Recent content by RobertTHunden

Agreed on the "concentration" that AO has, which is why my next round of experimentation will deal only with frozen concentrates.

I too have been messing with an AO clone recipe for some time, but just can't seem to get enough sweet apple taste left over at the end. Anyone try starting with concentrate that is only reconstituted say 50-75%? My thought is to start with an over the top apple flavor, so that it's more...

Mods please delete - I used the search feature :)

I've done similar things in the past and simply found that fermentation took longer to get going, but in the end it worked out fine. Not sure if the heat stunned the yeast or killed most of it off, but it all worked out. I'd give it several days before adding more.

Side note, what's the concept behind the slow rolling start to fermentation ? (Ie starting at 60 degrees and slowly warming) are you accomplishing this with a fermentation band or heating pad?

Looking for suggestions for a iPhone specific brewing app. In an ideal world I would like to be able to store recipes, set reminders, add tasting notes, be able to brew wine/cider/beer and have areas for each, share recipes with others via email (I'm thinking click and send not copy/paste)...

I'm currently running a small batch with mulling spices (orange, cinnamon, clove, allspice) trying to get the final product to taste like Mom's stovetop cider from years back. We'll see how it turns out.

Figure that a lot of commercial juices are 1.05. Not sure what your volume was, but knowing that we can ballpark your concentration and SG.

B

cyser - sorry iphone spell check.

Actually, Ed Wort's recipe was the first one I tried. Turned out fantastic! Tried it a second time and stopped fermentation a little early so it wasn't so dry and again it was great. I haven't yet tried straight mead but I've been playing around with Cuesta with mixed results. I figured I'd do...

Gig Harbor

Hello everyone. Been lurking here using the iphone app for a while, figured I'd join and contribute to the conversation. Been making wine for about 10 years. Took a few years off when my wife and I had kids and during grad school (just the making not the drinking). Back at it again and...