Spiced Apple Wine Recipe - How to Make Apple Pie Wine at Home!
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- Опубліковано 12 вер 2024
- Spiced Apple Wine Recipe - How to Make Apple Pie Wine! We have made cider, cyser, and apple wine, but what about a spiced apple wine? Sort of a less expensive version of my Spiced Metheglin? This super easy to make wine can be made with easily attainable gear and ingredients. It finishes out pretty quickly so you can be drinking spiced apple wine in weeks rather than months!
Link to Part 2, the Bottling and Tasting! • Spiced Apple Wine Bott...
Ingredients:
1 Gallon Kirkland Apple Juice: amzn.to/3xiaOk1
1 Packet Red Star Premier Classique Wine Yeast: amzn.to/3NT7LnH
1 Cinnamon Stick: amzn.to/3tjFVJt
8 Allspice Berries: amzn.to/3ar5r9h
1 Clove: amzn.to/3Ml10tL
1.2 Pounds (545 grams) White Sugar
2 Grams Fermaid O: amzn.to/3teu9jq
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#spicedapplewine #applewine #wine #winemaking
I know I've said this before, but imma say it again: I recommend trying an apple wine where you boil down the juice to raise gravity instead of using sugar. I tried it and LOVED the way it tasted. The concentrated apple flavor is really nice. With the spices here it would be a bit of a waste because the extra apple flavor probably wouldn't come through. Regardless, love your videos, you guys are awesome!
We can try that at some point.
kiitos! Never thought about that, you will need more apple juice but I think you would have a stronger apple flavours
A much easier way to get the same effect would be to use some frozen apple juice concentrate.
@@zyffyr as long as there aren't any preservatives. I make my own apple juice from my trees, no pesticides or additives, so I prefer to boil concentrate.
@@georgecolby7488 I just recently used frozen concentrate for an apple wine. Turned out well. Most frozen concentrates don’t have anything added to them. Of course, a homemade apple juice from your own apples would be better!
I put up a batch of this (spiced apple wine) about 6 months ago. I cracked a bottle today to enjoy while sitting in the sunshine and I just keep being surprised by this wine. It just keeps getting better and better! It's light, flavorful, apple forward, and with lots of complexity. Almost like a nice Riesling with apple and spice notes. It has become my favorite white wine. And I'm amazed that something so simple can be so good. Thanks for everything you do!
Made this exact thing 3 months ago, did not put any pectic enzymes beforehand or clearing agents afterwards, it's been in bottles for a month now and it's perfectly clear, whiskey color. In fact, it cleared out within a week after I racked it and degassed it.
So, just wait...it probably will clear out.
I popped a bottle open as I was watching this, it is amazing! More apple pie due to those spices but I don't mind at all. :))
I used "mulling" spices from World Market to make a spiced cider. Ended up back sweetening using honey (3 cups, approximately in over 5 gallons.) I left the spices in the fermented cider for 3 days and the spices really stand out, in a GOOD way!
I just tasted my first batch of this (Spiced Apple Wine) at 4 weeks. I'm VERY pleased! Even this young it's much better than many commercial white wines I've purchased. Aroma was mostly apples with a nice overtone of spices. The flavor started with a flood of spices then the apple came in behind. The finish was more spices and a little roughness at the end. I attribute this to youth. I think this will get much better in the coming month or two.
The spice level was about right to my taste, so I rough racked to get it off the spices. OG was 1.113, gravity today was 1.008 (ABV ≈14.2%). I expect it to keep going a little in secondary/conditioning (I used 71B) but don't know how much. Depends on our Illiterate Fungus Friends (IFFs). I'll check it again in a month or so.
I put a 1/3 piece of a cotton ball in the top of my airlock and it keeps the fruitflys out and still lets it outgas, really try it works wonders
Thank you! Been tired of buying cheap vodka for my airlock.
I made an Apple Wine with this same yeast, and lots of spices (cinammon, clove, cardamom, star anis and ginger), turned Very good
Bottling spiced metheglin, drinking your easy grape juice wine, making spiced apple wine…pretty sure I just rewatched the sugar calculations five times bc I keep getting metheglin brain or grape wine brain or Hendricks kilju brain…omgoodness I just spit out cider when Brian said otherwise know as WUS 🤣 love you guys so much and no it’s not your brews talking
Ha! I did something like this a year and a half ago. Main differences were I did 2 cloves, and some brown sugar (with 71B). The aging reeaally helped mellow out the spices side of it for mine.
