Intrigue! What was your process?
this post was submitted on 19 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider
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Quick and diry guide to fermenting fruit - cider and wine
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Pretty simple, after a thorough sterilization I use three full 32oz bottles of the juice brand you see there. Added a gram of cider yeast, placed the lid on and the glove acts as a makeshift pressure gauge that would balloon a bit at the height of fermentation around two-three days in depending on the sugar content. Squeezing the CO2 out and seeing how many seconds it takes to fill again should give you an idea of the fermentation rate. The yeast is a special formulation, Cider House Select Premium, works really well as I can have cider in as little as 4 days, up to 7 if the sugar content is higher. I keep it in a dark, temperate, dry place and use a sterilized electric drink pump from Amazon for bottling.
Are there any apples in there?
Nope. I use 100% single fruit juices. I sample each batch, if the juice is too tart or doesn’t have enough sugar to produce enough alcohol then I add some simple syrup made with freshly boiled water and let cool before pouring it in, then I add the yeast.
I use the same brand of pomegranate juice to make grenadine syrup, and I always have so much juice leftover that I don't know what to do with (except drink of course). I think you have inspired me. Any tips for a potential first time fermenter?
Basically make sure you sterilize everything you use. I made a pineapple cider that went bad due to using an unsterile spoon during the fermentation period.
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