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Well I left this for a long time before bottling yesterday, three months to ferment is enough I think! Still sharp as hell, and not at all clear... But. I pressed on anyway! Added the caramelised honey, and bottled it. Leaving some bottles to carbonate, some I will pasteurise tonight. I ran...

Well, I just bottled this after the gravity settled at 0.980 - so. Strong brew it is! Around the 13.5% mark. 2 and a half months it was fermenting and falling clear... When I tasted it during bottling it was harsh as hell! Hoping it mellows right out, the ginger flavour is VERY "there", but...

Ah really? That's a shame :o( Maybe I can get it back when I back sweeten.

Just taken a gravity reading since fermentation seems to have almost ceased. 0.98... Thats 13%abv. And it tastes veeeeery sharp, not a hint of caramel in there. So, gonna leave it a few days to fall clear and then put it into another vessel, backsweeten and bottle.

Looks normal to me.

Starting gravity of 1.110 - this is going to be a hellishly strong brew LOL

Ok so I have just set a batch of this away, I assumed that "1 teabag - brewed" meant a cup of very strong black tea, so I've done that. I've set 12 litres of this away, so simply multiplied the recipe by 4.4 to convert, except for the tea. We Brits know our tea, so (guessing again) I used half a...

Noted. Thank you :-)

Lastly, does it matter if I use juice from concentrate or does it need to be just pressed and left alone? Not that it matters for a batch this size, the cost difference is about £6 for a 12 litre batch, but good to know for the future if I like the recipe and crank out a 100 litre run.

Hellfire this is a lively fermentation! My airlock won't stop farting LOL! Though it doesn't smell like caramel apple coming out of the top... It smells, well... Just like fermenting apples. Which is fine... But... Maybe didn't caramelise the sugar enough?

So adding the tea bag... You say "1 black teabag, brewed" - what do you mean? As in a teabag that has already been used to make tea? Or throw the bag into the primary as it is? Brew a cup and add the tea? Second question... All the above into the primary, and racking once dry and leaving in...

Well... I shall leave it a wile longer in the bottle and then we shall see!

It remains to be seen how good the vinegar will be though haha!

Just set 12 litres of this away. 1.080 gravity, I went for quite a dark caramel,and the juice currently tastes like overly sweet apple juice. I plan on letting it ferment out and then backsweeten (possibly by just priming individual bottles with the caramelised honey), and have a plastic...

Ah. A proper gallon! Dont worry I like 'em strong!

Important question: Gallon... UK or US gallon? A "gallon" here is 4.55 litres...

Just purchased a new fermenter, the yeast and a new hydrometer along with some yeast nutrient (because it was £1) and a couple of other bits. 15 litres of pressed apple juice to collect at the weekend and I can set it away!

I will be using the plastic bottle trick to gauge the gas.

I have a friend who has already asked me for the bottles! So... Not a total failure!

Bottling