I call it an Apple Pie Wine. And then my one buddy suggested trying to infuse some butter taste to it (to get it even closer to the name) by fat washing some butter in a spirit and adding that...
I tried this! I know you recommend following a known recipe when new, but I tweaked it to fit my situation(metric). I ended up with a gently spiced 11.5% wine with a nice full mouth feel.
Hi Derica and Brian,
Your mate from Australia here. Actually brewing a batch of apple cider at the moment myself. A bit off topic, but an idea for a future video for you here:
Yesterday I was a farmer's market and bough some lovely mead from this lady who has her own apiary. We were chatting and she told me an interesting technique in her brewing I have not considered before: when she brews her mead she uses 4 different yeasts all in one batch. She claims that 4 different colonies in one brew provide a better rounded and interesting flavour. And her mead is actually really nice.
Will probably test this theory in my next brew myself.
Keep up your good works, your videos rock.
I make strawberry wine it turns out so good when you put strawberries in primary and secondary
I would love it if you guys made a video on brewing Ethiopian Tej!!!!!
Twaaak your packet! That and the proverbial red bucket of sanitation. I love y’all’s euphemisms. Thank you from North Carolina.
Brilliant, informative as usual. You can also use glycerin in the airlock, especially if you're bulk aging your wine, as it will never evaporate. You can also suspend a clove in the glycerin to repel any bugs. It's 100% safe and is sometimes used to backsweeten. Keep up the good work 👍🏻.
We’re making this right now and plan to do the first racking tonight assuming it’s done (95% sure it is). However we’re putting the spices in secondary because this is our second brew and we’re hoping the high ABV protects us from some newby mistakes. With that said, I tasted it last week and it tasted like a candy apple. Even with out spices it’s one of the best things I’ve ever had!
Awesome! Happy Brewing!
Just had to stop by and say you guys have inspired me to try making my own wine and mead. I just finished putting this one in a gallon bottle. Thanks for getting me going on this.
Awesome! Happy to help.
Hey Derica and Brian! I want to thank y’all for all the work you put into your videos to explain how to make these products! I started my first batch last Saturday 11/4, using Publix Premium apple juice, 1.2 lbs of sugar, 1 clove, 8 all spice berries and 1 cinnamon stick and about a gram of Fermaid O. OG was a little lower than y’all’s at 1.900, but should still yield around 12% if it goes to 1.000. I also ended up using Lalvin D47, but should be ok because it has a 14% tolerance. I am looking forward to it finishing fermenting in a few weeks and then conditioning it for a few more and hope it is ready in time to enjoy for Christmas! Thanks again for all of the advice and inspiring us viewers to make our own! Cheers!
i love that i come home to this video with these exact ingredients to do this very thing!
Made this recipe for my first wine. I just finished bottling it and it tastes amazing.
Awesome! Glad to hear you enjoyed it.
Hi Derica and Brian, I started this exact recipe back in June and I have some really nice bottles of wine! They finished just in time for my in-laws to come up and try it! It turned out great! 😋
Thank you so much! Just started a new batch today!
That is awesome!
I can't be the only one who noticed...
"Nothing that ends with an -ite or an -ate..."
"From concentr-ate... Totally ok..."
😂🤣
Ha ha. You know what we intended. ;P
@@CitySteadingBrews - Yeah, but would *you* have passed that up? Lol
Hello Derica and Brian,
I really appreciate your videos! I am new to brewing, having tried canning and pickling. I made the "Basic Mead" May 28th 2022 and the "Apple spice wine" June 8th which brings me to my predicament ; I assembled 3.68lbs sugar with 1.050 apple juice, 8 all spice, 1 clove, 2 grams red star classic with 2 grams Ferm Go and pitched wet. 24 hours later I added 1.5 ferm O... after that I realized my mistake was three times over from the recipe of 545 grams sugar(1669g) . Since I have gassing through the airlock I can assume that fermentation has begun(9days). Essentially I have to let time go by before checking the gravity?, O yeah, the SG was so far down on the bulb it was off the scale, I heard some talk on your videos about dividing and refermenting. So my question is to wait until after fermentation? Divide to three and add water, cause i feel like adding more apple juice/? Do I shake to help split the ingredients? Do I wait to see if the yeast comes back or re-pitch the yeast? Can I save it ? or do I need to pitch it? All information would be helpful.
