Original gravity of treetop apple juice10/30/2023 Either that, or maybe it was harmed when our refrigerator died last year. I always hydrate yeast in water that I have recently boiled, but this time I think I may have burned the yeast. I kept some of the juice and poured it into a cylinder to measure the specific gravity, and determined that there was enough sugar in the mix for the yeast to produce a final result of about 6% ABV. Since the juice is already pasteurized, the first step was just to sanitize my primary fermentation bucket and pour 5 gallons of apple juice, the pectic enzyme, and the activated yeast into it. If a glass of cider falls on the ground or I spill some during brewing, the dogs are going to try to lick it off the floor and I want it to be safe for them. I use erythritol as a sweetener over other sweeteners because it has almost no flavor and is not toxic to dogs. Two other important ingredients are around a couple tablespoons of pectic enzyme, which will keep the pectin in the berries from clouding the cider, and about a cup of erythritol for sweetening. To do this on the very cheap scale, you could also use juice concentrates, which I will do for a future project. It’s a little more expensive than making beer, but apples are more expensive to grow than grains, so it makes sense. I also ordered a 10-pack of champagne yeast from Amazon that came out to about $1.50 per envelope. I bought 6 gallons of Treetop apple juice for about $36 and 2 3-pound bags of frozen mixed berries from Costco for about $15. For this cider, I am adding three types of berries that will pretty much drive away the apple flavor, so I think it is totally appropriate to use pre-mixed, pre-pasteurized apple juice. To do it right would require a juicer or juice press, a sizeable strainer a 5-gallon stock pot and probably an outdoor burner, since a 5 gallon stock pot won’t fit on most stoves. That is honestly too much work to do at home, since it would require not only getting a mixture of about 60 pounds of different types of apples, but also juicing and pasteurizing 5 gallons of apple juice. For example, a cider maker might mix crab apples, Granny Smith, and red delicious in some proportion to get the flavor they are going for. ![]() The flavor of an apple cider is usually balanced by creating a mixture of apple varieties.
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