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I think BM said this recipe is based off of a Midwest kit, so you'd have to take it up with them whether or not it's within the guidelines of a Belgian blonde.

Did you take a sip of the must/wort (heh what would it be in this case!) before you pitched the yeast? I'm just trying to imagine what flavors popped out.

So in the wine recipe section, this same recipe is still listed. However, the poster of the recipe added in bold type not to make this stuff because it came out really sour and to delete the recipe. Anyone care to shed light on this?

It depends on how much wine you want to make, really. For primary fermentation, regardless of your batch size, any food-grade bucket/container will work. I think the most important purchase you could make is a secondary carboy. I don't know what you use for your beer, but if you plan on...

I can attest to this. If your SWMBO likes a medium bodied semi-dry to sweet red wine (depending on how much you backsweeten), then you should give Joe's quick grape a shot. It's drinkable when it's ready to bottle (4-6 weeks). Although I just bottled mine, I understand like most wines and...

Ok, thanks for the info! I was just curious more than anything about the hydrometer readings.

No, don't apologize! It was my fault for kind of being daft, thank you for being patient and clarifying. And definitely keep us posted about your fresh-pressed cider endevours!

:off: So is this competition you'd enter your cyser just for the Twin Cities metro area? Since I live in one of the farther reaches of the state, I don't hear too much in the way of homebrew competitions. Back on topic... I think I might try my hand at your recipe, especially going to the...

Okay, I will just let it sit on the sediment and forget about it until July 2012, while checking the hydrometer every so often. It's a good thing I've got other things to do while this one ages! Thank you for your thoughts on the matter Matrix and 2ndGen.

Ok, that makes total sense to me now, thanks! So when you chill your bottles for a day or so before you pasteurize, I'm guessing you let the bottles come back up to room temperature before you proceed with heating them?

Thanks for your input Medsen. I did shine a flashlight through the wine and it looked pretty cool. I didn't see anything suspended in the wine, but my current flashlight is one of those wind-up ones, so the beam isn't very strong (time to get one of those fancy Maglites!). As far as...

From my own research into making homemade soda, it sounds like if you just ferment long enough to get carbonation, the ABV is below .5%. I don't know if even that low of alcohol content is bad for the fetus, but I just thought I'd share that number with you. Maybe another option could be to...

dinnerstick: It's good to hear that the plastic bottle tester works for someone else, I will definitely go that route. So if I read your response correctly, if you let a PET bottle get to what you like, it will be overcarbed for a glass bottle? As far as the pot/heating is concerned, it...

Ok, here's the recipe (sorry for not posting it initally, I should have known better ;) ). 2.5 lbs clover honey 3 lbs juneberries (I picked them when they were ripe, froze for a few days, then thawed) water to 1 gallon 1 Campden tablet (crushed) 1/2 tsp pectic enzyme 1/2 tsp yeast...

So I read/skimmed through all the pages thus far on this thread. Now that I'm sleepy enouph to finally go to sleep (2am local time atm), I thought why not chime in about a couple things! 1) While I've been collecting enough glass bottles to use for my brewing adventures, I've been reusing...

Thanks for your imput Huesmann. The recipe I followed was for a juneberry wine, in which I substituted the sugar for the appropriate amount of honey. The directions said to place the must in an open pail and have the berries in a mesh bag, cover with a towel, then after 5-7 days, remove bag...

I have a juneberry melomel that is in its third carboy now (spent 7 days in primary, 3 weeks in secondary, 2 weeks in tertiary). When I racked it into the tertiary, I added campden and sorbate, in addition to a touch more honey and juneberry juice. The liquid is clear and the hydrometer has...

Ya, you have a point there. If it ends up being a 3-5% cider, the soda option would be a touch strong (apfelwein is in the 8% range if I recall correctly).

I hope this isn't off topic, but has anyone tried using stevia for backsweetening a cider? To be honest, I haven't tried using it at all, but from what I understand, it's in the same camp as Xylitol as far as natural low calorie sweeteners are concerned. More on topic, you can just leave it...

How long has it been in the fermenter?