brew from apple juice
 

Years ago i used to make a simple brew using diluted concentrated apple
juice and yeast and what was called wheat sugar.

Since its some thirty years since i made it, i no longer have no ideas of
the quantities involved that are mixed together.

Would anyone have a receipe, or could make one up please? I think the
yeast that was recommended was a lager yeast, funnily enough.

Since I dont think i will be able to buy the wheat sugar anylonger (at that
time it was only available to the trade) I guess the receipe will be a bit
different. Grateful for any advice on what to mix up, thanks.

brew from apple juice
 

john d hamilton > wrote:

> Years ago i used to make a simple brew using diluted
> concentrated apple juice and yeast and what was
> called wheat sugar. ...

Wheat sugar is a dextose filler added to cereals and
artifical sweetners. Table sugar or brown sugar should
produce a higher ABV as a better taste.

> Would anyone have a receipe, or could make one up
> please? I think the yeast that was recommended was
> a lager yeast, funnily enough. ...

Get a container of concentrate marked NO PRESERVATIVES.
Save a two liter soda bottle.
Go to your LHBS and get a bung with a drilled hole, an
airlock, and a packet of dry yeast. I would use Lalvin's
71B-1122. Someone may be able to suggest a dry beer
yeast.

Follow the direction on the concentrate can and add a
quart of the apple juice to the 2-liter bottle. Then
add 2 tbls of sugar. You should rehydrate a half of
packet of yeast before adding it.

It works for me.

Dick

brew from apple juice
 

"Dick Adams" > wrote in message
...
> john d hamilton > wrote:
>
>> Years ago i used to make a simple brew using diluted
>> concentrated apple juice and yeast and what was
>> called wheat sugar. ...
>
> Wheat sugar is a dextose filler added to cereals and
> artifical sweetners. Table sugar or brown sugar should
> produce a higher ABV as a better taste.
>
>> Would anyone have a receipe, or could make one up
>> please? I think the yeast that was recommended was
>> a lager yeast, funnily enough. ...
>
> Get a container of concentrate marked NO PRESERVATIVES.
> Save a two liter soda bottle.
> Go to your LHBS and get a bung with a drilled hole, an
> airlock, and a packet of dry yeast. I would use Lalvin's
> 71B-1122. Someone may be able to suggest a dry beer
> yeast.
>
> Follow the direction on the concentrate can and add a
> quart of the apple juice to the 2-liter bottle. Then
> add 2 tbls of sugar. You should rehydrate a half of
> packet of yeast before adding it.
> It works for me.
> Dick

Dick many thanks. what sugar would you personally use? our local Tescos,
has so many sugars , very dark sticky ones and quite light coloured
granulated ones.

when you say rehydrate half a packet of yeast, i'm guessing you are saying
something more than just mixing it with some water??

brew from apple juice
 

On Aug 25, 2:09 pm, "john d hamilton" > wrote:

> Dick many thanks. what sugar would you personally use? our local Tescos,
> has so many sugars , very dark sticky ones and quite light coloured
> granulated ones.

I'd pick a light one. Darker brown sugars add a -lot- of flavour,
which (in the one case in which I tried it) can be quite overpowering.

brew from apple juice
 

Here is the recipe for an apple wine I made in a 4-liter jug that turned out
pretty good:

-- 1 gallon pre-made apple juice
(or 3 12-ounce cans of concentrate + water)
-- 1 cup granulated white sugar
-- 1/2 teaspoon yeast nutrient (optional)
-- pinch of Pasteur Champagne yeast

Ferment for a few months.
Rack 2-3 times, a month or two apart, after the ferment.
Don't drink it until a year after you started the fermentation.

You really only need a small pinch of yeast. The packets say they are good
for five gallons, but a dirty little secret is that yeast, like rabbits,
will multiply on its own.

