samurailord
Active Member
This weekend I started a supermarket juice wine based upon Wurzel's recipe, but as both my wife and I are allergic to oranges I used apple juice instead.
I used 1 litre of Asda White Grape and Peach (couldn't get pure white grape juice) and 1 litre of Asda 100% pure apple juice. Being primarily a wine brewer I used German White Wine yeast, but apart from that stuck to the recipe.
After adding 1.5 lb of sugar and mixing the SG was only 1060, so I added more sugar to get to 1080.
Having read about violent first stage ferments with WOW's I left plenty of airspace, and waited for the eruption - which never came!!
A few bubbles trickling through the airlock showed the yeast was active, but nowhere near as much as expected.
When I came down this morning I had about 1/2 inch of bubbles on top of the liquid in the DJ and the airlock was going like a train - over 100 bubbles per minute.
A few minutes later the foam had subsided but the airlock was still going great, and a few minutes later the foam was back.
Never experienced this coming and going of the fermenting head before - it's either there until it finished fermenting or it never really gets one.
Weird.
Anyway - I'm looking to ferment to completion (very dry) and slightly back-sweeten with juice - which would be best to use, more apple or the grape-peach mix, and should they be boiled first? Or should I use simple sugar syrup?
Thanks
Andy
I used 1 litre of Asda White Grape and Peach (couldn't get pure white grape juice) and 1 litre of Asda 100% pure apple juice. Being primarily a wine brewer I used German White Wine yeast, but apart from that stuck to the recipe.
After adding 1.5 lb of sugar and mixing the SG was only 1060, so I added more sugar to get to 1080.
Having read about violent first stage ferments with WOW's I left plenty of airspace, and waited for the eruption - which never came!!
A few bubbles trickling through the airlock showed the yeast was active, but nowhere near as much as expected.
When I came down this morning I had about 1/2 inch of bubbles on top of the liquid in the DJ and the airlock was going like a train - over 100 bubbles per minute.
A few minutes later the foam had subsided but the airlock was still going great, and a few minutes later the foam was back.
Never experienced this coming and going of the fermenting head before - it's either there until it finished fermenting or it never really gets one.
Weird.
Anyway - I'm looking to ferment to completion (very dry) and slightly back-sweeten with juice - which would be best to use, more apple or the grape-peach mix, and should they be boiled first? Or should I use simple sugar syrup?
Thanks
Andy
