HLA91
Landlord.
- Joined
- Mar 14, 2011
- Messages
- 623
- Reaction score
- 27
Hey everyone
I might be making apple wine tomorrow and I was just looking at my CJJ berry book and I am slightly confused. In the latest edition I have he uses WGC well I don't have that and I was going to use 250g of chopped raisins. Now in the old copy I have he uses 250g of chopped raisins BUT he doesn't add them to the must, they are added to the DJ after the first racking off the lees and then he says leave them in there for 6 months before racking again.
Now I don't mind leaving them in there for 6 months but I would think it would throw another sediment within 3 months and he doesn't say "Rack if another sediment is thrown", should I leave for a whole 6 months or just until there is sediment?
Also in the recipe there is no call for CT's or boiling water in regards to the must
So I cant see anything to kill any wild yeast. Now I would normally just pop in a CT to the must leave 24h then pitch yeast for 24h then strain but we have plans Wednesday & Thursday so could I just pour boiling water into the pan and then simmer to kill of wild yeast?
I have also checked the sugar quantities before hand this time so no repeat of my elderflower balls up, its 1KG sugar and 250 raisins = 167g which is about 1.099 with 1167g IN the gallon.
Cheers everyone
HLA91
I might be making apple wine tomorrow and I was just looking at my CJJ berry book and I am slightly confused. In the latest edition I have he uses WGC well I don't have that and I was going to use 250g of chopped raisins. Now in the old copy I have he uses 250g of chopped raisins BUT he doesn't add them to the must, they are added to the DJ after the first racking off the lees and then he says leave them in there for 6 months before racking again.
Now I don't mind leaving them in there for 6 months but I would think it would throw another sediment within 3 months and he doesn't say "Rack if another sediment is thrown", should I leave for a whole 6 months or just until there is sediment?
Also in the recipe there is no call for CT's or boiling water in regards to the must
Wash and cut up the apples, skins, brown patches and all. Windfalls will do.
Simmer 10-15 minutes in one gallon of water. Strain liquid on to the sugar, and the thinly
peeled rind of the lemon. Stir well. When lukewarm add the juice of the lemon, and the
yeast creamed in a little of the warm liquid, cover and leave for 24 hours in a warm place,
then pour into a fermenting jar, cover with three layers of clean cotton material, or insert
an airlock. Leave in a warm place to ferment for four weeks
So I cant see anything to kill any wild yeast. Now I would normally just pop in a CT to the must leave 24h then pitch yeast for 24h then strain but we have plans Wednesday & Thursday so could I just pour boiling water into the pan and then simmer to kill of wild yeast?
I have also checked the sugar quantities before hand this time so no repeat of my elderflower balls up, its 1KG sugar and 250 raisins = 167g which is about 1.099 with 1167g IN the gallon.
Cheers everyone
HLA91