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2kg 10B apricots. Some from last year I think
2kg market apricots from Mrsbrown
Halve and destone. Freeze, defrost, bring to a simmer, for 45min this time.
Cool to 50C, add 1 teaspoon (3g) pectinase and one crushed camden tablet. Stir, cover. Keep warm/ish for 36hrs. (24hrs would be fine but that point was late evening). I wrapped the pot in a towel for the first night, then put it on the brew heater.
Boil small brew bag to sterilise.
Strain pulp through bag. Including lots of squeezing. Maybe a press would useful here.
Juice yield was 3-3.5L* with very little pulp. Doing the pectinase treat before juicing was new, and worked a treat. I'd done a little googling which said that pectinase helps with juice extraction, not just haze reduction in the finished product.
Put the apricot juice in a sterilised fermenter.
Add 16L plain commercial apple juice.
check OG: 1.052
pitch SN9 fruit wine yeast. (turns out I prefer the versions using champagne-Lalvin EC1118 or Safcider yeast)
*the receiving pot said 2.75L, it made up to 20L in the fermenter (implying 4L apricot juice). Somewhere in there is the real number. Wotevs
12th June. No gloop (only a week!) 1.005, so 6%. Some spritzig still present. Cloudy sadly.
13th June: started bottling, lots of sediment. So instead, I've racked it on to 40g of dextrose. Not sure if time will clear it, whether I should use some sort of finings, or what. The decision is now put off for a few days anyway.
22nd June: bottled. Sediment vanished. Still a little cloudy but no more than the last year or two. Hopefully it will clear properly with time. 4doz and 9
2kg market apricots from Mrsbrown
Halve and destone. Freeze, defrost, bring to a simmer, for 45min this time.
Cool to 50C, add 1 teaspoon (3g) pectinase and one crushed camden tablet. Stir, cover. Keep warm/ish for 36hrs. (24hrs would be fine but that point was late evening). I wrapped the pot in a towel for the first night, then put it on the brew heater.
Boil small brew bag to sterilise.
Strain pulp through bag. Including lots of squeezing. Maybe a press would useful here.
Juice yield was 3-3.5L* with very little pulp. Doing the pectinase treat before juicing was new, and worked a treat. I'd done a little googling which said that pectinase helps with juice extraction, not just haze reduction in the finished product.
Put the apricot juice in a sterilised fermenter.
Add 16L plain commercial apple juice.
check OG: 1.052
pitch SN9 fruit wine yeast. (turns out I prefer the versions using champagne-Lalvin EC1118 or Safcider yeast)
*the receiving pot said 2.75L, it made up to 20L in the fermenter (implying 4L apricot juice). Somewhere in there is the real number. Wotevs
12th June. No gloop (only a week!) 1.005, so 6%. Some spritzig still present. Cloudy sadly.
13th June: started bottling, lots of sediment. So instead, I've racked it on to 40g of dextrose. Not sure if time will clear it, whether I should use some sort of finings, or what. The decision is now put off for a few days anyway.
22nd June: bottled. Sediment vanished. Still a little cloudy but no more than the last year or two. Hopefully it will clear properly with time. 4doz and 9