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Yep! Rocket fuel :-) It went ll the way to 17%, and reeks of ethanol. There is still kind of a sweet taste to it though, perhaps I put too much sugar in it. I'll give it a year :ban:

Thanks for linking the pics of the chokecherries! There are a bunch of those around here, I'm gonna have to try them out :-)

If all goes well today I'm gonna start a experimental gallon of blueberry wine this afternoon. I don't have a scale, and I didn't buy the berries so I don't know how much they weigh. My plan is measure the berries by volume, and make a few one gallon batches to see what I like more. Wish...

I've had it in the refrigerator for a few days now, and its clearing up pretty nice. The gravity is just about 1.00, so my friend and I are gonna bottle it tonight. I'm interested to see how clear it gets in a few months.

Yep this stuff is having some issues clearing as of yet, and there is a cloudy storm at the bottom of the fermentor. I wonder if the pectin got set when they where concentrating it.

Thanks for the input. Do I need to worry about all my berries still having the stem on them, I mean is the stem going to be broken down into dangerous levels of methanol?

Sounds awesome! I bet it would be good with those holiday meals coming up this winter.

Sorry to jack your thread, but I have a blue berry question too. :mug: I picked about 2/3 of a gallon of wild Alaskan low bush blue berries today, and I'm gonna get more tomorrow. I rinsed them as soon as I got home and put them in the freezer. Is there anything else I should do to them...

He pitched most of a pack Red Star Champagne yeast into he mix, is that what you where basing you guess on, or does that change things?

last night I assisted a buddy in the making of a batch of cider that consisted of nothing more then 5 gallons of apple juice, and 10 pounds of sugar. We started by putting 4 cups of sugar per gallon, and it was a surprise that it worked out to almost exactly a 10 pound bag. The gravity was...

I'm just gonna see how it goes before I add anything else, its a worthy experiment.

I always get super excited when the airlock starts bubbling away, and a little apprehensive until it does so. I'm glad I read this before I had this kinda experience, or I'd have panicked too. Thanks man, its a good thread.

I'm really new to all this, but from what I understand temperature has a lot to do with how fast the yeast will procreate. What is the temperature of the place you stash your fermentor, just out of curiosity?

I shake oxygen into my juice before I pitch yeast into it, but is there another way to oxygenate my must? Is there some way I could help this batch on its way if I added some energizer, and or nutrients? I'm not sure I want to yet, I kinda just wanna let it run its course, and see what I end...

I used just plain old white cane sugar. I hope it goes all the way, because I don't like sweet cider.

The other day one of my brewing buddies and I where playing with his new hydrometer, when I decided to push some cider to it's limits. The plain apple juice I started with had a gravity of 1.042, but after adding 3 cups of sugar to a gallon of the juice, the new gravity was at 1.108, with a...

I racked it into the secondary last night, and there was about 2/3 of a gallon of 'sludge,'for lack of a better word, that must have been floating on the top, because when the siphon was almost complete it plugged up my racking cane. I'm pretty new to this, and I've never seen anything like...

A friend of my put together some pineapple wine, and left with me to baby sit. Nether him or myself has much experience with wine making, and the recipe is as follows. 10 cans of concentrated pineapple juice. A pound of brown sugar. Pectin enzyme. Wine yeast. enough bottled water to...

Thank ya

Hello all, I'm pretty new to brewing, but I'm in love with it. I've been making my own apple cider since the 6th of June, so not even a month yet. A buddy of mine got me started, but I learned a lot from you guys as well, so I thought I'd finally join the conversation.