Re: fresh apple juice not fermenting??
- 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 firstname.lastname@example.org, "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
> 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.
> 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
> 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 email@example.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
> > 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
> > P.
> > --- On Mon, 19/10/09, stooret stooret@ wrote:
> > From: stooret stooret@
> > Subject: [new_distillers] fresh apple juice not fermenting??
> > To: firstname.lastname@example.org
> > 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