dude...love your videos..In your opinion what would an intial reading of 1104 SPG give in terms of Alcohol by volume for cider in the scrumpy-jack tradition, made from British Columbia Macintosh apples, I added loads of sugar(It was my dad's recipe), used a wine yeast[ not champagne], I figure about 12%-14%, sound resanoble?
@mrgavf - Short answer is that it depends on what your final gravity is. With wine yeast, you could reasonably expect to ferment down to 1.005 or better, putting you in the 13-14% ABV.
There are plenty of factors that could halt the fermentation at a higher value, but, be careful. Home made ciders tend to ferment right to dry (or until the alcohol level kills the yeast), so, if your ferment stops at anything higher than 1.010, regard it with suspicion..
That's right! I forgot about that one. We drank it (3 people) over the course of an evening. It was a really interesting flavor. You got everything- brown sugar, honey, maple, cider.. the works! In retrospect, if I try something like that again, I will add a little bit of acid blend. The taste was a little flat. Thanks for reminding me!
your awesome! I just made my first batch of mead. I used a little apple juice and apples and raisens in my mead it took of fast and I am at about 9 percent alchohol after only 6 weeks and it has an unbelievable kick. Did I do something wrong or something right lol? and in your opinion do I need to heat my mead before bottoling.( I have been told I should heat it to 170 degrees to pasturize.I plan on giving it more time so that I can rack it a few more times. atleast two more times.
Excellent!! I would say that you are doing fine at 6 weeks and 9%. As far as heating the mead to pasteurize before bottling, I would say do not do that. 170 degrees is the rough temperature at which alcohol evaporates. If I understand correctly the advice you were given, if you follow it, you will have non-alcoholic mead.. not the goal, I would guess :-). Good luck!
That is AWESOME!! I am really happy to hear of your Cider success! Thank you for letting me know. It feels good to know that my videos helped someone get started along this intersting branch of the fermentation tree. Just this afternoon I put up my second set of carboys for the year.. I now have 40 gallons fermenting in the basement, as well as a new Blueberry Mead that is bubbling along nicely. Looks to be a good Winter coming up!
Good Job guys. My cider turned out pretty good as well. Considering, I never had cider before. It was your video clips that inspired me to making my own cider. Thanks.
I've never tasted a mead, but I may try one this winter. The cider is definitly on my list along with a few fruit wines. I've been waiting for your results for awhile. Glad you ended up with something you can enjoy. some of my experiments were poured down the laundry tub :(
OH and just a quick plug... I have a new Son just over 2 weeks old.. Kyle :)
now im ready to start makin my own!
mattdrummer34 11 months ago
dude...love your videos..In your opinion what would an intial reading of 1104 SPG give in terms of Alcohol by volume for cider in the scrumpy-jack tradition, made from British Columbia Macintosh apples, I added loads of sugar(It was my dad's recipe), used a wine yeast[ not champagne], I figure about 12%-14%, sound resanoble?
mrgavf 1 year ago
@mrgavf - Short answer is that it depends on what your final gravity is. With wine yeast, you could reasonably expect to ferment down to 1.005 or better, putting you in the 13-14% ABV.
There are plenty of factors that could halt the fermentation at a higher value, but, be careful. Home made ciders tend to ferment right to dry (or until the alcohol level kills the yeast), so, if your ferment stops at anything higher than 1.010, regard it with suspicion..
32bituser 1 year ago
Just finished watching the series...great videos man!!!!!!! Loved 'em
GGGframpton 2 years ago 2
Do you do torchwork? I saw the kiln in the background.
Burksworks 2 years ago
My friend makes jewelry. He uses the kiln for some aspect of it..
32bituser 2 years ago
Nice video; just watched the entire series. Much appreciated. How is your new batch? A video update is in order, if you're up for it!!
nrdes 2 years ago
good video. very imformative.
fosterchild4523 2 years ago
After a tasting session of my own I had trouble forming complete coherent sentences. I called it a success! Good video, show how you made them.
radarbrew 3 years ago
Hey what happened the the gallon bottle, with the brown sugar and sweet cider added? That one sounded like it was going to be really good!
NichsaStillwater 3 years ago
That's right! I forgot about that one. We drank it (3 people) over the course of an evening. It was a really interesting flavor. You got everything- brown sugar, honey, maple, cider.. the works! In retrospect, if I try something like that again, I will add a little bit of acid blend. The taste was a little flat. Thanks for reminding me!
32bituser 3 years ago
Did you make your own apple crusher? Maybe make a video explaining that?
therealWilytank 3 years ago
That was great. It's good too see you all! Wrung out of a bee's **** is pretty funny.
zwielback 3 years ago
your awesome! I just made my first batch of mead. I used a little apple juice and apples and raisens in my mead it took of fast and I am at about 9 percent alchohol after only 6 weeks and it has an unbelievable kick. Did I do something wrong or something right lol? and in your opinion do I need to heat my mead before bottoling.( I have been told I should heat it to 170 degrees to pasturize.I plan on giving it more time so that I can rack it a few more times. atleast two more times.
phunny96 3 years ago
Excellent!! I would say that you are doing fine at 6 weeks and 9%. As far as heating the mead to pasteurize before bottling, I would say do not do that. 170 degrees is the rough temperature at which alcohol evaporates. If I understand correctly the advice you were given, if you follow it, you will have non-alcoholic mead.. not the goal, I would guess :-). Good luck!
32bituser 3 years ago
That is AWESOME!! I am really happy to hear of your Cider success! Thank you for letting me know. It feels good to know that my videos helped someone get started along this intersting branch of the fermentation tree. Just this afternoon I put up my second set of carboys for the year.. I now have 40 gallons fermenting in the basement, as well as a new Blueberry Mead that is bubbling along nicely. Looks to be a good Winter coming up!
32bituser 3 years ago
Good Job guys. My cider turned out pretty good as well. Considering, I never had cider before. It was your video clips that inspired me to making my own cider. Thanks.
Brewerjaq 3 years ago
Good job guys :)
I've never tasted a mead, but I may try one this winter. The cider is definitly on my list along with a few fruit wines. I've been waiting for your results for awhile. Glad you ended up with something you can enjoy. some of my experiments were poured down the laundry tub :(
OH and just a quick plug... I have a new Son just over 2 weeks old.. Kyle :)
NBMonkey 3 years ago
Congratulations to you, and a hello to Kyle!!
32bituser 3 years ago