You'll be happy to hear since that I have two more ferments; another apple spice wine; 545g sugar, 3qt apple juice, 8 all spice, 1 clove, 1 cinnamon stick, 1.108 SG, 2 g fermo and 6g go ferm with 5g red star classic, pitched wet.
Capsicumel mead; 5 jalapenos 8.9oz, rasins 3.8oz, honey 3.5lbs, twinings black tea 1cup, 1.150 SG, 1g ferm start, 17ml distilled water and 5g red star classic, wet pitch. I saw mentioned you were a little high on FG so I adjusted the yeast?
Did I mention I was grateful to you guys for all the information and effort your put into your channel! Thanks again, I have no way to repay you other than gratitude.
Sincerely,
Kevin
I've been watching all of your old videos, and we just put this together tonight but in a 2 gallon batch! Hopefully it turns out as good as the Acerglyn did!
Awesome! Thanks for watching.
I made some on April 4th. Still bubbling away. Thank you guys for the inspiration!
This is making me wonder what other spices you could add to a spiced brew, and the effects that that might have. I've been eyeing your Spiced Metheglin recipe with interest, with a view of making something that tastes similar to a spiced rum. I know that I was considering fennel at one point. Might also consider vanilla (although maybe not with apple).
Also, liking the new plan of splitting two-part brews more evenly. Feels more manageable to watch that way.
I'm a little late to this game apparently. Just started some of this for my first brew. I was going to do y'alls mead but saw this and couldn't resist!
You’re not late… today was just your day to start.
I started an Apple Grape Wine back in February and it's fully done fermenting, and I'm going to experiment with different flavors in conditioning phase. I started with a 3/1 ratio of Apple juice to Grape juice (concord). It's a Great starting blend. It still has the Apple bite to it, but I'm going to try and mellow out the sharpness of the Apple.
Anyways, I just wanted to say thank you two for having such a wonderful channel which is very helpful and easy to follow.
Happy to help!
This is my favorite recipe. I've made it several times, also i have used other juices like cranberry.
This recipe is going to be my first attempt at homebrewing! I did half the volume and added some orange zest so we'll see how it turns out.
Very nice. This would make a great Christmas wine. I usually use just 2 cups of white table sugar and 1 tablespoon of McCormick's Apple Pie Spice. Very delicious after racking and aging for 2 to 3 weeks.
I added 2 cloves to my spiced maple syrup wine in primary and left the spices in for a month and take it from me, Brian is right here. 1 gallon needs 1 clove. Unless you are trying to make a mouth numbing clove wine, resist the urge to put 2.
I recently did this and it stalled. I tried to get it "unstuck", but it just wouldn't go. So I just called it and put it in conditioning. It's sweeter than I would like it and the AVB is lower than I'd like it/expected it to be @ 8%.....but it tastes pretty good.
I actually now have an apple Cider mead going and so far everything is going amazingly. I'm excited gor this one to finish.
Just made a 2-gallon batch tonight! followed your recipe exactly with the same ingredients, even with Costco Apple Juice. Ended up with a 1.110 gravity on the nose! wish me luck!
Update: turned out amazing, and tastes great! I will absolutely be making this a few times a year!
Highly recommend!
The semantics that defines a brew as wine, cider/hard cider etc. If your brew taste good and if it has alcohol in it. It's all joy juice unless you over indulge so drink responsibility.
Thank you guys I been watching for few day and it helped me a lot
Had a few blowouts in the last years. Almost all were apple related. My yeast usually feels very happy with apple.
When placing an airlock I always remember my science teacher in school telling us about Louis Pasteur’s glass flasks still being clear to this day thanks to the principles of both pasteurising AND the airlock. I have a happy little weird scientist moment and might mumble ‘thanks Louis’ every once in a brew.
Methinks it’s high time I started a spiced apple wine. Holiday drinking comes to mind. Thank you for the idea!
The other fermenter is destined for strawberry wine. I’ve got lots sinning in my freezer and they’re begging to be used. 😊
@@TigerPat_9180 - Thanks!
