how do you ferment apple juice and for how long?

Answer 1

This tangy fruity brew is made by fermenting apple juice in a two-stage process: First, the juice's natural sugars are converted by yeasts to alcohol, and then a group of bacteria called acetobacter convert the alcohol to acid. This acetic acid fermentation forms vinegar. Discovered by chance more than 10,000 years ago, when a cask of wine was allowed to ferment too long, today's modern vinegar-making process is very carefully controlled.
At is simplest, apple cider vinegar is a multi-purpose product, used in preserving, and in recipes ranging from dressings to dessert. At its most complex, apple cider vinegar rivals any fine wine vinegar as a fine cooking ingredient.

Answer 2

Fermented Apple Juice

Answer 3

I just recently did this myself. Well first you need a fermenter. Most homebrewers typically use a six gallon bucket you can find at any homebrew store, but a gallon jug of somekind would be ok for a smaller batch. You need some dry yeast which is cheap at about $1 a packet (you'll only need one).

Typically you ferment something for 3 weeks and then bottle for another three weeks. The problem here which you may not know is that just fermenting apple juice alone will taste like crap. It will have alcohol but no body whatsoever. You really need some liquid or dried malt extract. This gives it the flavor you're probably looking for. Go to www.austinhomebrew.com and you can see for yourself how much the malt extract costs. I promise you this single ingredient is the key to making a quality beverage.

Directions: Get a big pot and cook the apple juice, water, and malt extract for approximately an hour. Hops are only a couple bucks so add some of them. Let it cool to around room temperature and put in the container. Add yeast. If the container has a screw on lid, poke a hole in the top.. You need to let the gases out or it could explode on you. If you want carbonation add 3-4 grams of sugar to each bottle when bottling. I sometimes use 20 oz Pepsi bottles because they're cheap. Make sure you run them through the dishwasher first.

Answer 4

You ferment the apple juice by adding yeast. What you get in the end depends on the juice, the yeast, and anything else you add.

If you're using fresh apples, you need to press them to get the juice then add campden tablets to kill the bad bugs. However, if you're allergic to sulfites, you can simply pasteruize the juice (heated to about 180F -not boiling- for about a half hour). If you're using bottled juice, it's already pasteurized, and you're covered.

The yeast you add makes a difference - baking yeast won't taste good, champagne yeast makes a very dry cider, cider yeast leaves a rich cider flavor, and it goes on. You don't have to add sugar or malt extract or anything if you don't want (adding malt makes it something other that "cider" though I forget the name). Adding a little yeast nutrient (from the homebrew store) will help the fermentation along.

Keep everything meticulously sanitized and let it ferment for about 2-3 weeks (until your airlock stops bubbling). Siphon the cider off the chunky bits that have settled to the bottom into a new, sanitized container and let it sit in a nice cool spot for another 2 weeks to a month.

Bottle or keg, and enjoy.

Fermenting in a barrel, JD or otherwise does NOT make apple jack or brandy...it's just barrel fermented cider. If you leave the top open and exposed to air, it's at risk of being horribly contaminated by bugs (attracted to the CO2 from the fermentation) which are nasty on their own, but also carry acetobacter which will irreversibly turn your hard work into vinegar.
Apple jack or apple brandy is only made by the distillation of cider. Brandy, by heat distillation, and apple jack is by freeze distillation.

Answer 5

If your trying to make cider there are two ways.First you need apple juice that hasn't been homogenized or pasteurized.Secondly a wooden airtight container.A Jack Daniels barrel is ideal. Depends on how much you are trying to make.Fill the barrel with juice leaving the hole on top uncorked.Add 5 lbs of sugar.You will need extra juice to keep the barrel full add daily to the top.The barrel also need to be kept somewhere where the temp stays between 45 and 55 degrees. It takes about six weeks.You will notice bubbles in the "bung hole" at the top of the barrel. When the bubbles stop the cider is ready.You can do one of 2 things then.Cork the top and let sit in the barrel.This is Apple Jack or brandy.Or you can bottle it.This is the champagne. If you go that route,which is the best option you need to add 2 or 3 raisins to each bottle. The process isn't difficult it just takes the right equipment and time.For extra flavor and sugar content try adding a bushel of pears to the mix,and have someone press the 13 to 15 bushels of apples. Did it with a hand press once,way to much work.Any local orchard should be able to help.Good luck. If you have any questions you can e-mail me.

Answer 6

Hope this helps!