Recent content by Sessionz

That sounds interesting too! I brew a lot of NEIPA’s, but have never tried bio transformation in a cider ferment. Only thing I’d be worried about was vegative flavors from keeping it on the hops for too long, I usually only dry hop my ciders for a week max, but what you’re doing could be very...

I’ve made a hopped white peach cider that turned out excellent. I actually just heated 1/4 gallon of fresh apple juice to 150f and steeped 1/2oz amarillo hops in that for 30 min. Still pulls some alpha acids and added a fantastic aroma and hop flavor. I don’t go over 150f to prevent a pectin...

The taste was fantastic! Nice tartness, but not overly sour. The grapes really shined, super juicy. It’s like tart grape juicy juice and over 6%abv!

I had 85% attenuation when pitching two sachets in 5 gal. I used a tilt to log the readings. It chewed through all sugar from my grape additions quickly too!

I just checked the ph and it came in at 2.8. It is really quite tart, but I like it like that! I probably could have gotten away with one sachet, but I wanted to make sure it got sour!

One more quick question: is it advisable to rack to a new carboy when making my fruit addition? I used a 6 gal for the entire fermentation, but only fermented 5 gal of wort. I do have separate equipment for my wild brewing. I could top up with some fresh wort, but I’d prefer to fruit and let it...

Thank you all for the feedback! This was my first foray into mixed culture brewing. I will taste and fruit if all is good. Definitely top up the headspace too!

I just finished brewing a batch similar to yours with 3lbs Pilsen DME, 3lbs wheat DME, 1 oz hallertau blanc at 10 min, 2 sachets of Philly Sour, and added 4lbs of frozen, then thawed Concord grapes + 32oz Concord grape juice directly to the fermenter after 7 days. I held the temp at 76 for 10...

Hi everyone! I brewed this sour ale last February and pitched Sour Batch Kidz. It formed a nice bubbly pellicle for about 4 months. I added several bottle dregs about 4 months ago and purged the headspace with Co2 once done. Over the past 2 months this new white later formed. I’m not sure if...

94ED982B-6B7E-41C4-BC25-FA643AC3F9A3 by Sessionz posted Apr 11, 2020 at 9:40 PMHere is a pic from my last home cider tasting. I served up my Manchurian crab apple blend, passion fruit vanilla bean, golden raspberry, and POG ( pineapple, blood orange, pink guava). All were fermented dry with...

Hey there giddyup, I added 2tsp pectic enzyme and 2 tsp fermaid-o yeast nutrient along with juice and safale is-05 yeast. Ferment it first for 3-4 weeks, then rack into a secondary container with your fruit for another 3-4 weeks. I would recommend cutting back to 1 cup hibiscus for your tea...

Thank you for the advice!

Hi All, I am hoping for some feedback to see if this is possible. I bought some bottle conditioned cider from a local spot called mountain west hard cider. It was fermented with local indigenous yeast. The flavors were incredible. The first bottle had a bit of sediment at the bottom. I have...

I just checked gravity and hit 1.0, only took 19 days! Definitely needs to sit and mature for a few months or longer. It has an interesting fruity aroma.

Hey RPH, I used white labs WLP650