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Beverage Making Beer, wine, mead, soda, cider, spirits, cordials, etc.

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Old 02-03-2013, 12:39 PM
Ottis Male Ottis is offline
Join Date: Sep 2012
Location: WVa
Posts: 69
Default Johnny Jump Up

I make at least one batch of this a year, and let it age for a year. I make mine fizzy by bottling like beer in 12 oz beer bottles or 16oz swing tops. Also, sometimes I take a gallon and flavor it with blackberry or raspberry flavoring in a one gallon wine jug.
When I have it, I'll use 1 gallon of home squeezed sweet cider and the rest store bought apple juice.


Johnny Jump-up

6 gallon recipe

~6 gallons apple juice (w/o preservatives) (I use Wal-Mart Great Value Apple Juice.)
1 can Welch's White Grape concentrate
6 cups brown sugar
6 cups white corn sugar
10 teaspoons tartaric or malic acid
6 teaspoons pectic enzyme
3 teaspoons tannin
6 teaspoons yeast nutrient

Premier Cuvee wine yeast
6 oz priming sugar and bottles

OG 1.080
FG .998

11.4% ABV

Mix ingredients and keep in primary two weeks. Rack to secondary, leaving most of the gross lees behind. After two more weeks, rack onto 6 oz priming sugar and bottle in crown caps or swing tops. If you allow this to sit in the secondary too long and get crystal clear it may end up as a still cider. It'll clear in the bottle. Allow it to bottle condition for several months.
Six months to a year is best. It gets better as time goes by.

Yeast Notes;
Premier Cuvee wine yeast (45-95 deg F.) alcohol tolerance up to 18%

Great Value (WalMart brand) Apple Juice

Nutrition Facts
Serving Size 8 fl oz
Calories 110
Sodium 35 mg
Potassium 260 mg
Total Carbohydrate 28 g
Sugars 28 g / 0.9876 oz
Protein < 1 g
Vitamin C 130 %
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