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I'm going with 20-25% and see what happens since I will be using store bought juice as a base.

I just juiced 33 lb of crab apples = 2 gal of juice if you include the solids that have not settled out yet. It tests at 1.075, but it has lots of tanins, really puckers the mouth when I sampled some. I use store bought juice as a base, but what ratio do you suggest with the highly tanic crab...

I am getting ready to make a fall graff with some crab apples (as soon as I harvest them). I am thinking about steeping some cara pils to use in it. I am thinking I can boil it down then add a can of FAJC to keep the OG up where I like it. I am thinking the cara pils will get me a good head on...

I good way to raise the OG is to add one can FAJC per gal. That will bump you about 12 grav points; from 6% to 7.5%. That is what I do with almost all my ciders. Sometimes I even add 2 cans. but that is 9%, and that is more than I prefer in a cider

Hummm... sounds interesting. my only advice would be to keep the inputs small. Those are both strong aromatics and I would hate for them to overwhelm your brew. I have a bad habit of thinking, "if a little is good, then MORE is better..." and that is a bad way to approach aromatics in a gruuit.

I made pear cider this year, or actually a perry. It took about 18 lb of pears to produce 1 lb of juice with my juicer. But it makes a fine cider. About 7% ABV Also, be aware that pears have a residual sugar in them that cannot be fermented. My perry is suprisingly sweet

Sounds like a good protocol. Thanks!

I had a brew go bad, strong vinegar, low ABV. I need to dump and clean the rest of the bottles before using again, a handfull of large swing tops. What is the best way to ensure they don't carry the infection over to the next bottling? And by the way, I don't have an automatic dishwasher, do...

I'm not sure this is the right place for this question, but here goes. I have lots of berries this year, already put up a freezer full and wine. But now my black muscadines are coming in and I want to do something different. I will make wine from the bronze ones in a few weeks, but I don't want...

try FAJC instead of sugar. It will really increase the apple taste, or at least I like it that way

Thanks!

I am preparing to make a gruuit with Briess Pilsen light DME as a base, and blackberries added at secondary. But I like lots of berries, so they usually thin out the brew. So.. I am planning to steep some Carapils first, to add body to the beer, before I thin it with the berries in the...

Yeah, I think it will be good. I will probably use a bit of acid reducing crystals at the end of ferment. Blackberries tend to taste very acidic once their sugar is gone. I will pick up the stuff at my brewshop next chance I get. I will update this thread whenever I get it going.

I am wanting to make a 1 gal Gruuit modeled after a Belgian tripple. Here is what I am thinking: 1.5 lb Briess Pilsen Light DME steep 6 or 8 oz of Cara Pils 4 oz sugar add 3lb blackberries in the secondary I am thinking that should get me really close to a OG of 1.080. Any suggestions?

No, have not used anything so far

I have a blackberry wine I want to clear with Bentonite and backsweeten with some must I reserved. Should I clarify before or after I backsweeten? I am wanting to do after because the must will have lots of particles and will probably cloud it back up if done afterward. Any thoughts?

the primary was in a bucket with saran wrap, so I was not looking for bubbles. But normally there is visible signs of ferment, krausen or something. This did not even make a sound or smell when I stirred it. But now that it is in a jug under airlock, the activity is obvious, bubbles every few min.

I am fermenting perry from fresh juiced pears off my tree. After juicing I hit them with Campen tabs for 24 hrs, the pitched notthingham yeast, dry. nothing looked like it was happened after 18 hr I pitched more yeast + yeast nutrient again looks like nothing after another 18 hrs I was...

Thanks for the ideas, but I not sure how I will finish this. I have 2 gal in the bucket with Campen tabs, plan to pitch yeast tonight. While that is going I am freeze reducing juice. It works pretty well. The concentrate is about 1.130-35, so it almost doubled from the raw juice. A for volume...

I've been trying to figure out what to do with the bumper crop of pears hanging on my tree. They have really good flavor, but are mealy, so not great for fresh eating. It bears a huge crop every other year, and a small one off years. Two years ago I tried to juice them using the freeze and thaw...