I’ve hit an apple orchard nearby where I can buy gallons of cider. Can I just dump them into a carboy and at yeast? Do I need to “ bloom” the yeast? What kind of yeast is recommended?
I just bottled my first batch of mead. It’s simply honey, water & yeast. I racked it at 3 & 6 months and bottled it at 2 years. I have no idea if this is how it’s supposed to taste. It’s like a dry wine. I haven’t tested the alcohol content. Looking for tasters bear me. Dry wine? Can that be right?
I started my cider 10 days ago. 3 gallons of pastuerized cider from my nearby orchard. Added Nottingham ale yeast. I was very careful to make sure everything was sanitized. I'm still getting a "bloop" in my bubble about every 20 seconds. How long before I siphon it off the sediment for it's 2nd...
I just started 3 gallons of cider with appx. 5 grams of Nottingham Ale yeast. (comes in 11 gram package), I put vodka in the bubbler and started the yeast with 4 oz. of warmed water. Wish me luck.