Recent content by Bocochoco

Sounds like an SO4 issue from the yeast to me.

This is why I love this board. You've given me a new tree Hewes Crab The Hewes Crab was Jefferson's premier cider apple (though the lost Taliaferro variety produced his favorite stuff). It was a Virginia apple, partial to Virginia soil and climate, that had emerged near Williamsburg around 1700

I'm glad I made this thread. It's given me some great insight. I'll check out those sites. I'm definitely not wanting a 30 foot tree. That was my biggest concern. I'm somewhat limited on space so large trees in that spot might block to sun to my barley bed. I grow my own alcohol. Cider is just...

This made me chuckle. What I'm mostly concerned with is that this place has dozens of other apple varieties and cross pollenation could give me an undesirable tree. Perhaps it's not a bad thing though. It could lead to something with a lot of acid and a higer sugar content. I expect my trees...

Ok so from what I know, crabapples are actually endemic to the Americas. They make for good ciders due to the high acid/tannin levels present. There are hundreds of types. Eat one. If its tart and juicy, use it. If its crazy astringent then the tannins might be too high for general alcohol use.

Yeah there's a growing consensus not to even worry about adding it. I still do.

Nah, it will likely kill most of the yeast causing too great of a lag time allowing bacteria to take hold. Right now you'll be competing with the wild yeasts on the fruit more than bacteria.

If you still have risidual sugars and are in active fermentation the yeast will actually require oxygen. You should try EC1118. It's my go to when a fermentation gets stuck and I'm too lazy to troubleshoot it lol

So I just got my hands on some liberty apples from a local orchard in northern Illinois. Place costs a fortune and I cant afford bushels at $4 a pound. I was considering growing from seed as I picked from the deepest section away from other varieties but bees will be bees. Should I risk what I...

Are you certain there is no bubbles on the hydrometer or it stick to the sides of whatever its floating in? 2 months is considerably long which isnt necessarily bad depending on the conditions but whats really throwing me off is this "generic" wine yeast. I've never heard of generic wine yeast...

Crabapple applejack that's undergone MLF has a gorgeous mouthfeel to counter the increased viscosity and increased sweetness of the alcohol. I guess if you dont want to let it age then avoid it.

You can make young juices that are meant to be drank young.

Ingredients I used for a recent batch. Had a bit leftover I just used to flavor tea. 24 oz raspberries 240 oz blueberries 4 cups sugar 1 cambden tablet 1 tsp tartaric acid Pectic enzyme Nutrient blend Red Star Premier Classique 1 1/2 gallons purified water

This might seem obvious but before starting any project make a list of supplies needed and have them all ready before you begin. I can't tell you how many times I forgot a tool or ingredient by rushing things

I've read adding extra lactic acid is a better option. I guess I have some experimenting to do