No cooking. Prep time-- 10 minutes with a beer in hand, 5 without.
10= half gallon plastic containers of 100% Apple Juice. 2= pounds of corn suger (not table sugar). 1= packet of Montrachet (champagne) yeast.
Go to your local brew supply shop and buy a plastic fermentation bucket, lid and aerator kit (under $20). Pour about a gallon of tap water and a cap-full of regular bleach into the pail. Use a white wash cloth to wipe the entire bucket, lid and aerator parts to sterilize them. Rinse everything. Put the aerator together and attach it to the lid, set the lid on the pail to keep everything antiseptic.
Pour one or two jugs of juice into the pail and add some of the sugar. Keep doing this to disolve the sugar into the juice. Use a stainless steel ladle to make turbulence in the juice, add yeast. Put the lid tightly on the bucket. Remove the aerator cap and add about a half shot of Vodka to float the bell. Replace the cap. Set the whole assembly someplace where the temperature is usually 70 degrees without a lot of regular traffic (a table or counter in a basement works fine). Put the date on a sticky note on the lid and walk away.
Within 24 hours you will see the aerator popping. There may be enough action to pop the lid so just make sure it's secure for a week or so. Leave it alone for a month or two or twelve.
You are NOT making apple jack, this is apple champagne. It will taste smooth but won't be bubbly. I add marachino cherries or a cinnamon stick as a garnish. Can be heated as a toddy. Tastes better than schnapps.
Cost: 10 jugs of juice= $25. Corn sugar= $3. Montrachet yeast packet= $2. Makes 5 gallons or 2.5 CASES using beer bottles.
Alcohol... as described- about 8%. I add honey, dry malt and/or rock candy over the course of a year and have hit 21%+. You won't taste the potency for at least an hour or well into your 2nd or 3rd glass and won't care (where it got it's name).
WHY- use Vodka in the aerator? Because it sits for months and can be invaded by foreign bacteria through the aerator. Vodka kills anything because of it's alcohol.
WHY- corn sugar instead of table sugar? Corn sugar disolves better and is more easily broken down in the fermentation. The use of table sugar in alcohol can result in headaches.
Why- add stuff as it ferments? To feed the yeast something new to devour and raise the alcohol level. If you learn about sugars you can make all kinds of great-tasting stuff!
The Germans call it Affelveis. Americans call it- Liquid (use your imagination) Remover or LPR.
Last Edit: Dec 25, 2010 12:52:15 GMT -5 by vl - Back to Top
Thank you very much VL! I have bookmarked all 3 & will look later.
I played a few yrs. ago....made some wine in an old plastic milk jug out of household ingredients. Hey, it wasn't too bad. I like SWEET wine, so I added about 5 times the sugar I was supposed to put in.