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Hmmm. You could move it to a warmer location, and/or add a bit of yeast nutrient to see if that helps kick fermentation back into gear. I guess I have never heard of a particular apple being a slow fermenter, maybe its the yeast it attracts or attracted this year (?) since you are going the wild...

Put an empty condom wrapper on his porch, his girlfriend or wife might think he cheating and might ensue in a nice little argument. It'll probably have to be a biodegradable one, since that would be the only kind this fella would use haha. I don't know where you live, but I once planted a piece...

Sorry about the late posting of the link, the week got REALLY busy, and I never got to get back to the computer, but here is the link https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4700919/

Oops, had something on the burner when I posted this and forgot go include the link. I'll post it when I get home tonight.

Shes getting bigger . Starting to think about how to train the branches and whether I'll try a double leader or prune the one on the left. The side of the tree facing the house in the background only has a small branch so I'll have to figure out how to balance it, but that might have to wait...

Thanks for catching my mistake!

Getting 7 bushels next weekend so I got to building a quick press out of some old wood. I still have to make a grinder, otherwise its a bucket and sledge hammer. Cheaper than renting one, or buying one for that matter. Here it is:

One fist has (shoot, had...need a refill) a cider, the other golden milk (tumeric milk tea basically; its for a healthy liver and an anti-inflammatory).

I've heard of others getting bunk smack packs and it seems I got a bad batch too. No activity after 12 hours, and as I was pouring it in, there was a faint smell that seemed "off", rancid might describe it. If nothing happens by 6pm, I'll probably pitch some QA23. I wonder if I can get a refund...

I ferment at 90-95F

Is it dry or liquid? Remember, under pitching is the general rule of thumb with the kveik strains, though it may not be that important with Voss, at least in my experience, Voss ferments quite clean. Under pitching brings out the esters that the kveik strains may have to offer

I've done both, but a starter kicks off quicker

In India, we used a cup of water and the left hand...pretty nasty, but when in Rome

So, at this point we all k now what that is. At any rate, while I was at the store awhile back, everyone was pulling TP and other stuff off the shelves. Guess what I stocked up on...Apple Juice! I certainly have enough juice to produce cider to last through this pandemic and then some lol. Now I...

Given the result of this cider, I decided to look up fusel alcohol production. The link to the article is included below. An interesting thing that I noted, is that fusels are produced between the 10 and 24 hour mark. This cider was fermenting at 93F, the recommended temp for many of the kveik...

I am happy to report that this batch came out really nice. There is one thing that's a little interesting however, and I believe it is the result from the high fermentation temperature at the beginning, that being the HANGOVER. I didn't get one, but my wife certainly has one, and from only 2...

So, I'm happy to come full circle as it were, back to opshaug and Voss kveiks. For me, these two perform as I would expect a kveik to perform, namely, a fast turn around. To date, I've used framgarden, Oslo, tormodgarden, hornindal, opshaug and Voss. The latter 3 have worked great, framgarden...

That would be a nice upgrade!

VPN is starting to sound like a profylactic with a a bunch of pinholes...