Help Support Aussie Homebrewer by donating:

  1. We have implemented the ability to gift someone a Supporting Membership now! When you access the Upgrade page there is now a 'Gift' button. Once you click that you can enter a username to gift an account Upgrade to. Great way to help support this forum plus give some kudos to anyone who has helped you.
    Dismiss Notice

Malted Cider/wine

Discussion in ''Non Beer' Brewing' started by depatbrewing, 10/10/11.

Tags:

 

  1. depatbrewing

    New Member

    Joined:
    2/10/11
    Messages:
    4
    Likes Received:
    0
    Posted 10/10/11
    alright so this is what i did.

    i wanna know what it will taste like if some one can give me a clue.

    im not that experienced in brewing but the ciders i have made are crap and the wines are brillient.

    i started with

    15lt just juice apple

    500gr malt

    3.250kg of dextrose

    2 cinnamon stick

    1 pinch of allspice

    1 quarter of a clove

    ok i used enough water to dissolve the dextrose and malt in boiling water (that was a wonderful smell).

    then boiled two cups of water and added the allspice clove and cinnamon sticks to it, to let them steep.

    while the dex and malt mixture was still warm i threw that and the juice together.

    after half an hour i added the now room temp clove cinnamon and allspice mix to the fermenter.

    my O.G turned out to be around 1.130, though i still had undissolved sugars at the bottom of the fementer.

    now fermenting in about 12 at night to 18-22 during the day.

    any suggestion on the taste lol
     
  2. DUANNE

    no chiller and botulism free since 2010

    Joined:
    16/8/08
    Messages:
    1,062
    Likes Received:
    42
    Gender:
    Male
    Posted 10/10/11
    rocket fuel?
     
  3. KudaPucat

    Well-Known Member

    Joined:
    18/11/10
    Messages:
    218
    Likes Received:
    0
    Gender:
    Male
    Home Page:
    Posted 10/10/11

    what yeast did you use?
    Unless you used a champagne yeast, I'm expecting this will have some residual sweetness... it's quite a heavy brew. it'll be 12% minimum I'd expect
     
  4. depatbrewing

    New Member

    Joined:
    2/10/11
    Messages:
    4
    Likes Received:
    0
    Posted 10/10/11


    cider yeast and yes some of the aim is rocket fuel lol but seriously hows this gonna turn out

    there was no maker on the packet of cider yeast either it just had a batch number on the back and cider yeast printed on the front (very annoying the brew bloke wouldnt tell me who made it either)
     
  5. KudaPucat

    Well-Known Member

    Joined:
    18/11/10
    Messages:
    218
    Likes Received:
    0
    Gender:
    Male
    Home Page:
    Posted 12/10/11
    Without knowing the yeast, I simply can't help you.
    If it goes dry (as many cidres do - but they only start @ OG=1040) then it will be good, but undrinkable for 24 months.
    If you keep it up near FG=1030-1040 then it'll be drinkable in 2 months, good in 6.
    It's a moving scale in between. It depends on how you like your drinks to taste. Most low ABV wine yeasts will stop you at 1.015 or thereabouts, which is good for a quick drinking cyser @ 14% - this will also age very well. champagne yeast will take it completely dry and give you 17.5%
    If you stop it before 10% then it wont lay down well, as it lacks the protection of alcohol, but then, it's a small batch, so you could just drink it to avoid this issue ;-)
     
  6. depatbrewing

    New Member

    Joined:
    2/10/11
    Messages:
    4
    Likes Received:
    0
    Posted 11/11/11
    well good news it came out at about 18% and tastes freaken awesome now for it to carbonate and then age a little
     
  7. Wimmig

    Well-Known Member

    Joined:
    8/3/06
    Messages:
    560
    Likes Received:
    9
    Gender:
    Male
    Home Page:
    Posted 11/11/11
    3 ~ kg of dextrose.

    Good god.
     

Share This Page