Recent content by Malted-Anarchy

My point was that apples are porous, unlike dishes. How much of it was absorbed into the fruit?

I was aware of that when shopping, but I was hoping for that nice rich cider coloring, instead of the golden yellow that you get with apple juice.

The question is, how much do you have invested in this already, and are you willing to risk a visit to the E.R. if it doesn't go well... It's supposed to be made in such a way that residue on dishes isn't going to kill you, but that doesn't mean the apples didn't soak up as much as they could...

I agree with Newsman, try some apple juice concentrate. One can at a time, mix well, check your gravity after each can until you hit your target OG. Remember, it's easy to add to a batch, much harder to take away. Step it up slowly and check your hydrometer, or as LakeErieMonster suggested...

For the negligible cost of yeast, you may as well give it a couple days. Don't give up, keep trying until there is nothing left to save. Some of the best things come from "not going to plan".

I'm assuming the "little movement" batch is the thermally shocked one? It could be, that perhaps a small amount of yeast survived and is slowly building up to ferment, but this will end up stressing the yeast. It could also be wild yeast taking over the batch. I'd almost drop more yeast in, a...

It is better to over-pitch than to under-pitch. Under-pitching stresses the yeast and can result in off flavoring, stalled ferments, and all around bad results. On the other hand, I wouldn't go adding twenty times the amount of yeast required to a small batch, it's begging for cloudy product and...

Thank you much. I'll share how it turns out when the time comes.

Hey, all. I've been lurking and looking around here for a little while now, and this last weekend, decided it was time to leave work with enough supplies to start making some of that Nectar at home. Lil' background, I did small-batch production brewing for a local micro-brew here in NYS...