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Make Sure to Start with the Right Apple Juice or Sweet Cider, « Cranberry Chestnut Bars – Gluten Free, Grain Free, Dairy Free, Chocolate Chestnut Brownies – Gluten Free and No Refined Sugar ».

For long term storage, you need a bit more equipment, time and patience, but it's still a fairly straightforward process. It might also be hard to clean. I hope it mellows but if not, we have hard apple cider vingar, and my kid washes her hair with that. You will want to add your yeast when your carboy is around 75-80 degrees F. You packet of yeast should tell you the temperature range of the yeast. Been there, done that. Apple wine is different from hard cider in that it is usually around 10-12% alcohol and is fermented with the addition of sugar and other ingredients such as acid blend and wine tannin for flavor balance. I think your apple juice would be much better. 65-70 degrees is too cool to jump start fermentation with bread yeast. Apple wine is different from hard cider in that it is usually around 10-12% alcohol and is fermented with the addition of sugar and other ingredients such as acid blend and wine tannin for flavor balance. Very similar to distilling but using cold instead of heat…. I followed Harrington’s recipe exactly, except I did not use a airlock, but rather, a coffee filter. Pour mixture into a GLASS jug (about 3/4 full). I also siphon from my primary fermenter after two weeks long after the early rapid fermentation is over, having used a commercial cider yeast sold by my local Homebrewing shop for $3 – $4 a packet. Results and quality of brews may vary. Once fermentation is complete and the hard cider has been transferred into a fresh bucket, the “jacking” process can begin. You may find it advantageous to add a pound or two of sugar after the first couple of days. You can get airlocks at any homebrew store for CHEAP…while you are there, get rubber “bung”…a plug…that fits your jug. All alcoholic beverages that contain ethyl alcohol have some measure of methyl alcohol. We would put raisins and yeast in our glass jugs, covered with a balloon. You’ll likely need to add yeast to jump start the process with pasteurized cider, since the natural apple yeasts will have been sterilized by pasteurization.

I keep this brew for up to a month in the refrigerator. Preferably a high yielding beer yeast, wine yeast, or distillers yeast. Regarding methanol and concerns related to so-called “apple palsy”:

It never fermented/bubbled in the carboy from what I could tell so i left it to sit for 12 weeks or so and now it has mold Where did I go wrong?? Ugly apples are fine, and may even have more pronounced flavors that picture perfect apples.

Then every day scoop off the ice, until there is no more ice to scoop.The alcohol level the wine starts out at is not all that important. Next the health concerns.

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