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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?

ok ill try either the banana or raisin trick. Thanks!

Should I worry about putting a blowoff tube on if I am using a 5 gallon bucket? And I don;t have any yeast nutrient, so should I just throw in 2 packets of Lalvin EC1118?

I looked earlier today and it's lookin good. I can already tell it is definitely starting to ferment. I'll post in about 3 weeks with the results to show everybody the yield with rice that uses a little less water.

Ok, so instead of trying anything with the spiced vietnamese yeast, I just went to a different Asian supermarket. It was huge! there are a few in the orlando area but this one I liked the best. It's called 1st oriental supermarket for anyone in the Orlando area. I did Sarah's original recipe...

ok will do, if it works ill get the rice goin and update if/when it starts workin!