Utopia in Decay
http://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer


"john d hamilton" > wrote:
> Years ago i used to make a simple brew using diluted concentrated apple
> juice and yeast and what was called wheat sugar.
>
> Since its some thirty years since i made it, i no longer have no ideas of
> the quantities involved that are mixed together.
>
> Would anyone have a receipe, or could make one up please? I think the
> yeast that was recommended was a lager yeast, funnily enough.

brew from apple juice
 

"Kevin Cherkauer" > wrote in message
...
> Here is the recipe for an apple wine I made in a 4-liter jug that turned
> out
> pretty good:
>
> -- 1 gallon pre-made apple juice
> (or 3 12-ounce cans of concentrate + water)
> -- 1 cup granulated white sugar
> -- 1/2 teaspoon yeast nutrient (optional)
> -- pinch of Pasteur Champagne yeast
>
> Ferment for a few months.
> Rack 2-3 times, a month or two apart, after the ferment.
> Don't drink it until a year after you started the fermentation.
>
> You really only need a small pinch of yeast. The packets say they are good
> for five gallons, but a dirty little secret is that yeast, like rabbits,
> will multiply on its own.
>
> Utopia in Decay
> http://home.comcast.net/~kevin.cherkauer/site
> Kevin Cherkauer

Thanks to all. with regard to only needing a small 'pinch' of yeast, can I
reseal the yeast packet and how long would it keep for? should i then store
it in the fridge or freeze it? thanks for any further advice.

brew from apple juice
 

On Aug 26, 8:15*am, "john d hamilton" > wrote:
> ... *with regard to only needing a small 'pinch' of yeast, can I
> reseal the yeast packet and how long would it keep for? *should i then store
> it in the fridge or freeze it? ...

You can store the rest of the yeast for a little while -- days or
weeks should be no problem. I would use the 'fridge, although I don't
know that the freezer would be a problem. I wouldn't plan on storing
the yeast for months. It might work, but it also might not. I
suspect the main consideration is to keep the yeast as dry as
possible, so sealing the opened packet in an airtight plastic bag
would probably be a good idea.

I suppose under ideal conditions you might manage to keep enough of
the yeast viable to use the opened packet a year later. I'd have a
fresh packet as a backup, however, and plan on taking some extra time
to build up a good starter culture. Personally, yeast packets are
cheap enough and easy enough to buy, that I'm not too tempted to see
how long I could stretch one before it fails.

Doug

brew from apple juice
 

I suspect you can actually keep the yeast for years with no problem, based
on the evidence that the baking yeast we use has never failed us even though
it stays in the fridge for probably five years or more before getting used
up and replaced. With the wine yeast I clip off only the corner of a packet,
then refold it and put it in a flattened ziplock in the butter door of the
fridge. I have stretched a single packet out for around a year or so before
it runs out and never had a problem with fermentation. Nor to I make a
starter culture. I just put a pinch of yeast directly into the must, put the
screw cap on the jug, and shake it up.

You can use more yeast if you want -- you will save maybe one or two days on
the total fermentation, and in return have to buy a lot more yeast
packets -- but they are cheap. For something that is going to take at least
a year before it's ready to drink, to me a day or two is really nothing
(unless you are the type who gets anxious if you don't notice any bubbling
for the first day or two; usually I see my first tiny bubbles about 24 hours
after adding the yeast, and it doesn't really get perking for 3-4 days). I'm
just one of those waste not, want not types. It also saves on trips to the
supply store.

Utopia in Decay
http://home.comcast.net/~kevin.cherkauer/site

Kevin Cherkauer


"john d hamilton" > wrote:
> Thanks to all. with regard to only needing a small 'pinch' of yeast, can
I
> reseal the yeast packet and how long would it keep for? should i then
store
> it in the fridge or freeze it? thanks for any further advice.

brew from apple juice
 

"john d hamilton" > wrote in message
...
> Years ago i used to make a simple brew using diluted concentrated apple
> juice and yeast and what was called wheat sugar.
>
> Since its some thirty years since i made it, i no longer have no ideas of
> the quantities involved that are mixed together.
>
> Would anyone have a receipe, or could make one up please? I think the
> yeast that was recommended was a lager yeast, funnily enough.
>
> Since I dont think i will be able to buy the wheat sugar anylonger (at
> that time it was only available to the trade) I guess the receipe will be
> a bit different. Grateful for any advice on what to mix up, thanks.
>

This was how I first started making wine the easy way. I used to get a 2
litre bottle of apple fruit juice, add a 1kg bag of tate and lyle sugar
disolved in 2 litres of water and ferment out after topping up with water.
The ferment used to take about 3 weeks and was incredibly easy.

However, they suddenly failed and eventually I noticed the ingredient sodium
metabisulphide on the labels and its been included in all the fruit juice
concs in the UK that I've found now.

