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I would use champagne/wine yeast.

Its been a while but I don't think I did. I think I just added the sugar and stirred it very well. It will dissolve further as it ferments and as long as you have an ambient room temp of at least 60-70 degrees you should be good to go.

I started a variation of this recipe in January 2012 and just tasted it the other day. After much added sugar to boost fermentation in the first 6 months it has come out smooth, sweet, flavorful, yet strong. It packs quite the punch for how easy it goes down. A triumph indeed!

My lady prefers a sweeter wine and I've been adding a pound of sugar every time I rack it to keep it sweet. In return making it a subtle, but effective, cherry/apple wine. Its color is intoxicating all by itself. I'm normally a beer guy but its going to be a long year waiting for this one.

Well, currently an elementary penguin maibok, Paul bunyan oatmeal stout and a friends dunkel.... Yummmm!

Awesome, thanks. Its looking so delicious already! I used natural apple juice and found pure cherry juice in the produce section, I was thinking about putting cherries in the secondary too...

How long until you rack to the secondary? Is that what you meant by 60 days?

Um, thanks for the slap on the wrist? How do become forum police? Is there an application process?

Question: I just did my first ever all grain and my OG came out lower than the recipe called for, is there anything I can/ should do if its already chilled?

Loving this recipe! Making it now, and already excited. Thanks!

If I were to make a x5 batch would I multiply any of the other ingredients or just the apple juice. Tannin? Acid blend?

oh I see the online recipe is all grain and this is the extract version?

I'm sorry for the stupid question but in new to this, is that 12lbs of grain or extract?

25 bucks? Where are you?

I bought this brew as a Kit and it came with S04, but I might try the S05 next time. How about bottling temps? Should they be refrigerated as soon as they're bottled?

Im pretty new to this and I'm brewing up a Juniper/ginger pale ale, S04 yeast, at about 72-74 degrees, I was just wondering what kind of two stage ferment schedule would be adequate and possibly how long bottled would be a good aging period.

Indeed it is!

I'm very excited to finish my passive solar greenhouse/home this summer, homegrown hops would be so exciting to grow