Recent content by Longbear

If you ferment berry juice you will be left with something that is not entirely reminiscent of the juice from whence it came. If you add the juice in the secondary after racking, or add berries in secondary after racking, or backsweeten with berry juice you will retain a lot more of the flavors.

I would think that purée could be a mess, depending on what fruit it is, but It also would probably impart more flavor than chunks of fruit would. I have read about people using nylon Bags to hold the fruit in to make cleanup easier.

You can rack it now, or you can allow it to continue settling. If it’s still that cloudy then I would guess it is still fermenting, how frequently does it bubble through the airlock?

If it stopped bubbling, then it is probably time to rack it to another container, leaving the yeast sediment on the bottom. You can see it is starting to settle, is there a layer of yeast on the bottom of the container?

First brew was pitched last Thursday. 6/4 - 1 gallon of North Coast Organics (1.050) + 1 can FAJC = (1.064) 6/5 - 1 gallon of Target Brand Concentrate (1.050 + 1 can FAJC = (1.64) Wanted to try the difference between the unfiltered stuff in a glass jar and the cheap stuff. Kicked it up a...