Day 1- December 20, 2012
Apple Wine
16L canned apple juice (avoid preservatives)
2kg + 2 Cups sugar, dissolved in apple juice
3 tsp acid blend
2 tsp pectic enzyme
1 tsp tannin
2 tsp yeast nutrient
1 pkt Champagne wine yeast (Lalvin EC-1118)
I
mixed everything but the yeast and stirred it up. I took a sample and
took a hydrometer reading. I started the yeast starter in the sample
juice, in a sterilized jar after ward.
Temp: 74°F
Hydrometer:
1.190 SG or 12% (This could be a bit low, but I'm not sure if I'm
reading the hydrometer correctly, so I am going to leave as is and see
how it turns out).
Cover. Let rest 12 hours. Add yeast starter.
Stirred daily for 10 days, kept covered.
Day 29- January 19th
Racked
and taste tested. Racking went well, a fair bit of sediment removed.
Taste test was awful- it fizzes on the tongue. Much lighter beer smell
than the peach wine. Not as cloudy or dark as it appears in the
carboy. Washed and sterilized carboy. Refit airlock.
March 31- Racked and taste tested. Some sediment removed. Tastes bitter. Refit air lock.
July
7- Racked and taste tested. Smells like beer. Bitter. Doesn't burn.
Over 25% on the vinometer. Bottled. 21 bottles + the dregs.
Mature 1 year.
Jan 2015 - Still bitter and alcohol content too high. This one is lingering in the cold room.
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