With some brewing experience under my belt and some "why don't you make some wine" questions from Andrea. A few months ago (9/13/2010) , I started some apple wine fermenting.
2 1/2 Gallons Organic Apple Juice
1 lb Brown Sugar
1 packet of champagne yeast (I think).
I added the Juice and Sugar in parts while shaking really well to oxygenate and dissolve the brown sugar. Placed the vapor lock on top and placed it in my fermentation chamber around 70 degrees. It bubbled quite vigorously for a few weeks but then died out. I was a little worried and thought the yeast and died out but took a gravity reading while we kegged the Sasion and it was basically 1.00 or maybe lower!
Dave just happened to bring a T-splitter for a gas line over as he just had one sitting around. What luck! So, I placed this under 20lbs pressure for 6 days and should add a little sparkle in time for the Thanksgiving crowd.
11/26
After setting up the keg for the party and dispensing some of this sparkling wine, everyone seemed to like it. It was very dry and had faint notes of apple with a clean finish.
I will make this again and try to bottle some with some back sweetener to increase the apple just a tiny bit.
A place for Gresham and Dave to keep track of what we are doing with this beer stuff.
So delicious! But watch out for the hangover the next day. It's serious stuff!
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