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I too love Hawaiian Punch. That said, this sounds particularly nasty... I can't even imagine what fermented HFCS tastes like - prison hooch is probably right. Pontificating aside, it should actually be possible to ferment liquids containing preservatives (sorbates, benzoates &c.). What actually...

I've never fermented (or tasted a fermented) prickly pear, but they are relatively common where I am. The uses I'm familiar with are juice/nectar (with considerable sugar) or using it to make a jelly. You can eat them, but I don't really have a taste for it. Also, whatever you do, like gratus...

I hope you find some! I live in the southwest and have a deep love of the prickly pear. Eating some toast with prickly pear jam on it right now in fact. +1 to a few of the above comments, by the way - Latin markets will often have prickly pear, try asking them for 'nopales'.

I'm a total noob, but i think there have been successes with cherry melomels (mead forum), and I believe I saw something on Jack Keller's wine site that was a cherry-based recipe.

A lot of recipes may be found at http://winemaking.jackkeller.net/recipes.asp There are several more links to additional recipes at http://winemaking.jackkeller.net/ as well as other interesting material Not schilling - I just really like his recipes/style

@Rowdy: Not at all dissimilar. I got some more clearing (just checked) but is still a very similar color and clarity @MartyB: I was using the not from concentrate cider as well. I didn't use any pectic enzyme - didn't have any handy. Good to know that it will help the pasteurized Musselmann's...

My first cider batch was Musselmann's as well. It's about 2 weeks in bottle now, and doesn't appear to have cleared much. I rushed the batch because I was impatient, and it was cloudy when i bottled it. Like Mista Sparkle, however, mine is considerably clearer as wine than when it was still just...

I am under the impression that sucralose (Splenda/E955) is non-fermentable by brewer's yeast. I believe it has something to do with yanking out three hydroxyl groups and replacing with chlorine (chlorination), but IANAOC (I am not an organic chemist). Often the packets contain sucralose and a...

Have known a few home brewers for years, and always enjoyed their creations. Almost on a whim decided to make an apple wine a few weeks ago - thanks to the help I've been offered so far and looking forward to sharing.

Racked & tasted yesterday - the vanilla (surprisingly!!) hardly showed through at all. The flavor was heavily alcohol forward, but I gather from reading on here that this is what I should expect from a young cider. Bottled the rest, but the temptation is going to be STRONG to drink sooner than I...

I'll post in here what the vanilla turns into - who knows. @yeastluvr: I may backsweeten slightly, or sweeten in glass. Dry is good for me, but the lady may not be so into it. She likes things sweeter than I do. Thanks! Racking to secondary probably tomorrow - I'll thief a little bit for taste...

Hi HBT. Just started my first cider (first brewing at all actually, except for an ill-fated attempt about 10 years ago...) I have two small batches started as an experiment right now - After this round of experimentation I plan on starting a few 5 gallon batches. Here's what I've got in...