roadymi
Well-Known Member
I've spent most of the day in the "cellar" I racked all of my fall cider from the primaries to the secondaries. I have:
6 1/2 gallons of cyser finsished dry racked onto 1 can of apple concentrate
3 gal cyser racked onto 1 lb corn sugar
3 gal cyser racked onto tbs of real vanilla extract
2 1/2 gal cyser sorbated and sulphited racked with 1/2 gal apple juice,
3 cin sticks, 1/2 tbs vanilla extract
5 gal of cider racked onto mulling spices
5 gal cider racked onto 50 atomic fireballs
5 gal cider racked onto 3 lb frozen rasberries
The cyser was 15 gal fresh pressed juice and 15 lb local honey.
The cider was 15 gal fresh pressed juice with 10 lb of beet sugar.
I'm terrible at note taking so i'm not sure of the yeast, was probably Nottingham.
Oh and just for kicks I bottled 4 gal of my wifes peach wine from last summer.
6 1/2 gallons of cyser finsished dry racked onto 1 can of apple concentrate
3 gal cyser racked onto 1 lb corn sugar
3 gal cyser racked onto tbs of real vanilla extract
2 1/2 gal cyser sorbated and sulphited racked with 1/2 gal apple juice,
3 cin sticks, 1/2 tbs vanilla extract
5 gal of cider racked onto mulling spices
5 gal cider racked onto 50 atomic fireballs
5 gal cider racked onto 3 lb frozen rasberries
The cyser was 15 gal fresh pressed juice and 15 lb local honey.
The cider was 15 gal fresh pressed juice with 10 lb of beet sugar.
I'm terrible at note taking so i'm not sure of the yeast, was probably Nottingham.
Oh and just for kicks I bottled 4 gal of my wifes peach wine from last summer.