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I'm making some mead at the moment; almost ready to bottle. I like when it's not too dry, with the taste of honey still present. I also made some apple jack last year but that's way too strong; I may try to mix both and see what comes out of it.
what type of meade currently? apple jack somes tastey never seen it befer or made it. what did the alcohol content come out too? ive never tested my wine but it is quite potent i would say. i fancy my wine to be perfect for champange or converting to brandy.
The mead is just some honey I bought at the store, water and bread yeast. The apple jack was made with apple juice from the store, some sugar to make it more alcoholic and some yeast. I then froze it and removed as much water as possible. It taste a bit like sherry and is really dry, but way too strong for me. How to jack up the alcohol content with fractional distillation (youtu.be) I don't know about the alcohol content because I always forget to take a measurement before fermentation and I don't know if it is possible to calculate without that.
that fractional distill would net you a very strong brandy btw i bet 70% alcohol of hotter
you can shake the jar and count how long it takes for the bubbles to dis appear. at 70% pure it forms a bridge when shaken the jar sideways. in general thats about 1.5 maybe 2 seonds. from there you could do math to deduce the amount of heat your wine kicks. store bought juice is highly modified juice and considered jailhouse alcohol. you cant learn with out experimenting right.
a few suggestions only make wine when a fruit is pickable. find a spot that holds a 68-70 degree temps fermentation is best when slowed down. fast production produces higher amounts then slower processes. slow processes produce better product imho. need nothing fancy but a good starting point for you to try would be
rinse 5 gal bucket out with dish soap and warm water fill 5 gal bucket halfway with hot spicket water and salt slosh it around for about 10 mins rinse with warm water now its sterile and ready to use
fill bucket 2/3rds way with fruit thats lightly mashed.(fruit with big seeds pluck them out but berries and such leave it) bring 2 gallons of water to 160 degrees and mix in your honey or raw cane sugar not processed bleached sugar if using honey then 2 galls of honey
let it cool to about 90-100 degrees and pour yeast into bucket lightly stir and close lid place in good location and check every 7 days to burp co2 you will clearly know when its slowing down then you check daily
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