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Posted by Chriscase [76.212.165.148] on Sunday, November 15, 2009 at 10:27:11 :
In Reply to: OT Apple Cider posted by Steve Simon [64.12.116.13] on Sunday, November 15, 2009 at 08:15:15 :
You can make it apple wine (Apfel wine? search the link provided) by using wine yeast, or make it more beer like with beer yeast, then bottle and cap. Wine is easier. Adding a particular yeast will give it a particular property. Wine is easier.
I ought to make a batch, my home brew peach wine is about all gone.
There are many on-line home brew stores. But if you don't have time, try adding the dregs from a REAL ale. Buy one with the visible sediment at the bottom, if you can find one.
It will probably ferment with it's natural yeast, but may have different flavor, and might be polluted with other farmyard germs. But Lambic style beers are done that way, open vats in a stable.
Put it in big jugs, with a balloon stretched over the top, poke a hole in the balloon to let the co2 out. Leave room inside for bubbly action. Leave jugs where overflow won't hurt the floor, and in you area, warmer is faster. In a week, siphon off the clearer stuff into another jug, repeat as needed until desired clarity is reached. Sample at every step, but don't be afraid of off flavors, they will probably age out.
For more alcy, like wine, add more sugar. Maybe 1# per gallon? Add at first transfer, then watch it bubble some more.
Here's an entire book on-line, about brewing beer: http://howtobrew.com/intro.html
But wine is easier, here's another site: winemaking.jackkeller.net/
So far, I've brewed about 200 gallons of beers and wines. Fun doing it, fun drinking it too.
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