Recent content by instant_gratification

I still have more apples on that tree. I think I'm going to start another batch and not add any nutrient or anything else and see how they compare.

I suppose peoples have been brewing great drinks for millenia without adding "missing" nutrients. I'm somewhat a novice to brewing in general and the thought about yeast evolving to need only what is in the fruit it grows on occurred to me. Does anyone else have any insight into this idea?

Also what about wine? I've never made wine.. but if you use the natural beasties that are present on the grapes that have evolved with the plant would that juice not give the yeast everything it needs to thrive and do a thorough fermentation?

So I'm doing a cider brew from a 100 year old apple tree that came with a house we bought last year. It is very productive and the apples are delicious. I juiced a few gallons and decided to just leave it natural, raw with no additions, letting it ferment with its own yeast. I did add yeast...

heh heh. maybe ill give it enough sugars to mae it to 20% or something stupid. well see what those little bastards can take.

anybody have any input on the above posted high alc content trick? do yeast do anything weird like produce off flavors in the face of high alc levels??

what if one was to use a yeast that can not tolerate large amounts of alc. give the yeast enough sugars to eat to come close to that level. when the ferment peters off due to excessive amounts of alc, back sweeten to desired sweetness and bottle. if you got it right it may just ferment a little...

really?? for the unfiltered not from concentrate? i found the reconstituted apple juice at Walmart for that price, but not the good stuff. i just got a couple bottles of the simply brand unfiltered apple juice. going to try one with just that and my hef yeast. another im mixing in lemon juice...

i really like that recipe. i might try it next! so... i was thinking. what if one was to use a yeast that can not tolerate large amounts of alc. give the yeast enough sugars to eat to come close to that level. when the ferment peters off due to excessive amounts of alc, back sweeten to desired...

hey i like that. i think i may try that next. making an oarmeal coffee stout today. the unfiltered apple juice would be really good but really expensive. i wonder if that is what is going to make a big differance in the apple taste. i might try a small batch and see.

naw.. no keg yet. just on the bottles. i might try it with the fake sugar. been meaning to find a cheap keg on craigslist though.

hmm. aging will help. havent tried that. i drank my ciders very young. are there any other methods anyone can think of?

i recently brewed a batch of cider that turned out pretty neat.. but i was wondering how some ciders turn out to taste more appley. i have done a small hand full of ciders (this last batch turning out the best), but they always tend to turn out really dry and have more of a champagne taste than...