After a few bottlings, the cellar was getting a little bare of batches under-construction. I just added a couple of new batches. My 100% Apple from Fresh, but pasteurized Apple Cider. and a 3g batch from a juice concentrate Cranberry Blend. I basically followed the same recipe for Welch's Concentrate since it is very similar.
Here is what I did
Cranberry From concentrate
4 1/2lbs granulated sugar (starting SG was 1.094)
3 tsp acid blend
15 drops pectic enzyme
3 tsp yeast nutrient
water to make 3.25 gallon
wine yeast 71B-1122
The rest of what is in the Cellar is: Elderberry 5g (3g no-oak, 2g oak'd), Red Muscadine 4g, Blackberry/Concord 1g, Mead (dry) 1g, and in the Fridge: White Muscadine 1g ( Fridge, cold stabilizing)
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