Recent content by Foomoochoo

OK. SG has been at 1.004 for 8 days. Tastes like a dry cider with good body. I will be bottle carbing with apple concentrate when I get the time. Stabilizing, backsweetening, and kegging would work great with this cider. Next batch I will probably cold crash around 1.010 or so for a sweeter...

Sorry all. I just got back from a week vacation. I will take some samples tomorrow and report.

5g of cherry juice is a gift from the heavens. If it were me, I would put the juice into a carboy on top of 5 campden tabs. Add about 10lbs of sugar or whatever it took to get to around 1.090 or so. A little tannin and acid blend. Let it sit for 12hrs. Add 1/2-1 tsp of pectic enzyme. wait...

I am not sure on the exact recipe btu, a friend made a nice cherry once. It was an apple wine like Ed's. Racked on to 10lbs of sweet cherries in secondary. It was pretty tasty after some aging, though a tad dry. We like dry but, it could easily be backsweetened. Like most wine, it takes...

I use nylon bags now but in the day, the wife woul dmake me bags out of muslin and bed sheets. They worked pretty well and I had less gross lees than I do with the nylon bags. Just make sure the linen/muslin is clean with no dies. A bed sheet works well imo. Very easy to sew as well.

Experimenting is all part of the homebrew experience. I am interested in your MLF results.

You have to use Sorbate to prevent fermentation. Campden helps against oxidation and lets the wine store longer. I will recommend a Wine Conditioner. You can get it online or at some local brew shops. It is a mix of Sorbate and a sweetener. It will Stabilize the wine and sweeten it. If...

Added supplies to make wine? Hard to say since we have no idea what you have. Depends on what you want to brew. Different wines take different ingredients/additives. Find a recipe you would like to try and get the stuff for it. A bucket and a couple 5g carboy's are helpful for 5g batches...

Ok. I spoke to a family member who I have never met before. He gave me some clarification on the recipe. His name is Liam and he was my grandmothers cousin. His Uncle was always called Old Fuzzy. It is said he never shaved once in his life and that is why everyone called him Old Fuzzy. He...

I smashed the bag a little while steeping. Then put it into a glass bowl to drain while mixing sugar. Added the drippings back in after squeezing a little. Once tea and sugar were mixed, I set the pot in cold water to cool it faster.

One other thing, there are a lot of gross lees on the bottom of the carboy. Nothing more than I see when making fruit wines.

The "c" is for 1 cup. I used regular old oatmeal oats, 3 medium sized bananas, 2 breakfast tea bags, 2 pounds of dark brown sugar, cheap 100% juice. I sliced the bananas into thin disks and put them in a nylon bag with the oats. While steeping the oats and bananas, I lost almost a half gallon...

Yeah. I just wanted to stay as close as possible to the original recipe for the first batch. Next batch I may add a little of this and that. :mug:

Gravity is down to 1.034. The sample tasted very good. Almost like a caramel apple flavor with a lot more body than other ciders I have made. I can't think of a commercial brand to compare to because I do not buy or drink commercial ciders. I am pretty excited about this one though.

I have no idea on teh naners. Mine were just turning yellow. yellow or brown may be better. Testing is needed for this recipe for sure. :mug: