I made up a quick batch of hard apple cider on January 2, 2013. I didn’t add any extra sugar, just used the natural sugars in the juice.
SG 12 (1.048)
Added Lavlin 71B-1122 yeast
As of today, February 2, the SG is 5 (1.007), tastes very dry and super tart. This puts it at 4.9% abv. I have a strong desire to experiment a little with this, freeze it and make ‘applejack‘. I would likely end up with just 12 oz of around ~20% or so, but I am really curious about how this stuff tastes. Thoughts?
It’s been a long time since I’ve rock & rolled.
Alright, a quick update on all things fermentation from here. I’ve been lax in posting and generally brewing, I need to kick it up a notch.
Rhubarb Wine 2.5 months
The Rhubarb Wine – I’ve just racked over to a 3 gallon better bottle & sampled. It was originally 29B and now is 15B, down from 16B on 11/27/12, so pretty much done. This puts it right at 12%abv and 1.026 correct SG. The taste is still too sweet (added too much sugar to this recipe) so I am thinking of adding some champagne yeast and seeing if that does anything. Not sure, that is a pretty tough environment to get fermenting started in.
Rose Hip Wine
Rose Hip Wine – I didn’t sample this yet, I need to get a small auto-syphon to use in these 1 gallon bottles, so I will transfer later this week. One problem. One bottle looks darker brown and its airlock was almost dry. My mistake. I may have an oxidized / vinegarized bottle of wine there. The other bottle looks fine. I’ll know more later this week.
I’ll have more to post later this week after I use some of the Champagne yeast on the rhubarb wine and then transfer over the rose hip wine.