While I totally admire and respect the "Apple Master of the Northwest" - Cranky-, I remember him musing about time spent foraging and processing apples vs time at the real job. Free fruit and lots of labor (less if you have the cool tools that cranky built) vs putting your paycheck down and buying the precious juice.
A few years ago I tried a small apple ferment from store bought cider and hopped it up with a little concentrate (all Washington fruit). I was not so impressed with it that I gave most of it away, that was also after I tried some of cranky's wonderful apple. I found a stashed away bottle a couple of months ago and really it wasn't so bad - Time and age! So that was with crap juice could it be better with quality juice?? One of my local brew shops was offering fresh unpasteurized apple juice blend of seven apples ( Gravs, Jona, Summer Red,Gala, Dabinett ,and Brown Snouts.) for $8ish a gal, I missed out on last years offering so I jumped on this one and ordered 50 gals.
50 gals of apple juice would be a bit over 700 LBS of apples plus a lot of work to get them into juice form. So $500 to fill a fermentor at this point in my life was worth a try. Got the juice today, wow so tasty and sweet but the sugars were only 13.5 brix, my first thought was to amp up the juice, Ive got bags of panella and could get those numbers up. But stop I'm trying to make the best apple brandy not apple rum... I'll be happy with a 7isn abv wash and let the apple flavor come through No added sugarEC1118 pitched
OVZ
Apple the easier way ??
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Oldvine Zin
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Apple the easier way ??
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