Recent content by ryands79

Understood Candlewine. I think aging & is the solution to my problem. I've done this a couple times now so I think I can be a little more patient with it. I like a high ABV, don't really care to much about an apple taste -at this point-. Just want a more drinkable cider/wine. Thanks guys.

I just got mine going during the weekend. I also used one of Jack Keller's recipes but modified it for a 5 gallon batch. Before I put in the yeast I measured the OG @ 1.14. I'm not worried about any other readings this go around. I will keep you posted.

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I am planning on starting a batch of muscadine wine this weekend, never done it. I am very new to the wonderful world of brewing. What I need to know are guidelines to go by such as OG readings, SG readings, acid readings & when to do them! All I've been doing up until this point is thrown fruit...

I went into this whole thing really cold, when I made my first batch I was very surprised that it came out tasting like wine. I was expecting more of an apple cider with a little kick. Don't get me wrong, I'm not unhappy with the applewine, just surprised. I'm just gonna let my latest batch age...

Gotcha, I just wanted to make sure I wasn't missing something here. Sweeter = less alcohol content. I need to work on that then, this stuff is potent!

I am very new to this, I just bottled my second ever batch of hard cider. Both times the cider ended up tasting like 'cheap' wine. How I made the cider; I put 1 packet of yeast(dry wine the first batch & champagne the 2nd) into 1 half gallon all natural apple juice(no preservatives) & let sit in...