Ingredients:
625ml grape extract syrup
1 liter of apple juice
2 tsp yeast nutrient (deactivated bread yeast - see my blog)
1/2 tsp DAP
1/2 tsp bentonite
1/8 tsp wine yeast (Red Star Premier Cuvee)
Original gravity was 1.06
Final gravity wasn't tested
Final alcohol is estimated at 9% due to ingredients
For more details on the method check out my blog. The quick instructions are below.
After the ingredients are added cover the top with breathable paper as the yeast are multiplying, after 5 days add an airlock or loose cap with a plastic bag and elastic band. The wine should be mostly brewed in 2-3 weeks although should be left for at least 5-6 weeks to settle and complete the last small bit of fermentation. Leave in a warm, dark area until all bubbling stops and the liquid is completely clear.
Due to time constraints I haven't been able to work on my brewing projects for a while but I wanted to report on this one since it's been in the gallon jug for around 6 months.
This has turned out really well and is my best recipe so far. The flavor is milder than the last batch due to scaling back the ingredients for a lower alcohol level. The result is a much more smooth and drinkable wine. I would definitely go with the lower alcohol recipe which creates a much more palatable result.
The flavor is similar to a mild and smooth white wine.
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