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  • #51292
    Whirlibird
    Whirlibird
    Survivalist
    member10

    A while back I mentioned that I was starting some fermented drinks.

    Well the day came, and not bad.

    The hard cider, a little weak . Not sure if the cold killed the yeast off or there just wasn’t enough sugars to make it work right.

    The “ersatz Mead”, I rather enjoyed. A little weak flavored, but probably ended up @7% alcohol.

    Gotta say, it was easy, unlike beer.

    Started a new batch of each, watching the temperature closer, should see better results.

    Will post the directions later.

    #51294
    Whirlibird
    Whirlibird
    Survivalist
    member10

    Simple Hard Cider:
    1 gallon Great Value Apple juice (-6oz)(room temp)
    1 packet champagne yeast
    1 balloon

    Pour out @6oz. of the juice, add the packet of champagne yeast, shake well.
    Save the cap for later.
    Place balloon on bottle mouth.
    Place the bottle in a room temperature place and leave alone for 45-60 days.
    Filter and refrigerate or decant/bottle/refrigerate.
    If the yeast stops mid brew, the balloon collapses, add another packet of champagne yeast.
    Want a little more alcohol, add some sugar before the yeast.

    #51295
    Whirlibird
    Whirlibird
    Survivalist
    member10

    Simple Mead

    1 gallon spring water
    1 empty gallon Jug from water
    1 packet champagne yeast
    2lb. Honey (cheap is OK as long as its just 100% honey)
    1 balloon

    Warm the water to dissolve the honey in the water. Allow to cool to room temperature in the formerly empty jug. Save the new jug for later.

    Once cool, add the packet of champagne yeast cap and shake well. Save the cap for later.
    Place the balloon on the jug mouth.
    Place the jug in a room temperature place and allow to remain at least a month, preferably two.
    The longer you can let it sit, the better. Six months is certainly not too short for smoothing out the flavors, etc.

    When you are ready to drink it, filter it or decant and enjoy.

    #51296
    Whirlibird
    Whirlibird
    Survivalist
    member10

    Ersatz Mead

    1 gallon spring water
    1 empty water jug
    1 balloon
    Simple syrup (2 cups water, 2.5-3 cups sugar) cooled
    (I used syrup that had cranberry infused into it for flavor, previously used to sweeten cranberries while dehydrating)(need to bump up the concentration of flavoring)
    @1 cup brown sugar

    Make the simple syrup, pour into empty Jug, add @ 1/2 gallon of the spring water.
    Shake well.
    Add the brown sugar and yeast, shake well.
    Add the rest of the water, leave some headspace in the jug. Shake well and place a balloon over the mouth.

    Place in a room temperature place for at least a month, preferably two. (See above for notes)

    #51297
    Whirlibird
    Whirlibird
    Survivalist
    member10

    Playing with a fruit Melomel at the moment, will give a report on it when it’s ready.

    I highly recommend starting a batch of the cider a week, it is worth it.

    • This reply was modified 8 months ago by Whirlibird Whirlibird.
    #51307
    Profile photo of GeorgiaSaint
    GeorgiaSaint
    Veteran
    member9

    You’re 41 years & 3 days too late for me, Whirlibird. LOL! :-)

    GS
    "Ye hear of wars in far countries, and you say that there will soon be great wars in far countries, but ye know not the hearts of men in your own land."

    #51313
    Whirlibird
    Whirlibird
    Survivalist
    member10

    Trade stock.
    Snake bite.
    Profit.

    And congratulations.

    • This reply was modified 8 months ago by Whirlibird Whirlibird.
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