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
FERMENTED FRUITS IS MOVING - http://www.vinodafrutta.com
Fermented Fruits is moving to our own little patch of real estate within the HTBWMedia.com / BaronVonInternet.com community of Information and Community based websites and blogs. Our brand spanking new URL is http://www.vinodafrutta.com The site is still under construction but the receipe's are in the background waiting to be published with a brand new recipe for YEAST FREE Strawberry Mead. Yup, tried and tested without adding ANY Yeast. So this means the Strawberry Mead will taste as it should, pure and natural. The fermenting process is taking a little longer, however the NATURAL yeasts from the Strawberries is currently vigorously reproducing so we should see some nice results WITH PICTURES, shortly. Oh ya, the new site also has the ability for approved members to post their own blogs, recipe books, articles and participate in the community Wine / Mead making Forum. So if you enjoy the art of fermenting fruits, join the community at http://www.vinodafrutta.com I'd love to chat. Drop me a note there if you have any questions.
Cheers
Heinz
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Monday, February 25, 2008
Sparkling Apple Pineapple Cider-Mead
Labels:
Apple,
cider,
honey wine,
mead,
pineapple,
recipe's,
sparkling wine
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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.