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I used triple berry; blueberry, blackberry and raspberry, because that is what I grow. As for yeast, I just used Red Star Premier (formerly Montrachet). And for sugar I always use Turbinado sugar. I like it better than plain white for all my recipes, wines, beers, and ciders.

Since I backsweetened I am not sure what the gravity was after that. But it finished around 0.998, then I stabilzed and added 1 cup of reserved must per gal. Using reserved must (was in freezer) sweetens a little, and brightens the berry taste. You can use as much or little as you like, but I...

I gave several bottles away as CHRISTmas gifts, and I got rave reviews from those who received them. So I was pleased. I plan to make another batch this summer. I'll try to dig up the recipe and post it. But to be honest, I am a not much of a recipe guy, I brew like I cook; a pinch of this and a...

just like cooking, it does not hurt to taste test as you go. Once fermentation is finished 10-14 days, you can taste it. If it is harsh, let it age. If it is OK, drink it as is. I think I drank my first few batches of cider straight out of the fermenting jug. Cider is very forgiving, unlike...

Give it a taste test, you probably will not die :mad:

These are good ideas. I have used Granny Smith's to add some flavor to store bought juice and it was helpful. Also, Notthingham is my main cider yeast, usually works well. But it does not hurt to mix yeasts. I have one going now that has both Notthingham and Belle Saison yeasts in it. Don't...

I always include 1 can of FAJC for each gallon of store juice. It raises the ABV, but more importantly, it gives vastly more apple taste. Also, if you can find some crab apples, you can juice them and include in the mix. Even just a few pounds per gal will give a big boost to the flavor.

been using it for the past few years. Works fine, and easy to clean

has anyone tried chopping and freezing the apples before pressing?

I have found most of my ales and ciders are better (or even much better) after 2-3 months in the bottle. Bitterness, in particular, seems to fade while other tastes come to the forefront.

I guess the real question is why did you brew it? "Sugar wine" sounds like something even lower on the scale than prison pruno. But I guess it is to each his own.

Clear is wonderful optics, but sometimes a cloudy cider is to die for. By mistake I cooked some crab apples I was wanting to juice last fall. The resultant malt cider is very cloudy, but amazing! I once read that the benefit of a cloudy cider or wine is that the particles in suspension also...

I have 3 gal going now

I did a muscadine/ale mix, pretty good but probably not a recipe to repeat. I will soon do a blackberry ale, major on the berry b/c I still have 10 lb or so of the berries in the freezer.

Can I use potassium carbonate without testing for TA?

I am wanting to make a dark beer with DME, and add some blackberry juice after the main fermentation is done. I am thinking 2 lb per gal. But it always seems that enough berry for a strong taste make the final result a bit more acidic than I care for. So, I am wondering if a way to combat this...

Or you could just leave the lid on tight and wait for it to blow up. Might be entertaining :no:

I've been eyeing one of these for a while. My apple trees are still too young to produce, so I am holding off another year or two. But hope you enjoy. Like you, I am planning to corsely chop, then freeze my apples since I will only process a small amount each fall.

I mainly make ciders and Graffs (extract), so 80%+ sounds is about right. I could go back and read through my brew logs, but I am too lazy for that. So I am just remembering and guessing

I like wild ferments, esp with wine, but for a beer I would suggest you also pitch some commercial yeast. Whatever you planned to use will be fine. You may get a little funk, but probably not much. And who knows, it may be a roaring success that you try your best to repeat :ban: