Recent content by pukexxr

Congrats on your success with this! I have been thinking about doing the black raspberry version of this (my folks have a giant black raspberry bush) ever since seeing your attempt a little while back and trying my own over some fresh raspberries. Think I may do a 10 gal batch of the bone city...

If you want a sweet cider you will probably want to look into sweetening with a nonfermentable sugar/other sweetener/pasteurization/sweetening in the glass with a simple syrup (best option imo). The "sour" that you are tasting is *probably* not any sort of bacteria (if you think it came from...

The world is your oyster. I have hopped it. Lots of other people have added different fruits. I'm sure your idea will turn out awesome as long as you balance it right.

The world is your oyster. I have added hops. Lots of people have added other fruits. I'm sure your idea will turn out awesome as long as it's balanced right.

If I was going to jack this could I just add sugar to bump the abv to the limits of the yeast to make it a little easier on the tail end (ie, having to do the whole freezing process fewer times?

Good advice for bottle bombs...

Cool thanks for the heads up. That logic seems sound. I will bulk condition my oldest fermenter until it's time. Might as well try and make something nice since I will undoubtedly have it for awhile. Could I just Jack it partially in a bottling bucket, drain that, and repeat? Or is there a...

I was planning on using one of my [3] currently fermenting batches (if you meant the cider needs to be well aged) and liquor lasts a looong time around here (if you meant the liquor needs to age) so I'm sure it'll be great in a year or two (currently sitting on 3 bottles of absinthe and one...

Kind of a crotchety response there... poster can call his booze whatever he wants... clearly it is not freeze distilled bc he did not mention this process. On the freeze distillation note though, I have been considering giving that a shot this winter. Should be fun.

I usually do mine 2.4~3.2. I'm only familiar with using priming sugar, so I don't really have an answer to the second question, though I don't see why it would be different.

Personally I like to carb mine and leave it dry. I keep simple sugar on hand if anyone wants it sweetened. [Side note] I did recently get some lactose and am thinking about sweetening a ginger beer with that since people seem to have conflicting opinions on how it affects body/flavor so figured...

Awesome! Please check back in with tasting notes after the bottles have conditioned a little bit... I have always wanted to do this myself (backsweeten half a batch for comparison) with the cider but have never gone to the hassle. I may give xylitol a shot.

Whoa yeah sorry that figure was hyperbole and way incorrect. I was thinking of natural sugars (cane sugar, maple syrup) vs refined sugar just being better for you. That was an incorrect statement so I apologize for that. Personally I prefer to avoid artificial sweeteners, but that may be the...

This is pretty interesting info. Sounds like maybe my apfelweins could benefit from some additional bulk aging/transfers. Is there any reason to believe that this transformation wouldn't occur anyway just from racking off of the yeast/haze and just bottling/aging that way? It seems like all...

There's a lot of talk on backsweetening here https://www.homebrewtalk.com/showthread.php?t=305530 ...I know some people use artificial sweeteners, but I'd rather use something my body can process naturally rather than something artificial that stays in my system 4x longer, but that's just me...