Jouravl
Linadoc, Lyudochka will definitely unsubscribe.
Tatyana, I didn't squeeze the juice. Its grapes, near Moscow, have a lot of seeds and are already soft. I suppressed it and set it to ferment together with the seeds, wandered very actively for two weeks and then somehow calmed down, here I strained it, threw out the seeds and peel, added syrup and put it back in a warm place. The peel looked like raisins and the smell is so alcoholic
And I made yeast from a smoothie, made myself raspberries, strawberries, currants from frozen berries, left a little, added sugar and they came up very quickly.
In general, I'm experimenting
Orshanochka
Jouravl, Nadezhda, I have not yet experimented with homemade yeast - I use our Belarusian dry wine. My juice and syrup immediately fermented actively too. Then I look, it dies down, I add 1-2 tbsp. l .. sugar is wandering again. When the addition of sugar did not help much (but 4 weeks had not passed), I poured it into bottles with orange and mint syrup. Let's see ... As somewhere in one of the topics local wrote: gag helps to create new recipes But all the grape pulp was used for moonshine. Now I'm driving (it smells of isabella), then to make cognac on oak chips, but that's another story.
solmazalla
]Apple Champagne
Here's my champagne before going to the cellar. It tastes like dry wine, but what will you get with liquor? Semi-sweet or semi-dry?
Orshanochka
This weekend I could not resist .... I tried one bottle (fortunately there was a reason - my mother came to visit). I tried apple - there are a lot of bubbles, in the glass they rise from the bottom up - the beauty of a blooper. It tastes like semi-dry. But he still has to stand and stand. I think the taste will get better.
sweta
Can you please tell me the recipe for bread on cider for cotton.
Iri55
Ehhhh! I need to buy a more powerful juicer for the winter, otherwise I was tortured with mine and make a shampoo.

Once I made wine from black currant - it turned into vinegar. The second time is delicious! This year I read, read where to adapt apples, but basically you need to drive them through a juicer.

Thanks to the author, shampoo in plans for next year.
Antonovka
sweta,
I've found one recipe for a skip

Somerset Cider Bread (Oven) (Idol32)

Apple Champagne
sweta
Lena, thank you very much, but this bread, unfortunately for the oven, and it would be easier for me, for a bread machine.
Ljna
I need to buy bottles for champagne and do a little for the next year.
this year the cider was made according to Lina's recipe, it turned out with bubbles and very tasty
Sasha55
[url] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=392723.0/url]
gawala

Sasha55,
Sasha55
gawala, this is me by accident.

I wanted to give a link to Katrinka, she does not know where to attach the apples, and poked in the wrong place, it was necessary to remove it ...

gawala
Sasha55, no sooner said than done.
Sasha55
for apples.
Ljna
Linadoc, Lina, tell me, will alcohol yeast work? or must be wine
Linadoc
Evgeniya, wine is better, they work on fruits, and alcoholic ones - on cereals and sawdust
Ljna
Linadoc, Thank you!
I will look for wine, eh
Linadoc
Well, you can make the sourdough yourself, as I described in the recipe. That's not difficult.
Matrosskin
Can you please tell me I'm trying to make a liqueur for flavoring. They do not want to brew 30g of mint tea in 100ml of water. Tea absorbed all the liquid. I can't imagine how to dissolve 800g of sugar in this. Or will it dissolve in alcohol? Or am I doing something wrong? I have already put the juice. Don't let the product go to waste
Linadoc
Matrosskin, I'm on a journey, there is almost no connection. If not too late, then I will answer. Boil mint in 100-150-200 ml, it doesn't matter. Then add a bottle of good brandy or vodka, which is 0.75 liters. This is almost a liter, dissolve 800g in it. Sahara.And season with this syrup.
SvetaI
Linadochow the recipe was raised in time! Husband's parents threaten with apple harvest
But I don't have a juicer, just a juicer. Do you think it is worth venturing with champagne made from this juice? It is quite hot at the exit, I collect it in sterile jars and immediately roll it up without additional sterilization. Stands for years without problems at room temperature. And right there you need to wander. Although one of my friends seemed to make cider from it. But in general, everything worked out for her, her neighbors believed that she was a witch
Matrosskin
Linadoc, thank you very much.
Ljna
I still have sugar and did not dissolve in moonshine, I mix it every day
I also wanted to ask about the mint, I didn’t take it out, I probably need to remove it?
Linadoc
Remove the mint, of course. Sugar doesn't dissolve well, but that's okay.
Ljna
today the sample was removed, a few more days to stand before the spill, it was necessary to empty the canister, so I poured it into a saucepan, tasty and already with decent degrees)))

p. from. found wine yeast in the end
Linadoc
Quote: Ljna
found wine yeast in the end
That is why, with decent degrees already
Signorina
Linadoc, Lina, good evening! Save my champagne November 24 put apple juice with water, sugar and wine yeast and covered with a medical glove with a pierced finger. And everything was fine last night, the glove was inflated. And today I come home from work and see that the glove has not just fallen out, but even partially absorbed into the can. Now everything is thrown away, right?
Ljna
Signorina, surely there is no rush? this time changed gloves several times
Signorina
Ljna, Evgenia, there was no gust on the glove itself, it was torn even when I pulled it off the can. I have nothing to lose, I added a couple of tablespoons of yeast, which I prepare for cider. I stirred it, put on a new glove and put it back to the battery. Let's see if it can come to life again
I suspect 2 points here. Or a small volume (it took 1.7 liters of juice in total) and therefore the process went wrong. Or an open balcony tonight. It was cold outside, maybe it slipped through? Although it stands near the battery at the other end of the room, and even wrapped in a blanket. In short, I don't know yet, but I was terribly upset.
Linadoc
You have to taste it. Maybe a small volume has already fermented. Then it will be sour and strong. You can add sugar and fermentation will go again.
Signorina
Linadoc, Lina, I tried it. Sour, but I don't feel the degree
The glove puffed up again after adding the cider yeast yesterday, but deflated again this morning.
What do you advise? Add sugar after all? How much is my volume? Or consider what is already done? But the liqueur is not ready to be added, it will stand for another 3 weeks, the "champagne" itself will not stand that much, it seems to me.
Linadoc
Of course early. Sugar must be added. This means that there is not enough substrate for fermentation. Maybe grape juice is rather weak, in the sense that it is too refined, without sugar and diluted. In short, while sugar, or you can add raisins, the same grapes
Sheala
Linadoc, Lina, tell me, is it completely unrealistic to store ready-made champagne in an apartment? Well, there is no cellar in the apartment, and the result will not fit in the refrigerator. Maybe if the sugar for flavoring is halved? Yes, there will be less gas, but it will not explode. Or is ripening at a lower temperature essential to taste?

Girls, how do you store champagne in your apartment?
Linadoc
You can reduce sugar, but ripening is better at T from 12 to 16 *
dalida
Good day. Please specify:
Do you crush blackberries with apples or add whole or crushed berries to juice?
What kind of mint you use: I have two varieties: one with fluffy leaves and not very fragrant; 5 leaves can be put in a glass of tea. The other, with smooth leaves, has a red trunk, and there is a lot of it and one leaf per glass of tea, very vigorous.
Linadoc
Quote: Delilah
Do you crush blackberries together with apples or add whole or crushed berries to juice?
I twist everything together in a meat grinder.
Quote: Delilah
What kind of mint do you use
I have regular pepper. But "vigorous" would be more interesting. I would try "vigorous".

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