Things just were very busy. Some times I wish I could cram 36 hours into a 24 hour day! Hope you’re doing well & having fun brewing. I certainly am!
@@TigerPat_9180 - Love the fact that you give away the excess produce from your garden. Squash are wonderful! If I could successfully separate off part of my garden for a vegetable patch I’d probably do the same. Unfortunately I have an Amstaff and a Chihuahua who both love fruit and veggies… and are great at cooperating to break into any enclosure I’ve built so far. As I rent I need permission to build anything that’s more permanent than chickenwire and a few poles hewn into the dirt so… no veggie patch anymore. I share my wines, ciders and meads instead and receive bumper crops of fruit and veggies in exchange (all on a totally voluntary basis, I never expect anything back). My baking goes the same route a lot of the time as well… with similar results.
Which reminds me that I bottled some blueberry mead and some lilac mead two days ago. My new neighbour hasn’t tasted them yet. Sharing and giving away is fun! I’m glad you think so too!
What!? Why would you leave me on a cliff hanger!?!?
By the way I appreciate the extra content!! It was a pleasant surprise
if I'm not mistaken starsan's main ingredient is phosphoric acid (E338) which is a common food acid in commercially produced foods and drinks including a well known soda from atlanta that comes in a red can
Yup!
Love these vids! One tip that ive found is vegetable glycerin is great for your airlock! Cheers!
Is it bad that whenever Brian says they’re going to “take a reading”, I flash to a certain scene in Spaceballs where Barf is praying very loudly and quickly?
Can't wait for the next video! Awsome work!
Thanks!
currently waiting the delivery of some yeast for about 10 gallon of apple wine, aiming for 5 gallon of about 12% and 5 gallon of 15-16%. not spicing mine as my partner is allergic to cinnamon and ginger. have you ever used malic acid in your apple brews,? I find it makes apple brews more of a crisp apple flavour
So I started a 1 gallon batch of this 9 days ago, and had an OG of 1.112. A few days ago I noticed my airlock activity had just about stopped. I was curious to see what was going on inside (it's my first brew!) so I decided to take a reading on it to see where I was. My yeast (I used D47 because it came with a kit i bought) powered through that 1.112 all the way down to 0.996! Is that normal for 9 days?! It is still pretty hazy (I know it may not clear much, apples and spices and all that jazz) so I replaced the airlock and swirled a little to degas some. I DID, however, pour a little into a glass to give it a try. Absolutely amazing for being so young. Anyway, I cannot wait to get this bottled and aged a little bit. Maybe by Christmas time I'll have a nice, spiced apple wine to share!
Yup, it can happen. The idea that fermentation takes weeks or months is not all that accurate.
I gotta do this. Just started a batch of mandarin orange mead because your recent video and was thinking about what to do next.
Oh my word🤣
You people are just entertaining
Truly enjoy the content
But the dialog betwixt you is absolutely hilarious
“begeesus” shake it baby, don’t break it 🤣
I wanted to try this recipe, but didn’t have that juice around, so I decided to experiment.
I used an unfiltered shelf stable apple juice, specifically Signature Farms Honey Crisp apple cider blend, and Lalvin EC-1118 yeast because I had them both on hand. Everything else was the same.
After fermentation and conditioning, it was definitely not clear, but I didn’t expect it to be. It looked pretty much like the juice that went in. Surprise! If I took my specific gravity readings correctly, and did the math right, it was about 14% abv! Yeah, it has a kick! It’s very dry, but it really has an apple flavor to it.
My opinion: Yeah, it’s good! Someone else should try it!
Looks amazing. I have so many things I want to try now!
Not gonna say anything.....Didn't need to... faces said it all! haha
Really glad you started to make a couple of videos fermenting with sugar rather than honey!
Also, I am trying your Mojito Kilju later this summer. Meanwhile, perhaps you could consider a follow up with a Piña colada Kilju? :)
Sounds good! We will add it to the list. :)
Hey I used Costco apple juice as well! Hard to believe I haven’t brewed since last year around this time.
Going to try glass gallon jugs of “cider” from sprouts, kings, or Whole Foods, method this year to save some sanitizing. Was thinking of making it a little stronger since you have said in the past that at a certain point it becomes a wine.
