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That's what I was thinking, 2.5X original ABV. Thanks for the confirmation, for my friend that is ;)

I read where most freezers max out at -10F, and that will get someone about 22%. That is, for that hypothetical person who wanted to do this.

So, if someone started with 1700 ml of cider, and ended up with 680ml 8% ABV of Jack = 20%. Would that be right?

This is purely hypothetical. But what if someone made some apple jack, could they use a refractometer to check ABV? Assuming they knew what the OG was, how would they calculate the ABV after jacking? Again, purely a hypothetical question to exercise the old brain.

I had not thought about a freeze concentration of the juice. I might try that next time. This would also work to concentrate juice for my ales. Great idea.

Blueberries are very hard to start from cuttings, and without the right ph, they are hard to grow period. with blueberries, peatmoss is your best friend. If your soil is full of clay like mine, you need 100% peat. If it is good soil, try 50/50. But ph is really important to them.

I do use a refractometer, but these were frozen. So I really did not think that much about checking them. In the past my muscadines were usually 15 or so, some go as high as 20 BRIX, but that is unusual. And these were late season. Right now, if the measurement is correct, I will end up with...

try blue berries or thornless blackberries. I love the thornless BBs. That's all I grow now. I have 10 bushes and harvest 40-50 lbs per year. We eat all of them we want, plus I make a great tripple berry wine (black, rasp and blue, all from my garden)

I just started a low ABV wine with 7 lbs frozen muscadines I found in the bottom of my chest freezer. I used a fruit gravity calculator (Fruit Gravity / Alcohol - CraftBeerTraders) to plan the recipe. I was expecting a SG of around 1.060, making this more of a fruit cider than a true wine...

I;ve never done all grain. But extract plus some steeped grains make a very nice brew in my book. Its too easy for me to ever think about all going all grain.

I think the 8oz cracked rye, steeped for 30 min, was about right. But I like a strong rye bread, so I might not be the best "normal" judge.

FAJC adds 5.7 oz of sugar to a gal of juice, so it raises the ABV about 1.5%, but even better it adds more of an apple taste to the final product.

i use 1 gal plastic jugs that my juice comes in all the time. I dump out enough to add 1 can FAJC, then let her rip! Produces a nice 7.5ABV cider with very little effort. Yes, I know it is not the best cider, and that I could do better. And I usually do. But sometimes I just want a super easy...

to resurrect an old thread... I made the second batch of figleaf flavored primitive beer. It was overpoweringly strong of the figleaf, a strange almost vegitable kind of taste. I am not sure of the final grav, I am thinking it ended up around 7.5% ABV. I let if age since Sept, but it was still...

Yeah, that's what I thought based on my wine making which I have more experience at. Thanks for the input Harley!

I started a 1 gal batch yesterday of a dark apple gruit. Everything looked great when I went off to bed around 11. This morning found the airlock blown out of the bung and a mess. First time this has happened to me. Now I am a bit worried if the brew got ruined by being without airlock for...

You are probably done with this by now, but if not, why not hit it with some Campden tablets? They will kill the bugs that are in it as of this moment, then you can through some more dregs in there and let it go for a while. It did this with a Graff that got infected with a vinegary taste. Used...

You might get away with 6-12 months, but I would not go any longer. Also, what ABV? That makes a big difference in how it ages.

A couple of thoughts: wait 24 hrs after using Campden If you want highter ABV, add some frozen apple juice concentrate. It has 5.7oz of sugar per can. This both boosts ABV and increased apple flavor Using sorbate, why?

Has anyone tried Rye in a Graff? I just made a 2 gal batch. First I steeped 8oz of cracked rye. Then brought the water to a boil with 1lb of amber DME. Then added water and FAJC to enough to reach 1.068 SG. Hit it with Nottingham yeast and it is off to the races after about 10...