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How did the batches turn out? Notty any good? What temperature was the fermentation? Thanks in advance for any insight!

In case I can help anyone else out on this issue. I tried twice to rehydrate the yeast before pitching. No luck (Red Star Champangne Yeast.). I ended up adding some DAP nutrient, energizer and pitching the yeast, dry, 6 days after zero signs of fermentation. Then, 12 hrs later it took off, full...

Looking for some insight...What a BEAST of a thread btw, wow!! So, bubbling has stopped, I would like to carb a handful of bottles and backsweeten the rest. I bumped the sugar a bit on purpose so I could get some wine like bottles and then please the wife by having an easier drinking batch...

Lol...Nice! I wouldn’t be mad at drinkable 18% but I’m in for the the “Pappy’s Light” this go round. Thank you for the info and advice! How and when are you planning on bottling? I wonder how dry it will be. The plan now is racking, stabilizing w P. Sorbate and a camden tab, then MAYBE back...

Lack of sleep w a newborn got me, wow. I only put 10 cups, not lbs. 4 gallons of Juice. This is only my second 5 gallon batch (Brandon O’s Graff is the other) and took the OG of all my small batches but this one I didn’t remember until a few days after pitching the yeast. So, opposite...

So, I made a newb mistake and didn’t account for the weight/space the sugar would take. Ended up only fitting 4 gallons of Apple Juice in the primary and have the full 10 cups of sugar in the primary along with it. It has been bubbling away for about 6 days. I was thinking about racking it to a...

Thank you. It says instant read on it. I think you may have seen the floating thermometer on the post I replied too. Thanks a ton for the response.

A floating thermometer is a cheap tool that really adds convenience to this process. Would an instant read meat thermometer work? Never thought to try it in liquid but it is all I have at the moment. Thanks in advance for any insight!

This is my first post and I am a definite newbie. I have only made a couple successful, extremely basic, batches of white and red wine from 100% juice, sugar and yeast. I want to experiment with more acidic juices similar to the “skeeter pee.” From what I have read, I am going to try to pitch...