Well looks like this came out just in time… although it looks like you posted this three months ago lol… I wanted to age for a good three months for the holidays… but running out of time.. should have checked back sooner!
Making this for Thanksgiving!
I just bottle my Alpine (Hot apple toddy mix) mulling spice wine this week end.
As a non-fan of apple products, I still wanted to make fruit wine, so I tried the dreaded (DUN DUN DUUUUNNNN!) peach.
1.130 OG, 1.000 FG, using Lalvin 71b (Feed The BEAST!). Approximately 17.3% alcohol, when it finished.
1 year later, and the brown sugar I used mellowed nicely, making the wine taste like a type of peach melba.
If you two ever come across an apple brew recipe that doesn't taste like Mott's apple juice (the sweet apple mouth-coating variety), I might give an apple brew a try. Here's hoping.
I believe that the best tasting wine that I have sampled was a peach wine, that I brewed 50 years ago.
On alcohol and star San in the airlock. I once used Listerine mouthwash (I don’t recommend that) and have accidentally gotten mouthful of starsan water while (which is quite sour ) cleaning my siphon tubes.
Sir. I already made my wine 1 year ago i dont even remember.now i found my home made wine 3 bottle in my cabinet. Drink it and it feels great.
The main question. After i open the bottle. I put it back to to the cabinet and still drink it again and again for almost 1 month.. But i see other video about wine. the wine should had been bad after 1-3 days after opening.
How to know the wine is bad or ruin. And how long after open bottle home made wine can last?
Good question! Your wine should be fine as long as it has a limited exposure to oxygen. Lighter wines will tend to spoil faster than darker wines. Fortified wines will last the longest. That said, most sources suggest drinking the bottle within a week. If you can limit the amount of oxygen and get a good seal on your bottle and store it in a dark place with a constant temperature, the longer they should last. Even with all that, as long as it still tastes good then you should be fine.
Very satisfying answer. Always love how you explained in the video and even at comment section, most of the time always try to give the best answer for every questions cameby.
I still dont know what is called ruin/bad wine, never seen or taste one before.. So ill drink till i feel the taste became stale/bad/smelly then ill throw it away. 😄.
My wine was made purely because i watched your video and at certain point ill belief i can do the same. And it happened. Im not a good drinker. But inside im very satisfied by the process of making wine and the result.
I did a 5 gallon batch using this exact recipe, just scaling it x5. (I even used the Fermaid O.) Not sure why, but I ended up with a super slow fermentation at first, and had a stall at 1.040. I ended up adding rehydrated 71B and putting it in chest freezer heated to 80 degrees F (our house is at 70.) It dropped to 1.020, but the bubbling has completely stopped again. The cinnamon sticks I used were big. Maybe they gave the yeast a difficult time? In any case, I now have a slightly sweeter, less alcoholic version to enjoy.
Cinnamon is antibiotic :)
Low and behold after I racked it (cinnamon is now out,) it started bubbling again. I guess I'll call it "secondary fermentation." Hopefully we can enjoy it by Christmas!
Well… i was planning to start on a mead
But seeing my package of honey is delayed , spiced apple wine it is 🤷♀️
I have been wanting to start brewing on and of for years now
You guys gave me that last little push to kick myself in gear
So thanks you two for being unequivocally you 😘
You can do it!
@@CitySteadingBrews there is a gallon jug with a waterlock on in telling me te same ;)
Now for the waiting game
Monday i’ll have the honey and i will do that mead
I have a few meads going currently, and I have noticed that none of them has a Kruesan line. My brews are a little different than yours in that my temps are between 67 and 70 degrees. Is this an issue if they do not create a Kruesan?
I assume its ok because my Hydrometer tells me they have reached zero and after waiting another week they have stayed the same, I have then racked them to a conditioning vessel and tasted them and other than they are extremely young have not detected off flavors of any kind. Have you ever had a brew not Kruesan, and does it to your knowledge have any effect on the final product?
Not all brews will form a krausen line. It is nothing to worry about as you checked everything else and there are no signs of an issue. It is more common in beer making.
@@CitySteadingBrews Thank you again for your help and the wisdom you guys/gals share. I am relatively new to brewing and have been greatly helped by your channel. SPGR is the way.
I wish I had found you sooner, I would have saved a whole lot of money and time.
I have a weird question if found and removed can you reuse spices?
