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besides, below 4% you may run into more risks of spoilage... but thats just me... i'd stick with minimum 4%.

bear with me! We're buzy in the vineyard this week, but on Monday i'll be back in the cellar (we'll be bottling the magnums!mmmmmmmh) so i'll try the experiments sometime in the day....

that is actually a great idea... grape and apple juice are quite different in their biochemistry... for exemple, tartaric acid is specific to grapes and is present in big proportions to other fruit acids like ascorbic, malic, citric, etc also, some phenolics play a big role in the binding of...

i'm not a fan of adding so much extracted fermentable sugars (from cane or corn or watever) to apple juice (heavy chaptalization). It definitely screws with the flavors big time. Use apple or other fruit juice concentrates if you want to boost the buzz factor, keep a nice flavor profile and a...

oh yes, i meant fruit juices on their own, without honey additions... by the way, your mead FAQ is awesome. Great work :)

oh. True. I see the guy's making a ton of meads! sorry Poobah... :\ I've received a lot of help on this forum, i was just trying to give back ;)

i'd say the weak watery taste could be caused by the apples used to make that juice. i could be wrong. but that what i think. let it do its thing, like the others said, and backsweeten....

i dont have enough time on my hands right now to look into your numbers, but be aware that too much nitrogen addition is bad for your yeast health and also because post-fermentation residual N2 can become food for spoilage bacteria. It all depends on the naturally present assimilable nitrogen...

ok im in the middle of my winery assistant courses now and one important thing about kmeta i've learned is that the effective levels are below the tasting threshold. When you add KMS, a huge part will get bound right away with many organic constituant of your wine/cider (around 90%, as...

its possible, i did my first batch ever with our juicer. It was a PAIN, but i suppose that with one of those better, badder juicer it would be much easier. I've seen a juicer that was gulping whole apples! Ours was a old, worn out juicer and i will never do this again. We've found a little...

juicing!

setup for first cider

orchards

orchards in front of the house

home juicer!

SWMBO helping out

first cider, with SWMBO

first cider, with SWMBO

freshly pressed apples

oh, i know about the fact that not fermenting all the way will give you with a sweeter cider, i wanted to know if cold crashing would really stabilize your brew and prevent any future yeast activity. I suppose the theory behind it is linked to dramatically lowering the yeast cell count in your...