be fine with something with a stronger flavor, chicken, or pork. Probably a little weak, unless you make a spiced version, for beef.I'm curious to know the taste of this at 6-12 months.. I see everyone say it tastes like a dry white wine with an apple taste.. would you say it would make a good house white wine? Wondering if this could be a good replacement versus actually making wine(which I haven't done yet)?
I wouldn't bother. The liquid probably just dropped in temperature a little.When I started my carboy was topped up fine. Is it usually to lose volume like that? Should I top up? It's been fermenting for like 5-6 days.
Leadgolem said:Yes and no. The flavor is definitively good enough, but a bit to distinct in my opinion to totally replace white wine. I would say the flavor would tend to overwhelm delicate flavors, fish, vanillas, etc... It should be fine with something with a stronger flavor, chicken, or pork. Probably a little weak, unless you make a spiced version, for beef.
I wouldn't bother. The liquid probably just dropped in temperature a little.
Enter your email address to join: