Originally posted by Maputo_Brew
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Apple concentrate
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2 weeks, cleared and carbed nicely.
Man it's gorgeous and dry...
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This gallery has 1 photos.Last edited by Maputo_Brew; 3 April 2022, 04:21.
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Originally posted by Toxxyc View Post
I want to buy another container with him, but need people to split it with.
How long does this stuff keep?
thinking about getting 2x6l
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The stuff I got was manufactured somewhere in 2020. It was just stored cold (as per instructions, it should actually be stored frozen). I, however, stored it at room temperature for a good week or so before I used it, and it was still good. I used 5kg to make a 30l batch, but I suspect I overdid it a bit. The stuff sits at 72 Brix, so that's 1.37 on the SG scale. That's so high, the hydrometer can't even measure it.
I worked on a simple dilution calculator and I overshot it a bit. I suspect you can make around 30 litres using 4kg of that concentrate, and then use 1kg to backsweeten to taste, although I think 1kg is way too much. You can just dilute the rest and drink it as juice. The cans come in 25kgs each, and they run around R1,000 for a can, which isn't too bad considering you can make 5 batches of cider from it.
That's the last time I got prices. I'll have to find new ones before I can order again, and then I should be fine repackaging it in 5kg buckets and freeze it for whoever wants. It excludes yeast and chemicals to stabilize, obviously, so that'll have to be added as well, but at least it's cheaper than some places charging R400 for the same amount (this would work out to around R250-ish, and it'll be readily available).
I won't order right now, need to recover a bit financially from the last year and a bit's issues, but things are looking up now, so perhaps in the next month or two.
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Promised myself I wouldn't make another batch before I have a working keg system, but she asks about cider every now and then.
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Originally posted by RudiC View PostMy problem is to stop the yeast and then to bottle condition. It just doesn't work well for me.
As you say, they have to stand and condition for a long time before they're at their best.
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Originally posted by Maputo_Brew View Post
Why not? I sweetened with Stevia, carbed with dextrose and it was very very nice. I had no need to kill the yeast.The Problem With The World Is That Everyone Is A Few Drinks Behind.!
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Originally posted by JIGSAW View Post
Yours is only 2 weeks in the bottles ... what was that FG ... as bottle bombs can still happen
Honestly i don't know my FG. Broke the hydrometer a few days before (ordered 2, should arrive tonight).
Flied by the seat of my pants and my experience with Lutra. 3rd day I crashed, fined, 5th day backsweetened with stevia, added priming sugar and more apple juice, bottled and that was that.
6th day was already nicely carbed but cloudy. 15th day was cleared but highly carbed. Was lovely.
Already doing another batch.
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Site says out of stock, but call them and they will tell you they have stock. 2,5l is enough for 21l at about 1040 og (from my experience).
I have made 2 batches and have enough for 2 more. They are occupying my bottles as wife is a very slow drinker.
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