6:20 To be precise, common sugar, which is sucrose. is a "disaccharide," (C12H22O11) that consists of two "monodisaccharide" (C6H12O6) joined together. It is non-fermentable. But in hot solution, with a little acid added, it separates into the two monodisaccharide that make it up, fructose & glucose, which will ferment.
Hi Randy, This is very similar to my fall apple recipe so far. However it was a stroke of genius to check the SG of the apple juice before hand. That had never occurred to me, but I will now. Looking forward to the 2nd apple part of this recipe.
Looks solid. It's gonna be good... If no nutrients, freeze 5 or 6 apples overnight. Let them thaw, and run them through a food processor or just smash em up and dump them in. Cheers Randy!
Hey Randy great video. I just did the same except I used fresh apple cider from my local cider mill in michigan. I also used some pectic enzyme to help bring down the pectin. Supposedly to help lower the methanol. It tastes great and smells like fresh apples after I brought it to 45% Really interested to see the second part Randy great video.
Ahhh Good ol' Apple Brandy 😁 I'm looking forward to see how this turns out coming from Apple Juice. If Randy says it turns out good I'm gonna save myself some time and extra labor and leave out the apples and go with Juice. Also if you haven't subscribed to Randy's Channel yet, he's right at 5k so let's get him up there guys! Thanks Randy! Austin
Hey Randy, very curious to see how this turns out!!! I made hard apple cider in a similar process with Nottingham Ale Yeast and put it into Corny kegs in the garage fridge on-tap. One of my best batches I macerated blackberry & raspberry in the secondary fermentation, then back-sweetened right before kegging. How much do you pay for 1 gal of apple juice? Best I've found is my local Shop-Rite @ $2/gal. Side note: you can use those gallon jugs to cool your condenser/dephlagmator water -- fill with water & freeze.
