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Yeah i've also made a bunch of pie, jam, fritters, etc. They're just so plentiful that if I don't figure out unique ways to use them the taste gets old quick.

An update, because of all of the pulp and my lack of a levening agent I ended up with way less than I had hoped. I now have a 1 gallon carboy of cider that tastes like something so close to being cider yet just not there yet. The off-tastes are probably coming from unpleasent gasses still...

You might find this article quite pertinent to you. Sounds like your tongue is sensitive to the tannins. Mine is too which is why I only like sweet wines, but i also really like sweet wines. I got into the hobby so I could make things tailored exactly to my own tastes, I recommend you try making...

Nope, but I've roasted and winnowed my own chocolate beans. Every year relatives or friends gift me coffee beans, but I'm starting to run out so I might make my own soon

Love this. I live by this honestly. I like coffee so i learned how to make every espresso drink, I like pastries and bread so I learned how to bake, I like all sorts of cooking traditions so I learned those too, gardening, fishing, foraging. Most of these I learned simply because I'd rather have...

also just enjoying reading this discussion, learning a lot

Actually i'm still here talking about cider!

Followed this advice and got to a gravity of 1.052 (measured before to make sure it hasn't changed that much in a day of fermentation). Though there is all the sugar hidden within the apple slices floating in the brew, so this is only an approximation. Took a sample from the hydrometer beaker...

So... Is the solution to that to add more water then?

So the idea is a wild ferment beer?? Sounds very sacrilegious, I like it.

Yeah it's not what I was going for but I'll take it. How are you even supposed to make 5% ciders? This juice was hellla sugary and sticky from the get-go, and I thought the best ciders just use the pure cider without diluting it, but it's super sugary? Maybe I also got a lot of extra sugars from...

Some cyser recipes that I'm finding have initial gravities going to 1.095. I'll just go for it, may as well.

Ok the original gravity seems to be 1.075, though I don't know how accurate that is, there's a lot of pulp and seeds in there. ...Should I add more water?

Currently making a sort of unique recipe. A wonderful park nearby has a public orchard, and whenever I go I take some apples home with me, and I've been putting them in the freezer not knowing what to do with them. With around 10 pounds of apples (and an apricot somehow) I decided that enough...

I see.... well I'll hold onto this idea. Maybe if I just start collecting any ryegrass I see I'll eventually have enough for a batch.

Cattail ale? Ryegrass gruit? .... Sunflower seeds????

Personally when I say "wine" it's all encompassing with mead and fruit wines. I guess I'm just weird. I've never used a kit and don't intend to. I got into the hobby by just going outside, picking blackberries, and making that into wine. Didn't even heart about wine kits until after. I don't...

Well, the question still stands. Do you think there's a disparity? What's everyone else's experiences?

I see! I've never come across this site! I found this site by looking up stuff about wine making and this is the only one that ever showed up. Wack. Well thanks.

I'm noticing that there's a lot more resources and conversations and clubs centered around brewing beer than making wines and mead. I mean look at this forum, there's 18 categories for beer brewing and then one each for wine and mead. Why is this? Surely the disparity between people in general...