Search results

Yes, it's the same yeast. I guess I just messed something up ha ha. What's your process Mcduff? I'll try again and in the mean time let this stuff sit for a few months and see if it gets any better. I am hopeful that the one batch may turn out alright in a few months, but the other is...

Wine yeast, yes I rehydrated, yes I areated, yes I used proper amount of nutrient and had vigorous fermentation the first week or so, yes I meant pectic enzyme. I don't know what I did wrong compared to his. I'm going to have to have him help with the next batch. His was good to drink the day...

My apologies: Sterilize 1 gallon jugs, mix in sugar and cider, add in nutrient and pectin, pitch yeast, seal with air-lock, wait 6-8 weeks, done. My friends have made countless gallons of tasty juice about 85-90% of the time this way. My luck wasn't so good.

My purpose is making it myself. My point is, if my friends consistently make a tasty beverage within 5 weeks time, obviously something went wrong with my batch.

I wasn't really looking for gourmet ha ha. For me, keeping jugs of undrinkable wine around for a year kind of defeats the purpose.

Cotes de blancs. I'll take your advice. Hopefully at least 1 gallon turns out alright. One just tastes very strong and bitter, the other one is straight wretched.

LoL, a year? For some apple cider wine? My buddy does batches in 5-8 week chunks and it always comes out great. Did I screw something up? I followed the most basic process of pitching in gallon jugs with airlock, letting ferment, then racking. It's terrible :(.

Ok, so I just racked 2 gallons of hard cider that I made using a friend's process that has worked for him consistently and my wine tastes like crap. One gallon tastes really harsh and the other has a mix of harshness with a hint of skunky beer..... Any thoughts on what went wrong? Is there...