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Now that sounds more like the Nottingham I know!

I started two 1 gal batches of cider a couple of days ago. But I have since remembered how much I like graff. So... tomorrow afternoon I could get down to the brewshop and pick up some DME and steeping grains. I could then start two gal of wort tomorrow night, just with DME and grains. Then mix...

I concocted a new recipe for another 1 gal batch of graff: 3lb of crab apple juice (slightly cooked) 1 lb Amber DME 8oz 60L Crystal malt steeped 1 1/2 can FAJC Nottingham yeast SG was about 1.075, so it will be pretty high ABV. I just bottled. I had cup left over so I tired it. Wow was it...

Last batch I made was very slow to start, so I added nutrient. It went wild and made a mess over and over. So I will avoid nutrients whenever possible.

If you can, freeze them first. They will juice much easier and you will get max juice out of them.

I found some honeycrisp juice a few years ago and made 3 gal of cider from it. It was good, much better than the regular juice I buy.

I have more than enough fruit for my own production. But I find that you have to use some water with berries such as raspberry or blackberry, or it is just too tart. Jack Keller has some great fruit wine recipes so you don't have to guess.

no hops, I really don't care for them much. That is why I make Gruits with herbs.

Very good idea, but I have almost exactly the same thing going right now, just one can of FAJC instead of the mex brown sugar. So I want to go with something different.

9% is high, but I do 8% ciders all the time. Give it 3 months in the bottle and it will probably be great. Alternately, you could bottle half, refill with apple juice, and let ferment restart. Should give you 7 or 7.5%. That would give you a couple bottles of high octane stuff to age awhile...

I've got a few ingredents laying around and I want to hustle up a 1 gal batch without going to the brew shop. Here is what Ive got on hand: 1 lb Amber DME 8oz Mexican brown sugar Nottingham yeast Various fruits in the freezer; blackberry, raspberry, crab apples, and muscadines. What would you...

Yeah, that is kind of where the inspiration came from. I have lots of fruit in the freezer from last year and I've got more than enough wine, so I am trying to find other options. Probably still 10+ lbs of blackberries and raspberries. Plus I still have two, 1 gal bags of blueberries and three 1...

Remember that muscudines, esp. while ones, have LOTS of tanins in the skins. So when using them I only leave the fruit in the bucket for 4-5 days, a week max. This helps reduce the amount of tanins that leach out of the skins into the wine. in that length of time the yeasties can pretty well...

I have not noticed any price changes at mine this year, but I only buy ingredients. Just bought some DME, crystal malt, and yeast two days ago. Same prices I have been paying for the last few years.

I started this batch last night. I used the juice from 2lb of thawed blueberries. It is sitting with a Campdem tab now. Usually I like some wild ferment, make wine that way all the time. But with ales, I had a batch go to vinegar from some bad stuff on blueberries, so better safe than sorry in...

Yes, I normally use sulfites, but I made a mistake on that batch and I kind of thought it might be a problem. But it is only one gal, so I just let it set at the back of the shed for a year to see what would happen. What if I fortified and backsweetened it a little. Would it turn out like Sherry?

The best gruit I have made to date was one with raspberry, and wormwood and herbal tea for bittering. It was too, too biter at bottling, but in a month it was amazing. I am about to do something similar with blueberries. I tried the same general idea with an apple gruit, but it was not nearly...

I just tasted some of a black muscadine wine that has been bulk aging for a year. It has noticeable oxidation taste. Not horrible, but noticeable. Any suggestions? Is there a fix? Drink as is? Turn into vinegar?

triple berry is wonderful!

I've thought about it, but never actually done it. So I too am interested in the answers you get.