RIP easy wine :(

McKev

brew from apple juice
 

"McKev" > wrote in message
...
>
> "john d hamilton" > wrote in message
> ...
>> Years ago i used to make a simple brew using diluted concentrated apple
>> juice and yeast and what was called wheat sugar.
>>
>> Since its some thirty years since i made it, i no longer have no ideas of
>> the quantities involved that are mixed together.
>>
>> Would anyone have a receipe, or could make one up please? I think the
>> yeast that was recommended was a lager yeast, funnily enough.
>>
>> Since I dont think i will be able to buy the wheat sugar anylonger (at
>> that time it was only available to the trade) I guess the receipe will be
>> a bit different. Grateful for any advice on what to mix up, thanks.
>>
>
> This was how I first started making wine the easy way. I used to get a 2
> litre bottle of apple fruit juice, add a 1kg bag of tate and lyle sugar
> disolved in 2 litres of water and ferment out after topping up with water.
> The ferment used to take about 3 weeks and was incredibly easy.
>
> However, they suddenly failed and eventually I noticed the ingredient
> sodium metabisulphide on the labels and its been included in all the fruit
> juice concs in the UK that I've found now.
>
> RIP easy wine :(
> McKev

Thanks to all. With the last post, Mckev to what *final* volume would you
top up with water to?

In other words you start with 2L apple juice and dissolve sugar in 2L of
water, does that mean the final *total volume* to ferment is 4 Litres? Or
are you then adding any more water to that mix ?

brew from apple juice
 

"john d hamilton" > wrote in message
...
>
> "McKev" > wrote in message
> ...
>>
>> "john d hamilton" > wrote in message
>> ...
>>> Years ago i used to make a simple brew using diluted concentrated apple
>>> juice and yeast and what was called wheat sugar.
>>>
>>> Since its some thirty years since i made it, i no longer have no ideas
>>> of the quantities involved that are mixed together.
>>>
>>> Would anyone have a receipe, or could make one up please? I think the
>>> yeast that was recommended was a lager yeast, funnily enough.
>>>
>>> Since I dont think i will be able to buy the wheat sugar anylonger (at
>>> that time it was only available to the trade) I guess the receipe will
>>> be a bit different. Grateful for any advice on what to mix up,
>>> thanks.
>>>
>>
>> This was how I first started making wine the easy way. I used to get a 2
>> litre bottle of apple fruit juice, add a 1kg bag of tate and lyle sugar
>> disolved in 2 litres of water and ferment out after topping up with
>> water. The ferment used to take about 3 weeks and was incredibly easy.
>>
>> However, they suddenly failed and eventually I noticed the ingredient
>> sodium metabisulphide on the labels and its been included in all the
>> fruit juice concs in the UK that I've found now.
>>
>> RIP easy wine :(
>> McKev
>
> Thanks to all. With the last post, Mckev to what *final* volume would
> you top up with water to?
>
> In other words you start with 2L apple juice and dissolve sugar in 2L of
> water, does that mean the final *total volume* to ferment is 4 Litres? Or
> are you then adding any more water to that mix ?

<rummages around in the attic of memories> ummm...lets see now. If I
remember correctly, I used to disolve the sugar in the water, ferment till
the vigour died down then top up with water to 1Gal.

If you *do* find a fruit conc in the UK without sodium metabisulphide then
please can you let us know it here?

Many thanks,
McKev

brew from apple juice
 

"john d hamilton" > wrote in message
...
>
> "McKev" > wrote in message
> ...
>>
>> "john d hamilton" > wrote in message
>> ...
>>> Years ago i used to make a simple brew using diluted concentrated apple
>>> juice and yeast and what was called wheat sugar.
>>>
>>> Since its some thirty years since i made it, i no longer have no ideas
>>> of the quantities involved that are mixed together.
>>>
>>> Would anyone have a receipe, or could make one up please? I think the
>>> yeast that was recommended was a lager yeast, funnily enough.
>>>
>>> Since I dont think i will be able to buy the wheat sugar anylonger (at
>>> that time it was only available to the trade) I guess the receipe will
>>> be a bit different. Grateful for any advice on what to mix up,
>>> thanks.
>>>
>>
>> This was how I first started making wine the easy way. I used to get a 2
>> litre bottle of apple fruit juice, add a 1kg bag of tate and lyle sugar
>> disolved in 2 litres of water and ferment out after topping up with
>> water. The ferment used to take about 3 weeks and was incredibly easy.
>>
>> However, they suddenly failed and eventually I noticed the ingredient
>> sodium metabisulphide on the labels and its been included in all the
>> fruit juice concs in the UK that I've found now.
>>
>> RIP easy wine :(
>> McKev
>
> Thanks to all. With the last post, Mckev to what *final* volume would
> you top up with water to?
>
> In other words you start with 2L apple juice and dissolve sugar in 2L of
> water, does that mean the final *total volume* to ferment is 4 Litres? Or
> are you then adding any more water to that mix ?

