Originally posted by trjones87
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I have had it with the sticks left in and personally didnt like it. Makes it chalky to me. But i alson strain mine through panty hose when I fill the jars and it comes out clear with no floaties or chalky stuff. If you want a more cinnamon taste just let it sit longer before adding alcohol and jarring. Or put more sticks in while youre making it.
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Not what I thought this thread was about. I thought it was about how to make shine, not how to flavor shine
I actually ferment my own applie pie wine (alcohol content of a port... so like 15-17% by volume.) While not a 'shine per se, it keeps you warm at night and goes great with vanilla ice cream.
Ingredients:
Organic Apple Cider from HEB in the glass jugs (can actually just ferment in these...)
Sugar
McCormicks Apple Pie Spice Seasoning
High Alcohol wine yeast.
Campden tablets.
I ferment these in 5 gallon batches in a 6.5 gallon glass jug. Takes about 1-1.5 weeks for primary fermentation. Rack it over to the 5 gallon jug and finish fermenting till clear. Then bottle.
I've made my own just plain hard cider the same way, just no added sugar (the natural cider gets you 4-5% alc by volume as is.)
The amount of sugar I add depends on the yeast I use and a hydrometer I use to measure specific gravity to know how much alcohol I will get out of the process.
Unlike shine... I can't get it higher than about 17% without distilling... which of course we are not allowed to do without a license.
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