![]() Oz Show," told viewers that tests he'd commissioned found 10 of three dozen apple-juice samples with total arsenic levels exceeding 10 parts per billion (ppb). A #6 rubber stopper fits the bottle.Arsenic has long been recognized as a poison and a contaminant in drinking water, but now concerns are growing about arsenic in foods, especially in fruit juices that are a mainstay for children.Ĭontroversy over arsenic in apple juice made headlines as the school year began when Mehmet Oz, M.D., host of "The Dr. ![]() They cost me $8 each, and this one gallon bottle from Sprouts cost the same, $8 but came filled with unfiltered, & very cloudy apple cider, ready for fermenting. Then I pitched in ale yeast, Coopers from and also I added a dozen little pieces of oak that I'd toasted in the toaster oven for 90 minutes.Īnyhow, you don't have to buy carboys at the brewing store. I poured off just over 12 ounces, then added one 12-oz frozen concentrate apple juice, straight in, no added water. I measured specific gravity and it was 1.050. You can ferment right in the container it comes in. Recent discovery: At the grocery store Sprouts they sell an un-filtered apple juice in a 1 gallon clear carboy. It's too sweet for me, and I blend it down with a more dry cider before drinking it. When it finished fermenting it was over 18% ABV, but still sweet and super apple-tasting. The initial SG was 1.15, almost as thick as maple syrup. I once added eight 12-oz frozen concentrates to a 1 gallon carboy, then topped it with apple juice. My experience adding frozen concentrated apple juice has been good. It's 13% ABV, medium dry and has got a good color. Right now I'm drinking from a batch that started with a gallon of store brand apple juice, 3 cups of sugar, and the champagne yeast. I'm trying a batch now, but won't get to the drinking stage until 3 or 4 weeks from now. He said it takes about a week to ferment. They used the local store brand of apple juice, a whole small bag of oak cubes, and the ale yeast he sold me. They were brewing a 6 gallon pail of apple cider when I went. Recently I switched to an ale yeast on the advice of the guy in the brewing store. I leave it in the plastic jugs until my supply of empty bottles is ready, then bottle it & it sits another couple weeks. 1 clove per half gallon, a pinch of freshly ground nutmeg. I've also tried adding spices when I rack it out of the carboy into the plastic jugs it came in. The last few batches, I bought a small bag of toasted oak cubes from a local brewing store, and added a dozen cubes to each gallon carboy, right at the beginning. I've always used store brand or inexpensive apple cider to start. I tried adding white cane sugar, and also adding thawed frozen concentrate apple juice to reconstituted juice until I got the SG above 1.1. Final ABV was over 18%, but there was still some sugar left. It tolerates up to 19%, and no matter how much sugar I added, it was still dry tasting, until I topped out at SG of 1.15, which was almost like syrup. My first batch, fermented right in the half-gallon jugs it came in from the store, I used a baker's yeast and added no sugar. It just took longer to ferment, then came out with higher alcohol content. So I tried adding sugar thinking it would make it sweeter. I like a slightly sweet cider, more like a Woodchuck brand cider than a Crispin or an Angry Orchard brand. I'm using 1 gallon carboys & trying a different recipe each time.
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