This stuff has been sitting in the basement (65*) for since bottleing. I cracked one with the primier couvee yeast, not bad.
After I get over my cold I'll be sampling the others. I finished my keezer and have a few chilling in there for sampling. I love my keezer.
I'm interested to hear...
I'll try that one this afternoon. None of mine on this batch had become clear. I used un-filtered apple juice that was cloudy to begin with.
The ones I tasted didn't take on much of the flavor, just made differing degrees of tartness as far as I can tell.
They didn't really pick up the flavors of the juice so well at all really.
The cranberry is really tart.
The cinnamon is barely noticeable.
The different yeast seemed a tad bit less dry.
So far.
Will give it a couple more months.
My palate isn't the greatest, it wasn't foul by any means. My bottling buddy really liked the black cherry. We are going to sample a few in a month and see how they are coming along.
Finally was able to bottle this weekend. It seemed as if the Premier Cuvee yeast was a bit more tart. The one with the cinnamon stick didn't seem like it was over done. My friend liked the black cherry the best, pomegranate was alright, the cranberry was very tart.
My friend and I will...
Split up the pack of montrachet wine yeast equally (eyeball) amongst the 5.
I did make a small starter w/ distilled water and a little bit of applejuice.
#6 rubber stopper and a 3 piece airlock.
I made up my first 5 gallons as indicated by his recipie two weeks ago.
Decided to do an experiment for the next batch that I just finished.
This time used gallons of apple juice from whole foods already in 1 gal glass "carboys" It was cloudy apple juice. Pasturized. No additives...