Search results

Sent from my iPhone using Home Brew

This was a great success. Mouth puckering and light! Sent from my iPhone using Home Brew

I'm gunna assume you're making a 5 gallon batch. I would do half apple half mango, since mango is somewhat of a subtle flavor I would ease up on the added sugar and maybe shoot for a final abv of around 6-7% and, if you have any, definitely add a pound of maltodextrin for body. Add all the juice...

Let it settle. This is awkward. Sent from my iPhone using Home Brew

Oak your bourbon for 2 weeks and add the bourbon, not the chips. Sent from my iPhone using Home Brew

I have one going right now. 1/2 mango nectar, 1/2 Aj, 2 pounds of frozen mango. Hefeweizen yeast. They work really we'll, this is my second batch (adding a sliver of habañero makes it 10x better) Sent from my iPhone using Home Brew

Go for it, maybe add some white grape juice for body as well Sent from my iPad using Home Brew

Put them in the fridge and leave one out...if it blows up, it didn't work lol Sent from my iPad using Home Brew

Like this, I will rack off that stuff on the bottom and add mango nectar to top off Sent from my iPad using Home Brew

You could always add some fruit and top off with enough apple cider to make a gallon, then blend the fruit and juice and use that as you're starting must....the pulp will settle out and you can rack off of it and then top off with more apple juice or loquat juice to make it a gallon again..I do...

Wow!

Did you end up doing this?

......drink it Sent from my iPad using Home Brew

No not really, tannin makes for a better cider, and malto makes for a better mouthfeel Sent from my iPad using Home Brew

My mead has been fermenting for nearly 2 months now, very slow bubble activity and no signs of clearing. It's a simple 1 gallon batch with 3 lbs of honey that I pitched with wyeast mead/cider/wine yeast. I added yeast nutrient and energizer in small amounts for the first week every 2 days. Not...

Maybe safale has a high level of attenuation; like a hefeweizen.

Nope just added both at essentially the same time. And I ferment at room temp.

Oh and in the first picture, you can see this is a couple days before I racked for the first time. You get the idea

The strawberry rhubarb cider is as follows for one gallon - scale to whatever you wanna do: Take 2lbs of fresh strawberries, sliced, and 2lbs of fresh rhubarb, sliced like celery, and place them in enough cider to cover, in a pot. Add your Pectic enzyme (amount based on size batch), add your...

Left to right: tart cherry blood orange cider, coffee mead, strawberry rhubard cider pitched with roselaire. Pineapple and amber agave cider- Oaked with medium toast and secondary on crystallized piña. Rasberry strawberry cider fermented with Nottingham and berlinerweiss dregs with...