Making a White Currant, Apple and Rhubarb Wine at 11.3% ABV

[@lindadawson6796]

Well done Stuart really enjoy your videos

[@MossHomeandGarden]

Thank you Linda, your kind comment is appreciated :)

[@zig3145]

Hello Stuart! Really love the videos, you've helped get me back into homebrewing and I've got my first batch getting started this week. This cider batch however will be quite interesting and I'd love to see you cover the product in a video to see how you get on, as naturally I consider you to have a lot more expertise than myself. The product is apple powder which is used for wine making. It contains every part of the apple, seed skin and stem, so it will already contain those lovely tannins. It costs £17 on ebay and claims to create 60l of 9-11% cider which sounded good to me. The instructions say to just use still water but I've been considering using some apple concentrate in place of the still water and balancing it by reducing the raw sugar content. Perhaps you could chime in on whether or not that would add much benefit or if I should just use the apple powder as is, and of course any advice in general is more than welcome, especially if you have advice to deal with the mass of sediment I'll surely have in the brewing vessel! Great video as always and best wishes mate! 👍

[@MossHomeandGarden]

Hello there and thanks for the very nice comment. I just wrote a long reply and then it disappeared...so here goes again... I've seen the apple powder before and I did make some myself, but my cider turned out like vinegar. I would be willing to try the bought version, but I'm still working my way through this season's apples and will likely be doing so until Spring 2025. The apple powder is likely to create a very thick layer of sediment, so it would need brewing in a 20l bucket and then racking to clear in demijohns, you will likely not get a hugely efficient yield if the sediment is very heavy, but that is sometimes the case. In terms of additional ingredints, why not do two parallel brews, one with extra and one without, it would be good to see the difference in ferment time, clearing, and of course taste. I hope that gives you some food for thought, happy brewing, I'm glad I've inspired you to take up this most fun hobby again! Regards!!

[@medmiks6895]

you put pectolase in hot must?

[@MossHomeandGarden]

Yes, I made an error, haven't done it since (it was about a year ago at least).

[@aaronweyl2272]

That wine sounds delicious! Like Dog and Duck. ^^ I wonder what happens if you add uncooked Rhubarb in cider even with big wash? You shall do Rhubarb and Custard version expect with real rhubarb and vanilla. (Just thought of idea)

[@MossHomeandGarden]

Cheers! I think it would be just fine Aaron.

[@aaronweyl2272]

@@MossHomeandGarden Welcome. You think so?

[@aaronweyl2272]

@@MossHomeandGarden Also, "Expecting to pop w reaction priming sugar" it's because you don't let brew finished to fermented and the fact you didn't let them enough to clear more. It's fine to have fault on opened too early, did same lol