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Re: fresh apple juice not fermenting??

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  • stooret
    WOW... Great info thanks a lot and i didn t want to boil it but it just made sense but no more. That recipe is pretty much what i did maybe a little more
    Message 1 of 12 , Oct 21, 2009
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      WOW... Great info thanks a lot and i didn't want to boil it but it just made sense but no more. That recipe is pretty much what i did maybe a little more sugar... Can't wait to start aging on oak :)
      --- In new_distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
      >
      >
      > Hi Stooret and all,
      >
      > Sorry havent been around - was away for a couple of weeks. Anyways
      > regarding apples (love em - started off making applejack many many moons
      > ago), yes its not a good idea to boil the juice - as stated, it does
      > create more pectin from the breakdown of cell walls. You can always add
      > pectinase (actually should add it for apples), which breaks down the
      > pectin....
      >
      > However, pasturization (no higher then 171F) does help kill off all the
      > existing "wild life" and will not cause the added yeast any problems.
      > Another option to pasturization is to add a campden tablet or 2 to your
      > must and let stand 24 hours (meta-bisulfite) - the SO2 gases will kill
      > off the wildlife too.
      >
      > As far as sugar, Peers did state that you can get about 1.050 SG from
      > natural apples, but this will only give about a 7% potential ABV. You
      > should usually add about 1/2 lb. to 1 lb. of sugar per gallon of must to
      > bring it up to about a 10% -12% ABV (which is what the Calvados makers
      > shoot for).
      >
      > Your main problem Stooret, (which im suprised nobody mentioned) is that
      > unlike grapes, apples contain very little nutrients for them poor
      > yeasties. You need to add YEAST NUTRIENTS to it...
      >
      > Below is a recipe for a heavy bodied apple wine from Jack Keller - per
      > gallon (a heavy weight in the wine making world). It should produce
      > about a 10% - 12% ABV must (depending on the sugar content of your
      > cider) - perfect for making Calvados.
      >
      > HTH.
      >
      > Vino es Veritas,
      >
      > Jim aka Waldo.
      >
      > And yes aeration is a great thing too. At least for the first 4 to 6
      > hours of fermentation.
      > APPLE WINE (4) [Heavy bodied]
      > * 1 gallon pure apple juice (no preservatives) * 1 lb. granuated
      > sugar * 1-1/2 tsp. acid blend * 1/2 tsp. pectic enzyme * 1/4
      > tsp tannin * 1 crushed Campden tablet * Champagne yeast and
      > nutrient
      >
      > Put juice, sugar, crushed Campden tablet, pectic enzyme, acid blend, and
      > tannin into primary fermentation vessel. Stir vigorously to dissolve
      > solids and cover. After 24 hours, add yeast and nutrient and cover. Stir
      > daily. [Adapted from Raymond Massaccesi's Winemaker's Recipe Handbook]
      >
      > (you can forget the tannin - thats for straight wine - JB)
      >
      >
      > --- In new_distillers@yahoogroups.com, Paul Smith <praxis178@> wrote:
      > >
      > > Did you airate after the boil to get some oxygen back in there so the
      > yeast can breed up effectively? When you boil water/juices you knock out
      > all the oxygen from the liquid and yeast need oxygen to breed/grow in
      > number.
      > >
      > > This doesn't mean it won't ferment, it just means it will take much
      > longer is all, so gas evolution may be slow enough over the first four
      > or five days to allow all the CO2 to remain in solution and so no
      > airlock action.
      > >
      > > Another Q: what is your fermentation temperature: is it around the 70F
      > mark?
      > >
      > > P.
      > >
      > > --- On Mon, 19/10/09, stooret stooret@ wrote:
      > >
      > >
      > > From: stooret stooret@
      > > Subject: [new_distillers] fresh apple juice not fermenting??
      > > To: new_distillers@yahoogroups.com
      > > Received: Monday, 19 October, 2009, 2:25 PM
      > >
      > >
      > >
      > >
      > >
      > >
      > > I went to an orchard and got 4 bushels of apples for $10 and juice
      > some brought the hole lot to a boil for 15min then cooled and added
      > ec-1118 with about 6lbs of cane sugar and barely nothing is happening
      > and its been 4 days now... I dont want to make vinegar please help
      > >
      > > Cheers
      > > Stooret
      >
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