agrtek
Active Member
- Joined
- Nov 5, 2007
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I've used this yeast before on a 5 gallon batch of Apfelwein. Thought I might try my hand at a darker variety of wine.
Yeast: Lalvin EC-1118 Batch Size (Gallons): 1 Original Gravity: 1.138 Final Gravity: (not done yet) Boiling Time (Minutes): 0.0
128 oz Welch’s 100% Grape Juice
2lbs Brown Sugar
1/2 tsp. Diammonium Phosphate
Lalvin EC-1118 Wine Yeast
Bring 64oz juice to boil and dissolve in the sugar and diammonium phosphate. Remove from heat and add frozen concentrate. Remove from heat, add remaining juice. Monitor temperature, at 104 degrees Fahrenheit sprinkle yeast across the top of the liquid. Wait 15 minutes. Stir well and transfer to 1 gallon carboy leave a couple inches from “full” to provide room for fermentation and rubber stopper with air lock.
Fill air lock with vodka and fit with stopper in neck of carboy.
Let stand for a while.
Yeast: Lalvin EC-1118 Batch Size (Gallons): 1 Original Gravity: 1.138 Final Gravity: (not done yet) Boiling Time (Minutes): 0.0
128 oz Welch’s 100% Grape Juice
2lbs Brown Sugar
1/2 tsp. Diammonium Phosphate
Lalvin EC-1118 Wine Yeast
Bring 64oz juice to boil and dissolve in the sugar and diammonium phosphate. Remove from heat and add frozen concentrate. Remove from heat, add remaining juice. Monitor temperature, at 104 degrees Fahrenheit sprinkle yeast across the top of the liquid. Wait 15 minutes. Stir well and transfer to 1 gallon carboy leave a couple inches from “full” to provide room for fermentation and rubber stopper with air lock.
Fill air lock with vodka and fit with stopper in neck of carboy.
Let stand for a while.