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I chopped and boiled the raisins. Unless my refractometer is off, it measured 22 Brix. That's about 1.093. So depending on which chart you use for potential ABV, that will give me between 10%+ ABV at 80% attenuation. Also, I may have ended up with a touch less than 1 gal volume. That, plus the...

At this rate its going to be 10.5, maybe 11%. Thats a lot bigger ale than I was wanting to make

I had some bits and pieces laying around, so I brewed up a 1 gal batch with 1.5 lb pilsen DME, 6oz of Briess cara Pils (steeped) and a couple handfuls of raisins. Using mugwort and wormwood for bittering. The OG was higher than I was expecting, 1.093. It has just started fermeting. I am...

Thats what I was thinking about; rack then hit it with sorbate

I started some muscadine wine back in Sept. It is still fermenting a little. This is the first time I have seen this. Its sitting right about 1.005.

Ive tried fermenting them together, making a Graf. But the mixed seems like a better result. Is it possible mixing after fermentation is a better way to preserve both tastes? Or is it simply that the Guiness is a better base to mix my cider with?

Snakebite, never heard of it. But then again I am not much of a bar guy. I just enjoy my homebrews at home.

Good point about the yeast, I had not thought of that.

last night I had a little cider left in a bottle, so I mixed it with a fresh Genuess stout. It was really good. It tasted better than the graffs I have made. Got me to thinking, why couldn't I brew a dark stout, then mix with cider at bottling time. What do you think?

But your saying crushed apple seeds don't do the same?

So grinding up the seeds when you make juice does not make it any more tannic, not at all? I don't know why I thought it did.

Ive never done a cyser, but I make lots of graff. I have 3 gal going right now. I could use it for a light pilsen graff.

How I wish I had enough apples for 2 or 3 gallons. If my little AR black tree goes into production, I will be one happy camper! I plan to make cider that is 75% AR black, and 25% Doglo crab. At least that is the plan. Who knows how the trees will sort out.

I have a young AR black tree, it should give me some fruit in a couple more years. But I had to get a few apples the other day when I saw these. Just too bad I did not have more cash on hand, so sad the guy did not take plastic.:no:

I would have loved to get 20-30 lbs, but I ran across them on a road trip and just did not have a lot of spare cash. Oh, and they are about 2 1/2 hrs away, so I am not going to run back for more.' I was hoping to find some specialty apple juice in the stores, I am looking for Gala perhaps...

I just found some Arkansas Black apples at a roadside stand. I only had enough cash to buy 10lb, so I will not get a lot of juice, maybe 1/2 gal+? I am trying to think of the best way to get something noticebly different out of them. I am thinking about mixed 1/2 and 1/2 with store bought juice...

That's good to know. I thought it was because of the seeds.

Thanks, that is what I was hoping for. As I said, it is drinkable, but not what I was hoping for when I used the crab juice. The problem is I juiced it with a Jack laLane juicer and I think some of the seeds got cut up into the juice.

I just finished fermenting 3 gal of cider using about 20% crab apple juice. I just tasted it and it is too tannic. Not horrible, but not what I want. Will the tannis fade as it ages, or should I make another gal without crabs and blend?

I went with 20%. Now lets see what happens