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Asian pear mead with wyeast sweet mead, pear cider d47, pear blackberry w/nottingham and two apples, one with nottingham, one with d47. One gallon with dry champagne yeast. This was leftover from the batch of nonalcoholic sparkling cider i made for the kids. Made 30 bottles of sparkling cider...

Champagne yeast makes it very dry. FG reading usually around .996. What sort of FG do you get with the others? Ive heard nottingham is a common one to use.

Curious what yeasts you.all use. I have typically used champagne yeast, bit might be interested in.trying something else. What does everyone here use for yeast?

So a buddy of mine is running for city council so i decided.to brew him a batch of the white house honey ale. I jist racked it and its tasting good but i was thinking about dry hopping it. Any suggestions on variety/amounts? Should i even do it?

it was at some sort of international grocery near seattle. specializes mostly in indian and ethiopian food. im guessing you wont find it at a typical grocery store.

bubbling good so far!

I had a friend tell me want to live in Amish country and that the Amish ferment everything and they'll get drunk and drive their horse and buggy down to Walmart and watch all the Walmart people

carrot wine sounds like fun!

i have a blackberry wine going right now that i made from berries i picked myself. one of tge nice things aboit living in the northwest. unlimited supply of blackberries for free for about a month every year

so i was right. one bottle of syrup came in at 1.08 when made up to a gallon. added a little extra from a second bottle to get an sg of 1.09. 1/2 teaspoon of nutient and pectic enzyme plus d47 yeast.

i love making welchs wine. i actually bottle it at about 1.01 and let it carbonate a bit. turns out like a sangria.

also juice or berries would be way more expensive than this stuff.

the bottle is $5 and the sugar content is pretty high. 26g of sugar per ounce according to the label so about 3 cups of sugar per bottle. seems like itd be about the same as making a wine from concentrate. i think it would probably be awesome for backsweetening. they had a few flavors too...

I was at my local international market in this stuff caught my eye the only things in it are sugar, juice and citric acid. Anyone here ever tried to make wine out of it?

so i have fruit for making a blackberry wine and i was considering using a steam juicer to extract the juice. what sort of experiences have people had with using steam juicers for extracting juice?

helps if i atrach the photo.

from left to right: asian pear mead apple honey cider apple blackberry cider conchord wine cabernet savignon. recently bottled my perry. it finished much faster than the others

thanks sara!

so i started a 28 cab sauv kit this week and it's going fine. I've done these before with good results, but id like to oak this one and i was wondering what suggestions people had. tyoe of oak chips, amount, time on oak, etc.

this is the non-alcoholic sparkling batch i made. so delicious this is my perry after 1st racking. this is asian pear mead in the front, blackberry cider in the tall bucket and apple honey in the other carboy. short buckets are conchord wine.