Recent content by Meadini

I use the Grolsch type flip tops or 1/2 gallons

I made a batch back in February with store bought apple juice, fajc, 2 tsp cinnamon and brown sugar to 1.075. I used 71b yeast. This batch had a funky aftertaste for months, but it turned the corner last month. I just back sweetened it yesterday and it turned out quite nice.

This is the best pic I could get. Hope it helps

Are these crab apples?

Thank you!

Is it possible to use S-04, let it ferment down until it stops, and then prime it in the bottle? Won’t it stop at 1.04 or1.02 again with carbonation?

Well I tasted the overflow bottle in the fridge and I have to say that I’m very impressed with this, as young as it is. I really think keeping the fermentation below 72 degrees made all the difference. It also seems to be going through MLF. Sorry for the pic quality.

6 gallons 129+6=135

The gravity hit 1.002 Saturday morning, so I racked the free run and pressed the skins. Last night I racked it off the gross Lees. I finished with 2.3 gallons of young mead. I was hoping for 3, but that’s how it goes. First impressions? Absolute Tannin bomb! I mean chewing on chalk kinda dry...

+3g Pylomel, or grape and triple berry. 177+3=180

It will probably be light on flavor. I used the same berries as you are, plus some grapes. I posted mine as Pylomel? under mead recipes. It’s tasting good, but tannic right now- I just racked off the gross lees. Here’s what it looks like right now.

It’s time to clean out the freezer again and after much discussion, we decided to make a triple berry pyment. Here’s my recipe-feel free to comment. 25 lbs. Cab Sauv grapes 5 lbs. Syrah grapes 4.5 lbs Blueberries 3lbs. Strawberries 2 lbs. Blackberries 3 bananas 1.3 gallons water 6 g FT...

I usually spritz with a Kmeta solution first to get rid of any nasties. Then I let the fruit get so ripe it’s almost squishy (my bananas are nearly black before I chuck them in the freezer) and then dice it up and freeze it. I let it thaw and then add it to the cider. On a side note I prefer...

Thanks for the correction Maylar. I got it confused with MLF. Man it’s been a long week.

The only yeast on your list I have used is the 71-b. It’s my go to yeast for ciders because it will metabolize some of the malic acid and change it to lactic acid which is smoother.