This was made and ready for consumption in a four day period? Asking as it sounds like something fun for Thanksgiving.
I started mine over 5 weeks ago, but I have yet to bottle it. If I'm not travelling this weekend, ill get around to doing it then.
castti said:Bottling, for the first time there are two bottles of wine finished on the shelf. Now, what to do with them. You say you have "yet to bottle it". Is bottling a must? The blackberry wine was made in big one gallon glass bottles. Does that qualify as "bottling it" as bottling it is synonymous with being done, in my head? An off point question for you, when bottled, do the bottles go in the fridge or the pantry?
castti said:I have been watching the starter for about 10 hours now. Truly amazing the show that mason jar has supplied. This would be an interesting science project. Took a video and put it on Facebook. Amazing! So impatiently waiting for 5 pm so I can see what it does in the pail. ????? Is the specific gravity to be done before or after putting the starter in the pail???????
FTG-05 said:This is the best stuff I've ever made bar none!!!
The downside is that it's so strong, I can't drink all that much or I get headaches. So, what I do is mix about two fingers with my homebrew beer and oh man!!! There be good times to be had with this combo!!!
I've already started collecting the lime juice in preparation for my next batch!!!!
Thanks AppleJacker!!!!!!
It wouldnt hurt to try. I'm not sure if regular lime juice is more tart than key lime juice... Maybe use less lime and add lemon instead?
FTG-05 said:Ok, using a modified AJ's recipe (see below), I pitched about 6 gallons of this limeade last night.
I measured the OG at 1.078 even though I used 7 lbs or brown sugar (my wife buys it 7 lb bags, so that's what I use) and 3 lbs of white sugar, plus ended with a little more water than I should have (6 gallons vs. 5 gallons). The Skeeter Pee recommendation is that the OG should be around 1.070.
Will this screw this batch up?
Thanks,
The second gravity reading is not an error or missing a digit, I checked it 3 times.My Notes said:08-26-12 1:00 am: Starter created. OG=1.110. Pitch, 1 tbs yeast nutrient. 10 grams distillers yeast. Base is same applejuice as for batch, great value unsweetened 100% juice. Added sugar until gravity reached. Overshot a little. Desired OG=1.100. Volume is just under 2 quarts. Split into 2 bottles to keep it from foaming over. Will be intermittently shaking.
08-26-12 11:40 pm: Batch mixed OG=1.098. Pitched full batch with starter. Boiled 1 tbs cinamon and 1 tsp cloves in tea bag for 10 minutes in some juice. Tea bag sprung a leak. About 1/2 of the spices ended up in the juice. Added to cider anyway. 11 1/2 quarts applejuice brand mentioned above. 4 lbs sugar. With starter comes out about 14 quarts or 3 1/2 gallons total volume. About a total of 1 quart of liquid was removed from the starter and the main juice. So total juice volume used is 13 quarts. The sugar made up the additional volume. 3 1/2 tsp's yeast nutrient as directed on package.
08-27-12 2:00 pm: The wort is going crazy. Airlock is bubbling 7-8 times a second. This should be interesting.
08-31-12 10:30 pm: The cider appears to be done. My hydrometer is broken so I'm not certain it is. It is very dry. No detectable sugar at all. It's actually to dry. It no longer tastes anything like apples. Just the underlying bitterness that you always get in apples, yeast, and alcohol. I can not detect the spices at all. Possibly they are being masked by the yeast flavor as the solution hasn't settle out yet.
09-02-12 2:00 am: Moved to secondary and degassed until shaking no longer increased bottle pressure. removed 2 quarts to smaller bottle in freezer about 4 hours ago. Poured off the accidental apple jack from this bottle. still tastes a lot like yeast. Can't tell alcohol content, to drunk right now.
09-04-12 9:40 pm: Got refractometer. Refrigerated cider shows 9 brix. Cider in secondary is 9 brix. Fermenation is definately done.
09-07-12 10:00 pm: Got new hydrometer today. FG is 0.98 ABV is therefore 16%. Mixture has more or less cleared in secondary. Added pectin enzyme at ratio from package.
hmm. That might be interesting. Most of the posts I've seen from people who have fermented agave nectar indicate it's actually horrible after it's been fermented. In case you are thinking that's what tequila is made from, it actually isn't.I'm going to make this with agave nectar and have a true margarita wine!
Tequila is made from blue agave stalks not white agave nectar but I've talked to some who have fermented it and had good results. It's worth a shot anyway cuz I got some given to me
Inner10 said:My motto is if it's cheap and has sugar in it...make wine.
I will be interested to know how it comes out.Tequila is made from blue agave stalks not white agave nectar but I've talked to some who have fermented it and had good results. It's worth a shot anyway cuz I got some given to me
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