#### Brewer_Chad

##### Well-Known Member

Lalvin #EC-1118 Champagne Wine Yeast $0.99 per. pack

5 Gallons of target ARCHER FARMS APPLE JUICE $2.25 per. gallon

2 Pounds of dextrose $2.39

3/4 Pounds of Lite Brown Sugar $1.07

Zepherhills Hills Bottled Spring watter $0.30

Equipment:

5 gallon water carboy empty

5 Gallon bucket

Number 10 plug

S-Shaped air lock

Large funnel

Measuring cup

Bleach

Pot

Spoon

Siphoned hose

40 16oz Bottles

40 Bottle Caps

I filled my sink with hot watter and a splash of bleach and put the funnel, Spoon, air lock, measuring cup, pot, and plug. Put a splash of bleach in the carboy and filled with hot watter. I let everything listed above sit for thirty minuets.

I poured about half of a gallon of apple juice into a large pot heated it to a slow boil and added the dextrose and brown sugar while stirring. Poured the other half gallon into the carboy using the funnel. Then added the hot half with the boiled sugar juice. I poured three more gallons of juice into the carboy; saving one.

I then took luke warm bottled water and poured 2oz into the measuring cup added the yeast and let it sit for fifteen minuets. After fifteen minuets I stirred the yeast and poured it into the carboy. Using the last gallon of juice to get all the yeast in the carboy. Note I had just a little juice that would not fit into the carboy; I filled it to the bottom of the pour spout. I filed the airlock with the bottled watter capped with plug and airlock then started the waiting.

All together I spent $16.00.

I was told at my local brew store that this yeast would give it a little more alcohol, and the brown sugar would help smooth it out.

After pitching the yeast I did not see any activity for about 17 hours, then it started bubbling tinny bubbles like crazy.

Specifics:

Hydrometer readings:

1.060 SP.GR Beginning

0.998 SP.GR Final

Alcohol Percent

A.B.V. 8.0%

A.B.W. 6.3%

Used a splash of bleach to soak the hose, bottle filler, five gallon bucket, measuring cup, bottles, and bottle caps for thirty minuets.

Used 1/4 cup of dextrose, and 2 cups of hot water from the faucet mixed it well and placed into five gallon bucket. Then siphoned the Apfelwein into the five gallon bucket while stirring. Used the siphoned hose and a bottle filler to fill forty 16 oz bottles, caped, and stored for seven days.

Bottled on 12/08/2007

Primed till 12/15/2007

I will condition for three more days and start drinking.