Just add enough water to the 4.5L mark on the demijohn. Or you can leave it
until the vigourous ferment has died down, rack it to another demijohn then
top up to 4.5 L

McKev

brew from apple juice
 

lots of recipes on line for this now.

Go google for Turbo cider


or

Ingredients:
4.5 of pure apple juice
1 tsp yeast

Method:
1. Place 3 li of Apple Juice into a demijohn(assuming everything is
sterile)
2. Place 1 tsp yeast into the demijohn
3. Shake
4. Leave for 36-48 hrs to ferment then top up with remaining of the
juice( can't fill right up at the start as it will foam quite a bit)
5. Leave to fermment out
6. Rack off and drink ( or if you like cider fizzy then prime as
usual)


I used Tesco value apple juice and S.G was 1.042 so no sugar was
necessary ( to get 5.5% ish) but if you want cider stronger add sugar/
honey or whatever.

brew from apple juice
 

"Space_Cowby" > wrote in message
...
> lots of recipes on line for this now.
>
> Go google for Turbo cider
> Ingredients:
> 4.5 of pure apple juice
> 1 tsp yeast
>
> Method:
> 1. Place 3 li of Apple Juice into a demijohn(assuming everything is
> sterile)
> 2. Place 1 tsp yeast into the demijohn
> 3. Shake
> 4. Leave for 36-48 hrs to ferment then top up with remaining of the
> juice( can't fill right up at the start as it will foam quite a bit)
> 5. Leave to fermment out
> 6. Rack off and drink ( or if you like cider fizzy then prime as
> usual)
> I used Tesco value apple juice and S.G was 1.042 so no sugar was
> necessary ( to get 5.5% ish) but if you want cider stronger add sugar/
> honey or whatever.

Many thanks to all. with regard to the last post, since Tesco apple juice
is handy for me; can I ask what type of yeast you use? also could you tell
a novice what, 'prime as usual' means? thanks.

brew from apple juice
 

On Sep 24, 9:59*am, "john d hamilton" > wrote:
> "Space_Cowby" > wrote in message
>
> ...
>
>
>
> > lots of recipes on line for this now.
>
> > Go google for Turbo cider
> > Ingredients:
> > * 4.5 of pure apple juice
> > * * 1 tsp yeast
>
> > Method:
> > 1. Place 3 li of Apple Juice into a demijohn(assuming everything is
> > sterile)
> > 2. Place 1 tsp yeast into the demijohn
> > 3. Shake
> > 4. Leave for 36-48 hrs to ferment then top up with remaining of the
> > juice( can't fill right up at the start as it will foam quite a bit)
> > 5. Leave to fermment out
> > 6. Rack off and drink ( or if you like cider fizzy then prime as
> > usual)
> > I used Tesco value apple juice and S.G was 1.042 so no sugar was
> > necessary ( to get 5.5% ish) but if you want cider stronger add sugar/
> > honey or whatever.
>
> Many thanks to all. *with regard to the last post, since Tesco apple juice
> is handy for me; can I ask what type of yeast you use? *also could you tell
> a novice what, 'prime as usual' means? thanks.

Yeast - to be honest I use bread yeast for this. we always have some
as well.

priming - when the fermentation has finished and it cider is clear
you need to bottle it.

Get yourself some 1 or 2 lt plastic bottles, buy cheap tesco value
mineral water and use the water to make the cider. Anyway, when ready
put one teaspoon of sugar in each plastic bottle. Fill with cider,
leaving a gap at the top, screw on lid and leave for a week or so.

You now have fizzy cider.