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I couldn't find anything with the search function (probably operator error).... Anyone use this from Big Mouth Bubbler to add an flavors instead of the ol cheese cloth or tea bag? Seems like an easy way to keep sediment out of the batch...

I calculated 10 lbs of sugar for about 18% abv. I added 5 lbs at the beginning and got 1.092 SG. So I will wait a bit and then add the other 5 lbs slowly and keep track of it...

I am trying to top out a batch of EC-1118 at 18% abv. My last batch I added all the sugar at the beginning and (I think) shocked the yeast. It was a loss. I was reading around on here and I think I need to step increase my sugar. So with this new batch I am starting off with an SG of 1.092...

ya, rehydrated according to the directions on the packet. I hope I dont have to dump it...

with the calculator I was using (winecalc) it was supposed to be around 16-17% I will go get more energizer and nutrient, and add that tomorrow and see what happens...

-apple juice was from walmart (juice only, no other ingredients/preservatives). I have used it for other batches in the past with no ill effects... -68 degree pitch and ferment -hydrometer has been accurate with all other batches -all hydrometer readings are accurate to the best of my ablility

Is this possible? I am waiting on a batch of EC-118. I pitched it on Dec 2 and SG was 1.15. All action stopped in the airlock about 3 weeks later. I checked gravity two weeks ago and it was 1.112. I was going for a batch of rocket fuel but I screwed up something i think... I re-pitched one...

Report back with results from adding the black strap molasses... I am very curious about that style of molasses

How long can I leave it in my northern Brewer plastic primary fermenter? Weeks? Months? A year? ... Just curious

no, its not done, I am stopping fermentation early to retain some of the sugars. Basically following upstate mike's recipe. I just added the concentrate without waiting a few days for the campden and k-meta to do their work. just curious how that would change their effectiveness...

what happens if you reach your desired FG and rack it. Then add proper amounts of campden (1 per gal) and K-meta while backsweetening with concentrate all at the same time? are the yeasties not affected as much because of the amount of food? will it not be effective at stopping fermentation...

Yes, store bought that was only pasteurized, no preservatives. So no campden and yes to pectic. Thanks guys

This is the first time I have used store bought juice for making cider. Normally, with orchard juice I use campden tabs and pectic enzyme but I am guessing with store bought I won't need those, right? Thanks

will it ever get worse in taste?

is there one? i just bottled my first JAOM with good #9 corks. What is the expected lifespan before it "goes bad"? it seems like JAOM is more of a "disposable" recipe. Or does it not go bad and will only get better with age...?

So basically there isnt anything wrong, it just needs to sit a while...?

What about the gravity and the alcohol content (0%)? is that going to change?

I will post the exact recipe tomorrow, I gotta go find the book, but as far as time goes I started in on March 30th... should it not be at least part way there after 7 months? Calico, what do you mean by cold crash it?

Well I made a delicious batch of JAOM and i thought i would try i bigger batch and did 5 gallons of Ken Scramm's basic mead. I tried to follow the recipe to the letter but ended up racking after about a month and a half. here were my measurements: OG on 3/30 of 1.106. Gravity on 5/16 when racked...