Recent content by Skylarg14

I used Mangrove Jack’s cider yeast and it ended up AMAZING. Even as young as it is the apple notes came through and it was super clear. Probably the most solid lee I’ve had. It is true what they say, it’s a bottom fermenter so there won’t be anything on top, mine almost looked like it was...

That’s exactly the flavor combo I was going for, so that should be great! I’ll probably play it safe with this batch just to get my cider technique down but I’ll definitely try experimenting with gallon batches soon!

Oh okay gotcha! Thank you very much!

That’s a great point thank you!! I didn’t even think about just fermenting without adding additional sugar. That alone should help boost the apple flavor right? From what I’ve read, the alcohol made from table sugar makes it taste more like a white wine and dilutes the apple flavor. I think 6%...

Thank you so much for the information! When I looked at the info on the yeast you recommended it said it had an alcohol tolerance of about 10%, how do you keep yours down to 5? Also if I racked it off the yeast and stabilized it, do you think it would still develop the wine taste to it?

So I’m making a 6 gallon batch of spiced apple cider. I didn’t have access to apples this year so I’m just using actual apple juice instead of pressing the juice myself. I usually like sweet wines with a higher alcohol content (like around 12-14%) so I don’t really have any experience making a...

I’ve kept it covered but the pulp bag keeps rising and hitting the cloth, that’s why I’m concerned. I think if I pull the pulp bag out before I leave it should be safe to put the lid and airlock on but I’ll see how it’s looking in a few days.

Thank you! I thought the same thing. My biggest worry is it will clog the airlock while I’m gone. I’ve never used blackberries before and it’s fermenting way more violently than anything I’ve used before. Surely by day 5 when we leave, the fermentation will have slowed down enough to safely keep...

So my well-intentioned fiancé surprised me with a vacation, not realizing I had just started a 6 gallon batch of Blackberry Wine. I’m following Jack Keller’s recipe for medium bodied sweet wine. I started the batch on 7/24 and we leave on 7/29 so I know I could luck out and the SG be low enough...