I used Motts apple juice and Nottingham ale yeast, ferment 12 days then 10 days in secondary.
Motts apple juice Brix 9.98.
Add 201 g sugar to boost Brix to 14.72.
Finished Brix 0.26 and ABV was7.88%.
I added 5.69 grams sugar to each bottle for a fizzy applewine
Yes I know my brewhouse needs cleaning but I'm busy.
do you happen to know the process for making cider directly from apples? i've had a lot of trouble finding out how and my best guess is that i would have to pasteurize the juice to just try to mimic the common recipes and that seems counterproductive.
Two of the most common methods of pasteurization include treatment with either chemicals, specifically potassium or sodium metabisulfite, or heat. Technically, treating juice with chemicals isn’t pasteurization, but rather an alternative process that inhibits the wild yeasts and bacteria naturally present in fresh pressed juice. Holding juice at a specific temperature for a certain amount of time will fully eliminate those same yeast and bacteria, thereby pasteurizing the juice. Check this out
Old video but good and yes I'm German.
I use store bought juice, just make sure it has nothing but ascorbic acid. Anything else will kill the yeast.
I have brewed using non pasteurized cider, and you can actually get it to ferment on it's own with the natural yeast from the apples. If you do decide to brew a batch, I recommend using your own yeast to prevent the possibility of an unknown contagion taking hold, instead of the yeast. But you wouldn't need to pasteurize the cider if you make a batch, just use a decent all yeast.
I've used Motts, tree top and Musselman's with great success. Just check the ingredients as anything other than ascorbic acid will be no good, I have experimented with many yeast strains and for my taste Nottingham was the best and you can even use bread yeast but that's up to you. Let us know how it comes out and a rule of thumb is 30 days fermentation. Ageing takes 2 months or more if you choose to age the cider.
Sounds quite tasty.