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Today I am bottling and brewing. It's been two weeks so: 493.5 + 4 = 497.5

Well heck. It's been a while. I had already gone 'production' by alternating two gallons for one gallon per week. Retired in January and I'm gonna guess six weeks later I bumped that to two. So since my last post, we'll say this: 6 +(34 wks *2)= 74 Won't add the 'extra' gallon every now and...

Too late now, but did you use any pectic enzyme? I use it though they say I don't need to with store bought juice, but most all use it with fresh apple/juice.

Well, my massive contribution from last weekend, one batch: 37 + 1 = 38

Welcome. Ahh, the happy sound of bubbling . . . . 'tis music to me ears. How long has it been fermenting?

Both in the same day? :ghostly:

Most days, I blow a lot of things it seems, lol.

I've bottled at least another four gallons since my last count. 281 + 4 = 285

I used to say I'm a drunk, alcoholics go to meetings.

Keep her.

Do you mean pectic enzymes?

Let your taste buds be your guide. Everyone's are different. I usually let it start aging after jacking. Made a couple few gallon batches to give some bottles out for Christmas. Made them back in august, tastes OK to me.

Two more the weekend before Thanksgiving. 266 + 2 = 268

Two ore weeks, two more gallons. 241 + 2 = 243

Bottled another two last weekend. 218 + 2 = 220

If you really want to be cool when you bottle carb, install one of those gauges from McMaster-Carr in the cap of your plastic bottle that Mylar posted in the pasteurization sticky. I let mine get to about 35-40psi and then cold crash into the fridge. Takes all the guess work out of it and...

Been sick for the last two weeks so I think I have only done two more. 182 + 2 = 184

Thinking of playing Bleeding Me out of my 15" woofers. Shakes the walls and drowns out . . . . . everything.

Welcome to the site! Yes, it certainly is. Good luck.

Two more weeks. 135 + 2 = 137