Have you tried using simple syrup as your fermentable sugars? I've found it gives a much higher gravity reading than granular sugar. My hypothesis is you're getting way more of the sugar dissolved and it's just a more accurate reading since my gravity readings used to be way lower than what I could reasonably expect. Avoids the issues with pouring in granular sugar and you can adjust the liquid volume and viscosity. Very easy to make at home and very customisable, and in my experience far more wieldy than granular sugar or honey
Simple syrup is actually just sugar and water… so when you mix in granulated sugar into water you are making simple syrup.
@@CitySteadingBrews hi! i saw another comment under this video saying they boiled down the apple juice before brewing. i wonder, could you make a small batch of simple syrup with sugar and apple juice? also, if you steep the spices in the syrup, will it prevent the spice issue you had in this video? thanks so much! 😁
I find ginger in cider gives a good spice
Imma try making a chocolate strawberry mead soon ,do yall have any recommendations?
I have just followed this recipe to the letter and found my abv was matching yours....a miracle since I am using UK measurements! But to my horror I added bread yeast instead of brewing yeast , just grabbed the wrong one from the fridge. I know from watching (nearly) all your videos that this is not a catastrophe but will it make the finished result cloudy?
Awesome vivdeo, thanks for sharing. One question; You added 2 grams of fermaid o in one-gallon juice. I am brewing five gallons, so I decided to add 10 grams of fermaid o. Is that right or too much? Thanks again.
Tom
That is correct.
This is begging to be oaked! Sounds amazing!
I made a wine inspired by this exact recipe, I think I just upped the abv and used the beast. Turned out great wish I would've saved a bottle. What are your thoughts on luta kviek. I've used voss for a simple cider low abv a lawnmower cider type deal. But I'm wondering if the attributes of lutra kviek would be beneficial to some country wines. It has an alcohol tolerance of 15 percent and is a Norwegian farmhouse strain. It says it loves higher heat and blows through sugar quickly.
We have not even looked into it yet.
what Americans call Allspice in Jamaica we call them pimento seeds
simples, made with apples its cider, made with pears its perry, made with grapes or grape juice in its wine
Not so simple. What is a 4% blueberry? Or a 18% apple?
i made apple wine from "walmart" brand apple juice and it went really well i followed this video to the letter multiplyed x3 (3 gallon batch) it never cleared 100% its 6 weeks old and tastes like a dry white wine but i dont taste the apple im considering adding the spices to the following 2 gallons i have bulk ageing in the fermenter i got with free applejuice lol the hardest part of this hobby is leaving it alone. The wine i drank i have a 2 glass limit if i drink 3 im completely schockered ..it is a very angry/powerful brew ..oh and the yeast i used was flashmans bread yeast probly why it never cleared completely
So giving this a try, I made some muscadine wine a few months ago, back sweeten it a bit to much.lesson learned.
Question on this do you stir it every day like I did for that wine or just let it sit?
Thank you
I used to swirl it all the time but pretty much just let it sit now.
I had to stop giving sample to my wife if it's an active fermentation. Her ulcers flare up and she has very serious pains for some time after. I seem to have an asbestos lined stomach, at most I need a bathroom break.
My honey blueberry ale I had put blow off tude on it for week. In fact it blow the top off my 5 gallon forminter that was fun
I could use a bit of advice. While I anxiously wait for some of my brewing equipment to arrive that I just ordered, I'm adding recipes that interest me the most in the app Brewfather. I've already added your Blueberry Mead with no issues. But this recipe for the Spiced Apple Pie Wine... I've run into a snag with the program. It wants the fermentable listed by weight rather than volume.
Since you were aiming for a specific gravity, you calculated the need to add an additional 1.2 lbs of sugar. (Actually lost me on the math with how you calculated this btw!) You also wanted to leave a bit more headroom just in case it really went wild on fermentation. So... how can I get a rough guestimate of the weight of the juice you used? Since you didn't use the whole bottle?
Convert the weight to volume. Normally google fu can tell you x cups is x grams.
It's not the conversion I'm having an issue with. I know you made this wine over a year ago, but I'm trying to figure out how much of the gallon of juice you actually did use...or a rough guestimate.
