Recent content by embreedow

I'm still pretty new, but it would definitely be less strong in terms of alcohol, but you could also drink it sooner.

Would any off flavors occur if I left it in primary for 4 weeks? I forgot about it :o

Ok I whipped up 3 gallons in primary. Some of the boiled bananas fell in the primary and after about a week is now just mush Is that ok?

I decided to make this into an experiment. I just picked up 11 gals of apple juice. I'm going to split my too sweet and alcoholic batch into 3 5 gal containers. Because I only have a little less than 2 packets of EC1118 champagne yeast left, I am going to do 2 batches with that, and one batch...

Hmm so your saying if I divide it by 3 I'm still going to get 10%?? Don't get me wrong I like a strong drink as much as the next guy, but I like my cider around 8% and dry, not really sweet. I have another 2 5 gal carboys so If it'll still come out to around 10% I'll split the one 5 gal into 3...

Thats what I'll do. Thanks!

Also, if the answer is splitting and adding apple juice, should I pitch more yeast? I used champagne yeast.

So I have made one batch of 2 1 gallon jugs before this with just some cider and yeast. Turned out pretty good. This time I decided to up the octane and did a 6 gallon batch with 10 lbs of sugar. Racked to secondary a couple days ago and threw away the extra on top of the yeast. I tested the...

So I racked to secondary after two weeks and it seemed like it'll turn out good! It was still a little sweet at 1.04 but it seems like it was still fermenting a bit. Also, it was VERY alcoholic. Will that mellow out a bit if I let it sit for a few weeks/ a month? Sorry im a little new to this...

Ok, I read through the whole thread and decided that I needed to write down some questions to ask since it takes two years :o Do the raisins go in secondary or primary? Should I sanitize the raisins in some way to make sure there aren’t any pestecides and stuff? I read somewhere to let it...

I dunno what I would do without you guys! Sorry if it was discussed before, but can I pasteurize the wine to kill the lactobacillus? I looked back through the thread and I think I found that pasteurizing does prevent the lactobacillus from taking hold and turning it to vinegar. Next time I'm...

Ok, so I harvested by batch with sweet rice and red rice yeast... I'm not gonna lie, it tastes pretty weird. Kind of tart and almost citrusy, with a hint of sourness. Is this how its supposed to taste, or did I just ingest something thats gonna make me sick?

I'm starting a batch of this today, ill update in a couple months.

True that. :mug: This is my first "real batch" after just throwing some yeast in cider with an airlock on it, but im making a little over 5 gallons. I should have enough to have a couple every week or two to see how it develops over time. Thanks! Also, I was just wondering cause i tasted my...

I think I'm going to in secondary. I just started my 5 gal batch and it's bubbling away nicely. I was wondering, is it going to finish way too dry and "rocket fuely" to drink a couple weeks after its done? If it is, do I back sweeten or let it age, and how long to age if I need to age it?