Recent content by Lerickal

Awesome.

Probably want more spec info here anyways... 6G batch 50# Apricots 1oz Pectic Enzyme 800g Brown Sugar 200mL Begonia puree (The excess pollen here probably caused me the grief with clearing) ...some K-Meta...I didn't seem to write it down on this day. 5g Cote des Blancs 2g Yeast...

Hey there, Just trying out a taste of my Apricot Cider, and I noticed a faint vinegary finish. I did add begonias (tuberous) into the primary to ramp up the tartness, so it could just be that. I didn't have/test the pH at the start of fermentation, but it's sitting at 3.54, so nothing too...

I'm quite excited to see where this goes. I'm working towards a similar goal for 2016. I've only recently begun using Nottingham, but I've been primarily learning with EC-1118 for ciders and sparkling wines with reasonable success. The yeast works very well, even with low nutrients and high...