On a personal note, I've nerve damage. My already horrible handwriting has been made exponentially worse with hand tremors. This is why I've chosen to use a program like Brewfather to add recipes to. If it wasn't for that issue, I'd just follow along with your video, while taking notes in a standard notebook.
Well.. the idea was to cook it down to a certain gravity. So there is no measurement of volume or weight. Probably about a gallon, so probably 8 lbs. I cannot say for sure because the method used is applicable for any volume.
understood! this will be a big help!@@CitySteadingBrews
Do you have a place you can direct me to, to learn about the gravities and how you came up with the calculation for the sugar?
I make a similar recipe but use 2 lbs of honey and McCormick apple pie spice mix.
See this is smart. Do you have any issues removing the powdered spices at the end?? Or is it pretty easy to just rack them off?.
@@sarzootashoota351 The spice will stay in suspension mostly and I rack off any that doesn't. The finished product isn't crystal clear but is almost completely clear and taste great.
Where do you find the glass bottles?
so i was thinking about how we sanitize everything we brew with, and this crossed my mind. how do we know the sugar, spices or fruits don't have any bad wild yeast or microbes that would normally ruin a brew?
Why have you switched to Red Star yeast? Does it perform better? I am still using Lalvin yeasts and never really had an urge to change.
We bought a bunch of it and have just been using it up. Also, people ask about different yeasts all the time so we like to have experience with them as well.
Next time you measure out your fermaid, could you give us the measurement in tsp as well? My scale is not that accurate depending it's mood and how breezy it is in the kitchen. 😁
BTW I LOVE the channel, You guys are doing wonders for hesitant brewers like myself.
You really want to do it by weight. I bought a small scale just for those types of measurements. Two grams is a precise thing, but some fraction of a tsp really isn’t and could lead to either too much or too little and it does matter.
Hey Brian and Derica. I really love you guys episode's. Very helpful educational. So if I may ask: what kind of yeast would you suggest using for a sweet apple raspberry wine?
And what do you guys prefer your original and final gravity for a SWEET apple raspberry wine?
I'm asking cuz I want to make easily drinkable SWEET apple raspberry wine. And when I say sweet I mean sweet where it balances the ethanol taste. I wanna make alot in time for the Minnesota renaissance festival.
For my first batch I'm in the middle of I used some fresh juiced honeycrisp apples and 2 12 oz concentrated frozen apple raspberry juice by old orchard and followed the instructions on it put 3 lbs sugar and well... bread yeast since it's an experiment and so far taste great not done yet tho. Didn't get an og for it tho. This is only a 1 gallon experiment obviously
Any advice or tips and or your preferences would be much appreciated. Thanks in advance.
Sweetness is very much a person judgment call. That said, we suggest you use enough fermentable sugars to reach your target ABV (as long as that target isn’t too high) then back sweeten to your personal liking. As far as yeast selection goes, something that has your preferred ABV tolerance and offers fruity esters should work great.
@@CitySteadingBrews thanks guys I appreciate your advice
Have you tested the difference of white sugar and raw or turbanado sugar? Is there a difference in flavor? I am assuming that the gravity will be the same but will the flavor be different.
There is a slight difference. The only real change is a bit more molasses but only trace amounts really.
hi brian and derika.the yeast i have on hand is SO-4 and lalvin EC-1118,will one of theses work ? if so,which will give highest ABV.......thanks for your time and help.
Either will work, EC-1118 has higher potential alcohol, but... without the sugars, it won't go that high. SO4 might be better, to be honest, but I don't recall the final ABV of this.
Been watching your videos religiously for a few weeks now. Just wanted to make sure as I'm trying to start my first brew in a couple weeks. If the amount of sugars exceed the tolerance of the yeast, will this make the result sweeter?
Yes, unless the conditions are favorable enough that the yeasts go beyond their tolerance. Also, if you exceed the sugar amount too much you can stress your yeasts. That is why in our newer videos we tend to plan the brew to go dry and then back sweeten to taste. The choice ultimately is yours.
@@CitySteadingBrews So when you back sweeten, would youneed to pasteurize to prevent risking fermentation from starting back up? Is there a way to safely do this without souvide equipment?
Sure! We just like the emersion heater as it keeps the temperature steady. Here is a pasteurization method without utilizing sous vide. ua-cam.com/video/T9vwUibIYe8/v-deo.html
Can I make it from fresh apples? I have a small orchard but lots of apples. New subscriber (age 67) in La Salle, MI.
