DoubleRainbow
Well-Known Member
You mean he cant physically wipe his own butt cause he is really buzzed or it hurts to wipe his butt, I'm confused but intrigued all at the same time.
I can't emphasize enough that 15 batches and a year of research went into the making of these wine recipes. Any deviation including changing ingredients or techniques used in the making of this wine will be catastrophic or take 1 to 2 years of ageing to fix. No changes are recommended. Just about any juice flavor or sugar type can be used or even mixing with fresh fruit in the primary, but short of that, I would leave it alone.
Yeah, I was referring to secondaries. I have a 7.9 gallon bucket for my primary.Personally I wouldn't use a carboy for primary fermentation just because the off gases can't excape as well as in a bucket.
I think since mine will be a 5 gallon batch, I should shoot for 15lbs of sugar or less to stay on the dry side. My apple juice has about 1lb/gallon or 5 lbs so 10lbs or less of cane sugar should do the trick. Thanks for sharing your recipe! I'll let you know how this one turns out.I haven't tried a lower ABV yet but I don't see any reason why it wouldn't work.
what was the starting SG?
Your on day 8 I think. Is fermentation done?thanks cfw here are my numbers so far
01-27-11 SG 1.140
01-30-11 DG 1.088
02-01-11 SG 1.058
It is still very actively fermenting and seems to be progressing nicely it is starting to get some alcohol kick to it and no offensive odors or flavors
'ApfelWine' is not 'Camp Fire Wine'.
duly noted (and corrected)
As long as you follow the recipe, use an open fermenter, stir like I showed, degas, stabilize, and not use pectic enzymes, wood containers, or lots of fresh fruit, then i really don't think there would be much left in there for the need to use the filter after all it is fruit and not grain. I have never used a filter, but thought about it.then carbon filter
When it gets way up there in the 18% range, it rolls over slowly the last couple of %. It can take me another day to go from 5% to 4% abv, what ever that calculates out to but with the cooler temps, it may take you several days. I think you are pretty close to what the original juice was???dont know why mine isnt falling faster
apple juice 1.140
yep you might be right about that, darn I hate it when I have to order more stuff from midwest
As long as you follow the recipe, use an open fermenter, stir like I showed, degas, stabilize, and not use pectic enzymes, wood containers, or lots of fresh fruit, then i really don't think there would be much left in there for the need to use the filter after all it is fruit and not grain. I have never used a filter, but thought about it.
clearing and filtering will alleviate any off tastes.
Why don't you give me a list of what goes into a batch of your wine and what it costs ? Then I can pay you for it and have you make me a new batch. You have me spoiled ! Don't like the store-bought stuff anymore ! hehehe
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