Recent content by jarett

I don't know... I made a one gallon batch with two cloves and it's actually very tasty. I did also put in a little more than the proportional amount of sugar so there may be some extra sweetness offsetting the cloves. Since I put two one gallon I think the eight in five gallons might be ok...

OK, so it's only been 24 hours, but OH MY LORD! It smells amazing! I sure hope the final product is as good. It is going to be a very difficult six weeks. I'm lucky, though, I did a 5 gallon batch in a 6.5 gallon carboy and glad I did. There was a pretty good amount of foaming that I think...

Ok, hopefully I didn't go too far off the deep end with my experiment. with the holidays coming up I wanted to do something seasonal so I'm trying an apple pie cider. I used two pounds of brown sugar, three cinnamon sticks, two vanilla beans, and one clove. Any predictions on how it will turn out?

Has anyone ever tried to carb using sugar cubes?

I just bottled my first batch last night and man it was tart! I'm really hoping it mellows out. I only aged it for 5 weeks since I was getting impatient. The starting reading was 1.056 and finished at .096 so it's pretty darn dry as well as potent.

Anyone try Truvia?

I've read every single post in this thread and while there were a couple discussions about back sweetening, there is not one that discusses adding non-fermentable sweeteners when assembling the recipe. I also asked about it and never received a response.

I'm a noob... I have a 5 gallon batch of apfelwein going now with a few "experiments" in one gallon jugs (pineapple concentrate, cranberry juice, etc.) and haven't gotten to try any yet. I'm on post 7,000 and wanted to ask this so there might be some answers by the time I get to the end...