Leggyno9
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- May 15, 2020
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Morning folks. I seen a recipe that people were using in Africa due to the alcohol ban and thought I would give it a go. Had to be a bit creative as I didn't have the same ingredients as such.
I started a 5 gallon tub with 2kg white sugar, about 20 chopped apples of various varieties, a few peaches, five teabags, five rose lemonade tea bags and topped up with 1L of apple juice and water. Gave it all a mix and added 5 sachets of general purpose wine yeast {capable of op to 12%} as it was all I could get my hands on.
OG was 1.04 which seemed low on reflection and the airlock wasn't doing much after a week so added another 1kg sugar and 1L apple juice.
So.... First question is have I put too much sugar in?
Second question is how do I adjust the OG after adding sugar?
And finally how long should it take to ferment and how much abv should that leave me with?
Not great on all the technical terms so looking up the answers has been a bit of a nuisance.
This is the first time I've made anything with fruit and started it before I realised I should have crushed or pulped the apples first. Saying that, after a week it's got quite a nice light flavour to it
I started a 5 gallon tub with 2kg white sugar, about 20 chopped apples of various varieties, a few peaches, five teabags, five rose lemonade tea bags and topped up with 1L of apple juice and water. Gave it all a mix and added 5 sachets of general purpose wine yeast {capable of op to 12%} as it was all I could get my hands on.
OG was 1.04 which seemed low on reflection and the airlock wasn't doing much after a week so added another 1kg sugar and 1L apple juice.
So.... First question is have I put too much sugar in?
Second question is how do I adjust the OG after adding sugar?
And finally how long should it take to ferment and how much abv should that leave me with?
Not great on all the technical terms so looking up the answers has been a bit of a nuisance.
This is the first time I've made anything with fruit and started it before I realised I should have crushed or pulped the apples first. Saying that, after a week it's got quite a nice light flavour to it
