Recent content by ellijayman

All honey is differant even the same honey from differant hives. they are calculaters out there that can get you close. I start by adding less honey in my water and if I need more to meet my OG I add alittle at a time till I hit it.

Just to add need to use pectalaze pectic enzyme. because apples has pectin in them that will cause haze.

Never have rehydrated any of Lalvin yeast and only one time had to double pitch after a week but works without rehydrating.

Thank you for the info much apprecated

I like the pomegranate hibiscuse

Question I started a Kobutcha scoby from a store bought drink she is doing very good 1/4 inch thick it has been 7 days. Whan can I put her in a larger batch

You can make a starter and then pitch.

interesting that's for sure. I might have to try this as well. Keep us posted on how it went.

Ok so racked it abd put in my secondary today 11/3/2018

Started 10/24/2018 OG: 1.100 Checked 11/1/2018 FG: .990 Used Bakers Yeast. 2 Gallons Fresh Apple Cider From Local Orchard. 4-LBS Raw Clover Honey. 3-LBS Frozen Blueberry's. 3-LBS Fresh Very Ripe Bananas. Not getting the honey but I hope when it gets a little age it will start coming through...

Please be careful opening that if that lid is sealed. And what yeast did u use. I can see a bit of Lee's on the bottom so it did a little something at some point.

If using the grape tannins dont know if I would use the acid blend.. and on the VH never used it I use frozen fruit and concentrate from the grocery store

2 gallons of blueberry banana cyser juice is from a local apple house fresh squeezed.

Add acid blend an back sweeten to taste let settle an bottle

1116 & 1118 are good yeast