Apple Wild Sage
This is another of my half-gallon experiments that I wish I had made a full gallon of. It’s a little sweet and the apple and sage flavors are bold and divine. It’s a perfect fall beverage.
I juiced fresh Fuji apples from my local farmer’s market which yielded about 20 ounces of apple juice. I used it to replace some of the water. I paired this with wild foraged white sage from our local chapperal. Normally people just use this for smudging. It’s a very strong flavor but I felt that the fermentation process would temper it a bit.
This brew is super delicious and can almost be classified a “cider” but you know how I feel about classifications…
20oz Freshly juiced Fugi apple juice
1 small lime sliced
5 white foraged sage leaves (dried)
9.6 oz Jaggery sugar (from Indian market)
1/2 Whirlfloc tablet
Dash of yeast nutrient
Pinch Licorice root
Yeast Abbaye yeast (pink packet)
Safale 04 yeast added later
This was a 30 minute boil since no grains were involved. I added the apple juice 5 minutes before flameout.
After 24 hours I didn’t see any fermentation going on so I added some Safale 04 yeast and that perked it up. It was fermented for 13 days and bottled for 3 weeks. I am definitely making more beers with fruit using this simple process.