OK, so it's been awhile since I've tried anything new. I've been wanting to do an apple cider so why not.
After doing a little searching and letting my mind wander a little, I came up with this recipe
Sparkling Apple Cider Mead
6 Litres Organic Apple Juice - Pressed, not from concentrate.
Specific Gravity of juice is 1.050
1 can pineaple tidbits with juice 540 ml Tossed in blender
1 litre spring water
5 1/2 Cups Honey
1 Tsp Jamaican Allspice
specific gravity is 1.100 pot alc of about 13%.
2 Packs of Lalvin K1-V1116 Yeast. Most ciders suggest using a Champagne Yeast, but I've never been one to listen to what others tell me :P
1 Tsp Energizer
Innoculated @ 5PM on Feb 27th 2008
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36 hour later and fermentation is slowly continuing. I checked the Specific gravity thos morning and it was at 1.080. This is really quite abit slower than the Champagne yeast I have been using in the past. No worries though, it will eventually get there.
ReplyDeleteAt about 7:30 this morning (Sunday) I stopped the fermentation at around 1.043 which puts the alcohol level at right around 6 or 7%. I'm anticipating a little increase of that during secondary fermentation.
ReplyDeleteFor those of you unfamiliar with my wine making techniques, by stopping I mean I pastuerized the wine. Heating it up to 160F and leaving it there for 10 minutes before pouring into the secondary jugs. I find this works great as you can see the sediment and yeast starting to fall within hours of stopping.