Absolutely!
Can I use Fleischmann's ActiveDry Yeast on this recipe or is it a must I use wine yeast? keep up the great work
While you can theoretically use any yeast to ferment. Each is unique and different and will impart different flavors, sometimes subtly. For this.... I believe you could use bread yeast and it would be fine. I do prefer wine yeast though as it's more predictable.
Have you tried a cistelle
Help Please.....I am making this and has been fermenting for 14 days now, OG was 1.108 , Had to add more sugar than recipe said to get to the 1.108. Did a gravity check today and its 1.010. Tasted it and it is pure alcohol tasting and little spice taste and no apple taste for the most part.. I used 71b yeast and 2grams dead yeast..... Is this normal for 14days?
Do you think these recipes would be good with a pressed apple cider?
Absolutely!
In the UK we seem to only be able to get cloudy apple juice that's not from concentrate, it tastes amazing and natural but would it be ok for this? And would it clear?
It would be lovely for this and I don't know if it would clear. You might need to use Pectic Enzyme to aid with clearing.
Hello hello hello I'm fairly new to your channel. It's only been a couple of weeks. I have started my new brew. My main question is most likely unrelated to this video simply because I was looking for the newest video you put out to ask my question.... Sterilization... When filling up my bucket of sanitation before I add the sanitary liquid in I'm smelling chlorine from my tap water which I do not use in my brew. How do you feel about that. Me being a brand spanking new brewer my mind is going 300 miles an hour. Worrying about everything and that just occurred to me today when I was taking my reading.. and at this point you're the only one I'm watching, so I'm valuing your opinion. Don't forget inflation is in full swing so filtering water well. If it wasn't going to be that big of a problem, I wouldn't be asking The question on what to do
If you're talking about water for use with sanitation, it shouldn't be a big deal. You're not going to have enough residual water hanging onto your fermenters for the chlorine to be a major problem after rinsing and air drying. If you're talking about using tap water for your brew, I would recommend against it because the chlorine will have a negative effect on the yeast and the flavor of tap water is often pretty poor. I would recommend either using filtered water or going out of your way to buy some distilled water from the store.
Hi, I am from the Philippines! Fermaid O is not available in our country. Are there any alternatives I can use? Or at least a way to have something similar to Fermaid O? Have a good day, y'all!
You can try boiling a few tablespoons of yeast. That's not exactly the same but can be used as a nutrient too.
It's called a creamer whisk. But W.U.S.S. is an apt and more preferable descriptor 🤣
So tried this recipe and i just reracked it after about 4 weeks and it went completely dry, only difference was i used a different brand of apple juice with no preservatives. i took my first sample and the spice were very very strong and the apple flavor was non existent. Is that the way yours tasted right after primary?
Hi! I have a 12 litres batch of spiced apple wine. Used ec-1118 yeast. It is still fermenting after 15 days. There is still quite good activity in the airlock. Temperature is steady 23-24 Celsius. Is it normal that primary fermentation takes so long?
It’s not unheard of. Nothing to worry about at all.
Hey guys! I've watched a ton of your videos and finally have my first question for you. Last night I started the brew for this recipe (spiced apple wine). Today the brew is very active and has a strong sulfur smell. The Internet has mixed guidance ranging from there's no issue to act now or your batch will be ruined. What are your thoughts? Am I safe or do I need to take some action? I used a whole packet of Fleischmans yeast in a gallon container with a starting gravity of 1.110.
It's normally a result of not enough aeration at creation. It normally ages out in time.
@@CitySteadingBrews thanks! Is it too late to aerate it now since I'm still within 24 hours? I thought I shook the bejesus out of it, but apparently not!
Should be fine.
I can't get this yeast where I live... Is there any other yeast I could use to get similar results? Thanks!
You can use any wine yeast really, but there will be subtle differences.
When i used 1/8 tsp fermaod o it removed all foam, then i added 18% champaigne yeast for my 1G spiced apple wine. Seams to be circulating and little foam on top, i degased for first 3 days. Is it normal
From what you told me it seems fine.
Im doing a 4 gal version of this recipe. Would you times all the spices by 4? Even the cloves?
Yes.
Thank you and thank you for the quick reply.