I an unexperienced swedish brewer trying to brew some and learn some. I might start with apologizing for the abuse of the language that is to come.
I've made two 4,5l test batches with the following recipe.
4 liters of Finnish ecological pressed apples
4 dl of ecological Finnish concentrated apple juice
1/2 dl of sugar
1/2 ml of yest nutrition
144g sugar/l
One jug has Safale US05 and the other M02 cider yeast. If i can get a hold of 4 more lites of pressed apples i might start one with dry bread yeast for sweet doughs just to get this out of my system.
Fermentation hast started in both after 3 hours at a rate of on bubble every ten seconds. I plan on leaving them in the heat of the house (24C) until tomorrow and the putting them down in the cooler basement (17C).
Starting gravity is at 1065 and I´ve cranked out some diy calculations/ estimations of a maximum ABV at 8,5%. Hopefully I land slightly lower than that and get some residual sweetness.
I've made two 4,5l test batches with the following recipe.
4 liters of Finnish ecological pressed apples
4 dl of ecological Finnish concentrated apple juice
1/2 dl of sugar
1/2 ml of yest nutrition
144g sugar/l
One jug has Safale US05 and the other M02 cider yeast. If i can get a hold of 4 more lites of pressed apples i might start one with dry bread yeast for sweet doughs just to get this out of my system.
Fermentation hast started in both after 3 hours at a rate of on bubble every ten seconds. I plan on leaving them in the heat of the house (24C) until tomorrow and the putting them down in the cooler basement (17C).
Starting gravity is at 1065 and I´ve cranked out some diy calculations/ estimations of a maximum ABV at 8,5%. Hopefully I land slightly lower than that and get some residual sweetness.
