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Lmao... Yeah... I guess the lesson is proof read before hitting reply. That would be carboy and stabilized Def don't want PETA thinking I'm here stabbing lizards to sweeten my wine

Fallow up... I had these sitting in their carbons since I last messaged. Last weekend I bottled it up it had a very dry alcohol flavor... So I stabs lizard with wine conditioner to sweeten..: I must say... This stuff is amazing! It turned out great! I just wanted to put a thank u out there to...

I honestly wouldn't know where to begin to tell u how to bottle carb this... I've never tried I usually drink it flat. I was going to experiment with bottling this the around. I was thinking I'd just cold crash about 4 gal of it and use the fifth to experiment with carbing. Mine is about ready...

I always leave some head room for primary ferment. U may want to leave a little more room next time. Take a gravity reading. I'd say if the gravity is still high either add som energiser or maybe re-pitch some yeast... It shouldn't have stopped completely

Oh and I started a 5 gal batch of this about a week and a half ago. Used Nottingham yeast... Still bubbles every few seconds. But that's kinda normal for this stuff lol

It shouldn't be bad. I mean I will open a batch of whatever I'm making occasionally, for one reason or another. Honestly if it was that strong of a ferment, that hole was pushing air out of the bucket, not letting anything in. Only once have I had a blowout though. On a gal batch of strawberry...

Ok... So took a gravity reading today. .998 Started taking off to carboy secondary, but holy geez.. This stuff is pulpy! I started with with the small batch, but I'm gonna be here for hours filtering this. Should I just leave the large batch in the primary?

Thanks for the response too... I was getting a bit weirded out until u replied with this

Ok so it's been about 10 or 11 days and the bubbles are finally slowing down. When I did the wine from a kit deal they had me rack to a secondary after 10 or so days. Should I rack now or let it sit for a good bit more?

I'm going to start a large batch of this next week but I want to use an actual cider yeast they have at my LHBS... And think ill take a gal and try my hand at bottle carbing for the first time. Let u know how it turns out

I have done a few batches of cider now... Not a pro or anything but I have tried a few types of sugar. I've done brown sugar, regular granulated sugar, and actually used powdered sugar cause I started a recipe without having everything I was gonna need... Comes from sampling while preparing a...

What about filtering somehow? like siphoning through a cheese cloth or something?

I don't add everclear to this. This is what I made to add to everclear, but I fermented it instead. And yes u could use to concentrates to carb, by letting it sit for two or three day some say up to a week before cold crashing

Did ten bags, left in about a week

I make apple pie-- the drink. I use everclear. The flavor is awesome though, so I decided to see what it would taste like if I just ferment it, and it was awesome! Now I did have to change the juices up a bit because in the everclear drink I used half gal store bought cider and half gal apple...

Ok so I donno if anyone is fallowing this one or not... But I have another question. So bot buckets are bubbling like crazy... More so than I have see any other batch I've done. I attributed that to the fact that they are the highest ABV I have fermented, though I don't know that is true. The...

I forgot to say, I used red star champagne yeast on the little one... Happy to say they are bubbling away like mad!

Ok so here is what I did... 6 gal peach juice/ sugar combo (By itself only read about 1.100 on OG) 5# sugar 1qt water to boil: 2cups raisins Yeast nutrient Pectic enzyme Acid blend So I set the juice in the primary and checked the OG. Decided I wanted more ABV, so... I added campden...

Well... Did wonders... Sat night was hit! All this stuff needed was a few tea spoons of sugar to let it roll down the throat a lil easier... Killed 3 gallons in 1 night... Good times, good times. Great recipe

Ok... Little bit of an update and possibly a hiccup.. 5 gallons are set and ready to start when I get home tomorrow night. But they have another 5gallon they separated for me, but it is separated because they added fruit fresh to it... I had no clue what fruit fresh was, but upon googling I...