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Post by ceara on Apr 12, 2009 8:34:15 GMT -5
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Post by Jim on Sept 8, 2009 13:32:53 GMT -5
It's almost that time of year for hard cider and apple wine. I like to make both. Make a couple batches with different yeast strains. I'd reccomend talking to your local apple order that presses cider to try to get some without any preservatives.
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Post by Emerald on Sept 8, 2009 15:54:16 GMT -5
I just got done reading one of the biggest threads ever over at a home brewing forum and I found it by searching for a good apple wine- not only did I read all of the pages but I started a small batch of the wine.
It is called Edwort's Apfelwein
www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/
and for a first time wine maker, it just could not be simpler- I only started a one gallon batch but the hubby brought me home a free 5 gallon glass carboy from his work as they were just going to toss it- it was capped so pretty clean on the inside, I just have to finish getting the paint spots off the outside, and it looks like someone was using it for wine or beer brewing. I will be buying more of the apple juice to make this and my local brew store had all the little airlocks and caps that I needed. It is so simple that even my cat could make it! ;D Well if she could lift those gallon jugs of juice that is! 
The recipe and a nice Q and A are in the first post but the slow read thru of the thread answered almost all of my questions. I will let ya all know how it turns out!
Next after the 5 gallon batch I want to try some of the cyser recipes that are on there- mostly it is a mead that is made with apple juice/cider instead of water- takes longer to age but is worth it, and I have a lot of honey that my mom gave me that she didn't want as it got cold and crystallized- it should do fine as it still tasted ok when I got some out to use and warmed it up to get rid of the crystals. So I am off to read all the mead recipes here too! ;D
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Post by Jim on Sept 8, 2009 17:05:15 GMT -5
try to make nearly five gallons in a 5 gallon carboy...you want to allow some headspace but too much air in there and you'll have some excess oxidation which can throw off flavors
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Post by Emerald on Sept 8, 2009 17:25:59 GMT -5
Thanks for the advice! I have a nice spot up in the spare bedroom that will be the home of the carboy while it is perking as it will stay at a steady temp compared to the downstairs areas- and I really want to keep it away from the lacto fermenting pickles down here! No dill pickle apple wine for me!
And the instructions that come with the recipe said to fill it to almost the neck of the carboy- with the type of yeast recommended it shouldn't blow-off thru the airlock, and since there is no second rack to another carboy the CO should keep the oxidation down. (I hope  )
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Post by flowerpower on Sept 9, 2009 4:35:21 GMT -5
It's almost that time of year for hard cider and apple wine. I like to make both. Make a couple batches with different yeast strains. I'd reccomend talking to your local apple order that presses cider to try to get some without any preservatives. It's almost time for apples here. The nights are still too warm. I suppose the early ones are in. I am going to go up to the orchard in a few weeks. I have to call my BF's friend & see if he wants cider too. He just asked for a pie pumpkin so he can make a pumkin ale.  |
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Post by Jim on Sept 9, 2009 7:25:35 GMT -5
I've found that if you ferment cool that blow out isn't typically a problem. Now I'm ready to make brew. Look what you've done . I've got to go and get my equpt out of storage. |
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Post by bunkie on Sept 9, 2009 8:58:17 GMT -5
we're still waiting on our apples and pears and plums here. usually a light frost ripens them, and there's no sign of one for a bit.
we have put together a cider press we got for Christmas last year. got to find a spot to set it and then hopefully get to grinding... ought to be fun!
as for hard cider, we just leave a few jigs of fresh apple juice out on the porch. in a few days, it's hard! ;D
em, i make my Apple Wine in a 5 gallon bucket. here's the recipe...
8 lbs. apples (may be bruised)
1/2 lb. sultanas (raisins)
1/4 lb. barley
1 gallon water
3 1/2 lbs. brown sugar
cut the apples into small pieces. add the barley and sultanas and cover with cold water. stir and squeeze the apples every day for a month, then strain.
add the sugar and stir until dissolved, and leave in a warm place for 21 days to ferment. then skim abd bottle, corking loosley until all fermentaation ceases. at 9 months this is a strong sparkling wine.
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