A couple of weeks ago I decided to try and make some apple wine. I bought some apple juice from the store. It was pasteurized. That's it. Nothing else added. I got two gallons.
The idea was to freeze condense the juice to make a more concentrated juice. I've made apple cider in the past but it comes out too tart and dry. I've tried to halt fermentation by chilling the cider to 35F once I reach the desired sweetness. That only slows the fermentation process down. It doesn't stop it. So you get what you want for a couple of weeks.
I took the two gallons and put them in two, one gallon pitchers and put them in the freezer. After about six hours the water began to freeze. After that every hour or so I would pull the pitcher out and scoop out the ice and then put the pitcher back in the freezer. At the end of the day I took what was left (a little less than a gallon) and boiled it for 10 mins. I added some holiday spices and put it in a one gallon fermenter.
It now sits in Ellie's closet. I'll report back when I taste it.
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