Recent content by LFCider

Cool thread: I've never made tepache with coconut, or with spices beyond cinnamon; I'll have to try it! I'm glad so many people have taken an interest in a drink that even now is slowly losing its cultural relevance in Mexico. Apparently, my grandmother used to get the stuff when she was a kid...

Looks promising! I just made a similar spiced cyser, myself; probably more like taishojojo's. The differences in mine were that: 1) I used half your amount of ground cloves and replaced that half with allspice, 2) I had 4 cups of 1/2" baked pumpkin cubes in the primary, 3) I used 1/2 tsp ground...

An idea for the future (if you wish to keep the apple in your recipe) is that you scoop out the apple fragments after cooling the burnt honey/apple mix, and place them in a weighted muslin bag for the primary fermentation. A similar method worked for me with 6 lbs blueberries in a 5 gal melomel...

In comparison to two champagne yeasts I've tried (Red Star Champagne and KV-1116), EC-1118 comes out a bit on the slower side, and more mellow to boot. Krausen is pretty under control; you're probably all set. 1118 can make a tasty cider, I wish you the best with yours!