My method is very simple, obvious and nothing particularly new. Many of you will have done it by accident and read many posts on how to prevent it or remedy it..........This is starting to sound like the drivel you get at the start of a get rich quick scheme before you part with your credit card details
![Laughing :lol:](./images/smilies/icon_lol.gif)
Anyway, prepare your recipe to whatever you normally do. For the purpose of this "lesson" for Truckers Anti-freeze, I will just explain the method rather than the recipe.
Regular supermarket apple juice is about S.G. 1046. If this is fermented to dryness it will finish about S.G.1000, giving an ABV of around 6%.
METHOD
In addition to your apple juice, add about 30g of sugar per litre (raising the S.G to about 1056)and pitch the yeast as normal. Ferment the brew as normal checking the S.G. REGULARLY When it has dropped to about 1020, bottle it.............Yes you heard me, bottle it! Use PET bottles for your fist few attempts so you can monitor it.Keep the bottles at fermentation temperature for 12 to 48 hours. Squeeze the bottles REGULARLY to check the pressure build up (carbonation) You should be familiar with the feel/pressure associated with the level of carbonation you prefer.
Once you have the pressure/feel you desire..............(here's the catch) move the bottles to a fridge. They MUST be kept below the fermentable temperature of the yeast!
Allow a week to "condition" and for the CO2 to enter the solution .....Bingo....Truckers AntI-Freeze. ABV approx 5.6%
You must remember that you need to store the bottles at a temperature low enough to prevent fermentation re-starting.
With a little experimenting you can control the temperature and time to give consistency and allow the use of glass bottles. All the above figures and times are approximate and suit MY taste. You can tailor the sugar/gravities to your preference for taste, alcohol, carbonation or bottle bombs
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