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Morning all. I've tried making this twice now. Once with the original recipe and the second with a few small changes to adjust for my tastes. Each time before kegging I've tasted it and found it enjoyable. Crisp, lots of apple, and great body/mouthfeel. However once I keg it, it's a different...

I've made two cysers, one traditional and one with cherries, and both used Nottingham. It fermented clean and left the flavors of the honey, apples, and cherries in the final product. Both finished in the primary after three weeks while doing staggered nutrient additions at 65 degrees. Compared...

Glad to hear it! Keep us posted.

Any update on the wheats progress? Did you get to start any of the others you were planning?

At the time of the addition it was 1.06. My FG goal was hopefully closer to 1.00

I would gladly tell you the current gravity, but guess what just broke? Won't be able to get another hygrometer quick enough. I took what you said in to consideration. I agree with your assessment about the amount of nutrients. I figured my scaling back was in the ballpark. Also, you may be...

Recipe was simple and designed to finish dry and tart. 1lb of local wildflower honey. Half a gallon of black cherry juice. Qt. Of warm water to soften honey and dissolve 1/8 tsp of yeast nutrient and energizer. Rehydrated 5g of Lalvin 71B. When temp was right everything was put in a glass...

I need a sanity check. I started a one gallon batch of a cherry melomel at the end of last week. I followed a traditional schedule of adding nutrients at the sugar breaks but then something odd happened. It stopped fermenting. Entirely and within minutes of adding the nutrients. The airlock...

2718+5= 2723 Second batch.

Morning all! Anybody else have the flavor cycle, while in a keg, of too young then just right then 'oh god get it out of my mouth'? I'm curious because I'm worried this is normal, seeing some of the more recent posts talking about bitter, sour, and vomitous. Mine has been in the keg about a...

I had my first one last night. First few sips didn't impress me, but I found what I liked at the bottom of the bottle. I was curious if was a graff of sorts as well. A quick google search says it's a fruit style beer made by Miller brewing. Seems to be a niche brew where some of the Twisted...

Mines been in the keg for a while now and I've enjoyed the flavor evolution. Has anybody run into the issue of it becoming too tart by adding too much malt? Other than adding less in the next batch, how have others fixed that in the past?

Fresh pressed might be more susceptible to pectin haze and with larger variation from batch to batch. so long as you don't mind the extra wait time, it's really never too late to try enzyme in a brew ime

I think all three sound tasty and fairly balanced in what you'd want in a flavor profile. I wouldn't make any changes, but I've always been leery on spices. Sometimes it's just too damn hard to get it right and it's always subjective. I added a quarter tsp of orange zest and grains of paradise...

2624 + 5 = 2629

Alright. Graf is in the keg. Smelled awesome. Crisp and sweet up front with a nice malty body. Little hot on the back end right now, but hopefully that will settle in a week or two.

So long as your yeast were healthy the first time around you can use them again. If they compliment the second batch that is. You can even take measures to store it for later use. This is true for most beer yeasts (I'm using Nottingham atm) but I have not tried with wine yeasts. Cyser is a...

Honestly...yeah. I've really been struggling to find something that finishes fast but isn't beer. I've got meads aging. I'm out of Cyser. So I'm dying of thirst. Gonna keg it up on the 18th. And while I have a happy yeast cake, I'm gonna whip up a 3 gallon batch of regular cider for the wife...

I thought I'd rather be safe then sorry since those odors can come from stressed yeast. I added some nutrients the other day and within 24 hours the sulfur smell subsided. I don't plan on any other modifications. Kegging system arrived yesterday that I bought for the Graf. Xmas is showing up a...

I'm at day 4 in the primary and I'm smelling the slightest bit of sulfur. Is this something to worry about? Normally I'd be giving the yeast some TLC about now but the recipe seems to let it ride. Let me add that the current fermenting temp is around 66 degrees atm so I dint think that's a...