Recent content by MrCrabby

I am super interested in this. I've only ever used Publix brand apple juice for my wine. I fantasize about using fresh-pressed apple juice.

Ha, It is a fantastic piece of homebrewing equipment! I got a 5-gallon for $75. At least, that was the price last year. May have changed. The first batch came out tasting like straight bourbon after 4 days. After 7 more batches, I can leave the wine in for a month or more, and it picks up some...

Ha, the real key I've found is to forget about it! The longer it sits, the better it tastes. I started with EdWort's recipe, and now I use a combination of honey, brown sugar, and cherry juice to improve the strength and flavor. I also branched out from Montrachet, now my favorites are D-47...

Hey guys! Been lurking a bit, but I don't think I've introduced myself. I live in Cola, been brewing for a few years, though lately it's been less beer and more apfelwein. I bought a once-used bourbon barrel from Crouch distilling and I've aged a few batches of what is probably more...

Definitely post your results, if only for future google searches! A whole packet of Montpellier should be able to handle the amount of sugar in one gallon at that gravity. Looking through my Apfelwein notes, apparently I pitched a packet of that yeast into 5 gallons at ~1.080 and it brought it...

I've used Montrachet a lot. It attenuates well, is cheap, and doesn't leave a strong yeasty flavor. I've also used S-05, Narbonne, D47, K1-V1116, RC-212, MA33, and SN9. I think I like the Lalvin D47 best.

I've used cherry juice (from Juicy Juice to quality tart cherry stuff) with good success. Usually a gallon of that with 4.5-5 gallons of apple juice. I haven't tried cranberry juice, fearing that it would turn out too tart. But I'm sure it'll be fine. I've also been using honey in place of...

I've experimented with Montrachet, S-05, Narbonne, D47, K1-V1116, RC-212, MA33, and SN9. I like the D47 and Vintner's Harvest SN9. Both of these have a non-stinky fermentation and they finish fast and clear, with very little yeasty flavor.

Those could be phenols you are tasting. High fermentation temps could be the culprit. Give it time, the flavors may age out in a few months.

Perhaps I should have read past the first page, haha.

Venom Up The Spout IPA Spidey Sense Arachnophobia Charlotte's Web Palate Biter IPA

That's what I would do. If you add it before fermentation, you will lose a lot of the aromas while the yeast pumps out CO2. Since it's a delicate aroma anyways, you want to give it the best chance to come through.

I wouldn't want to put them in fresh, as they likely have some natural yeast on them. I might think about pasteurizing them and making an extract. Similar to the process of making an "essence" or a homemade body spray. Call it "Eau de Joy."

+1 on the gravity reading. To put in perspective, my first saison (using WY3724) took two months to finish. It was worth the wait.

I vote for letting it sit two more weeks. The clarity and overall quality of the beer with improve from staying on the yeast a little longer. What yeast did you use? It may actually benefit from staying upstairs in the warmer temperature.