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Ascorbic is Vitamin C and is not citric, FWIW. As to the rest, I cannot guess what other pathways are available from what is in beer and what effects might result when malic is not available. Frankly I would guess the effects will be minimal, but will watch with interest.

good luck my friend. Looks like we won't be competing head-to-head in anything. I've got one each beer mead and cider ready but need to pick a 4th and 5th favorite child. Driving myself nuts on best/most likely to advance/most likely to medal. As is Tradition. :D cheers-- --Michael

what was this made with that allowed it to stop with significant residual sweetness at 6.5%? To get ABV "close enough" just use the % that is volume of the pears, volume of the JD, and volume of the mead and their alcohol contents of 0%, 40%, and 6.5%, respectively. if the ratio is 90% mead...

the 8th is the receipt deadline, not shipping. also, depending on where you are, Ground often gets it there in 2 days. The Pantherjon post appears to be talking about a different competition, based on the "beer only" and the "2008" - and one would assume you do not need to be an AHA member for...

last time I had something like this I added grain alcohol and a tiny bit of aromatic juice to a gallon of it, and boom, instant applewine. The rest was used to test out the character from a wide range of oak products I had sitting around.

is this a refractometer reading? Because something in the mid 20's Brix OG that goes dry is going to measure approximately 7 brix with a refractometer.

I didn't judge it but think I tasted this over the weekend. Either way, very impressive showing at one of the biggest competitions in the country. Congrats!

I think all beer fanatics should experience GABF once. Few experiences like stepping into that enormous room full of beer for the first time. After that? NHC is vastly preferable to me.

I'm fairly certain the must is significantly cooler than this. He's just talking about the small amount of water the yeast is rehydrating in. although I do recommend people spend a little time minimizing temperature shock when pitching that rehydrated yeast into the must.

what is the gravity measuring when it stops? I'd also consider step-feeding a batch. Basically you've shown you can make hydromel. So make more hydromel, 1.050, let it get pretty dry, and add some more honey.

the "problem" I have with sourwood in mead is it is my favorite honey for eating. So delicious. Spices, caramel, and buttery. But it does make tasty mead. I wouldn't recommend it for some of the intense fruit bombs, though I keep making them anyway. I only make semi or sweet with it. I...

Lost my father to cancer a couple days before Xmas, a good friend a couple months before that, and my wife back in the spring. F*** Cancer. Hang in there. I'm fairly certain you can find nearby people who can evaluate, but if not I'm a pretty decent Mead Judge if you want some evaluation...

I added my 2016 to the old thread just now, and started my first 9 gallons of 2017 yesterday 5 + 9 = 14

21.5 gallons for me last year. = 1244 here's to a cidery 2017, cheers-- --Michael

finished at 105 gallons for year. so add another 12, = 1217

I've only used it in wine, and it was indeed a very gentle process, bubble-wise. Is there residual sugar left in the cider or is it dry?

I have not done 100% yet but I'm a big fan of the apples. FWIW my friend made his first batch of cider last year with 100% Goldrush and 1056 - I believe I scored it 41/50, and it continues to do well in competitions. The SOB even beat me head to head once. Once. :mug:

More of a liechtbier I squinted at and decided was closest to Euro Pale Lager, but, yes. I did BOS in STL last year with Stan/Sandy, and interestingly we picked the same basic style you did. Thanks-- Michael

I have 1116 fermenting away at 49-51 right now. properly hydrated, with overnight in the 60's to get going before I put it in the cold room, it has been slowly chewing through with no noticeable hydrogen sulfide despite the less than ideal conditions.

best BOS judges ever. Truly enlightened group, and they picked a great beer. ;) cheers-- --Michael