Homemade Juice Wine & Cider
- Thread starter nickndfl
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Years ago, I experimented a couple of times with natural/pressed (not pasturized or filtered) apple juice, Fleishman's active yeast (I think I used one packet) and raisins. No hydrometer. No cheesecloth. Drank maybe 1/6 of the bottle before adding yeast and raisins (so it had a pocket of air to work with). Opened the cap/lid periodically to release CO2 and let O2 in. I seem to remember letting them ferment for at least 24 hours. I don't remember how it tasted. I'm not sure if that's because of the alcohol or because the taste was forgettable.
I think the cheesecloth with lid puncture sounds like a better system. I'll have to check my local stores to see if any sell wine yeast. Maybe I'll experiment again.
I think the cheesecloth with lid puncture sounds like a better system. I'll have to check my local stores to see if any sell wine yeast. Maybe I'll experiment again.
Where did you find it? Local store? Online?
Lalvin K1-V1116 Wine Yeast (10 Pack) - Make Wine Cider Mead Kombucha At Home - 5 g Sachets - Saccharomyces cerevisiae - Sold by CAPYBARA Distributors Inc. https://www.amazon.com/dp/B0BG3K7MR6?tag=projectmana0a-20
3ct. - S-Shape Airlock with #6 Stopper - Set of 3 (Bubble Airlock) https://www.amazon.com/dp/B00IGY9P2G?tag=projectmana0a-20
3ct. - S-Shape Airlock with #6 Stopper - Set of 3 (Bubble Airlock) https://www.amazon.com/dp/B00IGY9P2G?tag=projectmana0a-20
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When I made my batch I had an old gas stove. The one with the pilot light on top?
I put the 'glass' carboy on top of the stove and the pilot light was just enough heat to keep it cooking.
"Cooking" means "warm" because you don't ever want to overheat and kill the yeast.
It's hard to find a glass carboy these days, but they still exist.
I still have a bag of corks and labels, an airlock and the hydrometer in a box.
I put the 'glass' carboy on top of the stove and the pilot light was just enough heat to keep it cooking.
"Cooking" means "warm" because you don't ever want to overheat and kill the yeast.
It's hard to find a glass carboy these days, but they still exist.
I still have a bag of corks and labels, an airlock and the hydrometer in a box.
The individual guava, grape and black cherry wines and cider are still fermenting after 7 days. I used high quality wine yeast + sugar.
I also made some berry liquor from blue, black, ras & strawberries plus a few grapes. Added 1/3 cup sugar and filled 2x1qt ball jars to the top with Texas vodka.
I also made some berry liquor from blue, black, ras & strawberries plus a few grapes. Added 1/3 cup sugar and filled 2x1qt ball jars to the top with Texas vodka.
Nailed the hard cider. Of course I used Martinelli's apple juice which is the gold standard as a base.
I also nailed the homemade Grand Marnier. It's about 90% of the genuine liquor, but delicious nevertheless.
I also nailed the homemade Grand Marnier. It's about 90% of the genuine liquor, but delicious nevertheless.
