I buy apples and use a juicer to extract the juice.
When fermenting fruit you can get methanol alcohol (dangerous in higher quantities.)
The alcohol in our beers is Ethanol the not so dangerous one.
Methanols boiling point is about 65C, I boil my apple juice for about 15 - 30 minutes, more than enough to get rid of the methanol.
After that I ferment normally like you would beer.
Fruit has about 100% fermentable sugar so it will and with a FG of about 0.
I back sweeten with a non fermentable sugar. I use Erythritol.
The wife likes elderflower and lime flavour.
I add the elderflower at start of fermentation.
Lime juice and Erythritol is added 2 days before bottling.
When fermenting fruit you can get methanol alcohol (dangerous in higher quantities.)
The alcohol in our beers is Ethanol the not so dangerous one.
Methanols boiling point is about 65C, I boil my apple juice for about 15 - 30 minutes, more than enough to get rid of the methanol.
After that I ferment normally like you would beer.
Fruit has about 100% fermentable sugar so it will and with a FG of about 0.
I back sweeten with a non fermentable sugar. I use Erythritol.
The wife likes elderflower and lime flavour.
I add the elderflower at start of fermentation.
Lime juice and Erythritol is added 2 days before bottling.
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