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first batch........ simple.. honey... spring water... yeast... and raisins.... first ferm for 3 weeks... second for another 3.... cleared pretty quickly .. sampled and tested.... sits about 13%...... dry but honey finish... already have another batch on .... love it

second racking...already so clear....nice and dry

racked lemon to clear last night....decided to try a taste.....imagine a light lemon on white wine....with a soft honey finish.....yeo the gallon is almost gone...turned out well

i had looked up some of the older methods.. of keeping everything all natural... and some of them said add raisins... cant hurt .... as far as time... prob 2 weeks in primary... then let it sit 2 weeks in 2nd.... as long as it clears try it out... hopefully it tests out at about 1 for sugars

how long to ferment ??

after some good shaking about an hour in...already bubbling well

microbatch cider

started up a cider micro batch today....sugars at 1.050 should brew out at 6% .... raisins added for yeast nutrients

did anyone try raisins as nutrients ?

I started off with some mead.... now once that is bottled im thinking of trying my hand at some cider. just a small gallon batch to try out... ill add sugars.. bring it up to the 7 or 8 % potential mark.... then any tips on time to ferment or what strain of yeast to use... dry wine yeast.. or...

I took the small carboy and racked it today for a second ferment... added some lemons to the mix..... alc it had dropped from 1.01 to about 1.04.... so not much more than a beer at this point.... hoping it mellows out a bit as its still pretty harsh

imma giv'er a shot

but adding all the chems is not keeping it traditional and natural ... which is what im shooting for

very interested to hear how this turns out... big fan of keeping things all natural

been thinking of siphoning off a gallon of my lees and adding lemon.. anyone had luck with lemon mead ?:ban:

added a cup of chopped raisins to the big carboy and about half a cup to the gallon.. they are both bubbling away nicely now after an hour or so of adding the nutrients

Okay... Well if you have an answer already go with it I can only answer what I've found

I have looked it up on a few sites and they all call for about 25/gallon

checked the sugars and its only sitting about potential of 6% will be adding 2 cups of raisins to the large carboy and half a cup to the gallon tomorrow

ok I have racked into smaller carboys..adding raisins tomorrow to give the all natural nutrients the yeast needs.....will keep posting