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Thanks brewit, I know I went against Ed's exact recipe, my lbhs didn't have the Montrachet, and I should've double checked my sugar measurements, but I'll definitely try to double up on juice, I'm 7 days in so hope it's not to late.

Well I hydrated 2.5g ec1118 and pitched it to primary 5gal. I was just worried about my not seeing any signs of fermentation during the first few days. But now of course its looking pretty vigorous, hopefully it it isn't too rough and doesnt take a year to age.

No hydrometer, so I just used the formula sg-og/.75. And estimated the SG to be 1.080-1.090 I could be wrong but I used eds treetop + 4lbs sugar. Mistake on my part, just hoping it turns out.

With ec1118 is 4lbs/5gal overkill? Would it even ferment out? I accidentally added too much sugar,hope not all is lost.

Awesome thanks man, since your actively responding and have more knowledge than me I hope we can continue talking about this and other subjects. See right now for me it's a shot in the dark as I don't have the tools to measure SG & FG. And having a hard time finding the Ec-, but I've heard...

Thanks again buMbleB, very useful information as always. About the refrigerator, I don't plan on running it. I just figured with the cold temps it would help keep things steady. I'm afraid to commit to 5gal if it gets too cold. Also any advice on Real cinnamon sticks & or brown/cane sugar. The...

Gotcha Hoosier & Thanks again B, I'm 100% going for the apfelwine. I got my 5g CB and everything else but the yeast. Looks like I'm going to take a trip out of town to nearest HBS. Okay questions- 1. I know many have tried different yeast strains. Would a high abv yeast like Ec-118 or the...

I know I want to make that asap, but I don't want to waste good juice with bakers yeast uggh. Yeast donations anybody? Just kidding that maybe against the rules lol. I'm just finding it impossible to get ahold of decent yeast it's frustrating.

Thanks B, I'm open to any budget recipes atm, having a hard time financially so I'm open to any reccomendations, or ideas.

Hey all HippyD here, another thread to hopefully gain more knowledge and input. Very satisfied with the support/help/feedback I received on my last post. I'm here for the long haul so of course no rushing, every good product takes time, love, and dedication. As one previously stated true makers...

Advice from very knowledgable people here from beginners to pros. I think for now the title of this thread should basically lay this one to bed as it was already far too late to begin with and I had ample supplies. So many more questions to come grime this newbie but as of now my best wine...

Thanks Bernard , very useful information, so even if I used champagne yeast & completed ferment ion would apple juice only produce around 6.5 abv? I'm still not sure on the concentrate vs juice deal, pros vs cons, which is better?

Updates?

Oh ok thanks, I was thinking about the tea for tannin, just plain black tea? Or would southern (orange and black) suffice? Even if not by TG I'm really interested in some apple wine with cinnamon. For now any thoughts on frozen concentrate vs %100 juice? Without preservatives? Like I mentioned...

Man the support you guys offer is amazing to me, and very much appreciated. Thanks for the links and suggestions, I'm definitely going to get the appropriate supplies. Update: Current batch - water, sugar, yeast, lime wedges. Racked off to CB, two weeks still fermenting but boy does it have a...

Maybe the warm temps are quickening the fermentation idk

Yeah I was actually planning on the apple and red wine for TG, any recipes/ideas are appreciated. Yeah Finnish tradition they make sima in 24-48 hrs all be it 1% abv. I made this and fermented 5 days to I'm guessing 5-7% abv. But I'm mainly looking for advice from people who know these things...

Thanks yooper, I bet your a pro at this so you know good quality. I made kilju that for me was drinkable. Warm weather I guess, but fermentation stopped after 10 days then racking for another week. It was good by my standards, not great, like I said I promised I'd bring something decent...

So with no equipment for measurements/readings I'm going for a Red wine hoping I don't have to resort to bakers yeast. So should I shoot for a wine yeast (I know, dumb question), turbo yeast ehh.. Also if all else fails how does Brewers stack up with bakers? Already have both, but I'm looking...

Thanks thanks, I live in a world were it's easier to go buy cheap wine/beer. I'm experienced in culinary arts so I'm ecstatic to learn as much as possible. Will be posting in wine section asap questions, and a lot of them lol. Have some Finnish friends so my last two batches were kilju(One still...