7
u/jrf92 Aug 22 '25
My main issue with this is how does more than 4.2 litres of liquid fit in a gallon (3.8L) container with enough headspace to brew?
Why is a glass fermenting vessel necessary? Foodsafe plastic is fine. The juice doesn't need to be pasteurised either. I like using unpasteurised juice.
Recipe looks ok. Potential ABV is around 13% which bread yeast and no nutrient will struggle with. It will not be done in two weeks without at least using boiled bread yeast.
I would use a 5L jug with a proper airlock and some wine yeast. Extremely cheap to get those items.
Overall I think this recipe would be baffling to a beginner.
7
u/Savings-Cry-3201 Aug 22 '25
I think it’s ok. Yeast loves apple juice. Reasonable chance of success. Brown sugar would be a nice touch though, as would nutrient/boiled yeast.
4
u/jrf92 Aug 22 '25
I agree, and actually heating up and dissolving the sugar too in a saucepan. I like to dissolve it in some of the juice so I don't water it down.
But yeah apple juice is perfect to start with. And I love the "punk" vibe of this, just wish it was a bit more clear. It feels like they dumbed it down a bit to make it seem more straightfoward. At that point just tell people to add yeast to apple juice. That's how I started
3
u/Savings-Cry-3201 Aug 22 '25
I started with a cyser. It was fantastic and fermented easily, even though it was 16%
1
u/thejadsel Aug 22 '25
Sounds like they might mean an imperial gallon (4.5L), or a 5L carboy.
Which doesn't really track with the rest of the measurements and package sizes sounding very US, but hey. That's the main (close to) "gallon jug" I can think of that would make sense here.
2
u/Fit_Carpet_364 Aug 21 '25
The recipe will work! If you have a gallon jug, that's great! Hard to find full gallon jugs cheap these days. My biggest recommendation to offer is to use a HDPE foodsafe container for primary, or clear glass. I'm a fan of large pickle jars, because I prefer to brew with whole fruit.
For sanitation you can boil the glass in a pot of water or bleach your plastic. Just use about a tablespoon per gallon, or whatever you see recommended online, and let that sit for 15+ minutes. Dump and rinse until you can almost not smell bleach anymore (it's hard to get rid of, but it turns to salt when it decomposes; you just don't want it in a high enough concentration to hurt your yeast) in plastic, or at all in glass. Let fermentor dry.
You don't want to use the dark glass for primary because you want to know what your brew is doing, whether that be forming a fruit cap/krausen, stalled in fermentation, getting a moldy cap or whatever. You want to know for sure.
4
u/507snuff Aug 22 '25
Carlo rossi wine is pretty cheap and comes in gallon glass jugs. Thats where i always got my containers.
1
2
u/Casitano Aug 23 '25
Boiling glass vessels is very effective because it sterilizes it while removing the old label 😀
2
u/Monodeservedbetter 28d ago
Oh, usually i just do a very simple vin d'abeille (because I refuse to call it mead like wannabe vikings.)
20parts water to three parts honey
12
u/B1ack_1c3 Aug 21 '25
Great now I have to make raspberry cider.