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You're currently at about 11.7% ABV -- not sure what the alcohol tolerance of that bread yeast is -- but chance's are you might have reached it. If you're looking to get a lower FG, you're gonna need to toss another yeast at it with a higher alcohol tolerance. I tend to use D47 and have had...

any recommendations for a good red blend? Thanks in advance!

This is with a cider?? Which I assume you did NOT boil? What type of air lock? How big is the container? Post a pic

I make my own caramel syrup following this easy recipe which I add to my ciders... https://www.itsyummi.com/quick-easy-caramel-syrup/ Cheers :cool:

Brewer's Best has a natural Peach Flavoring...I haven't used that one yet - but do Really Like their Watermelon for my ciders -- added post fermentation...1oz/gal. Cheers.

I typically freeze 1gal and get approx 1/3gal of "jacked" outta it. So in theory that's 3x the original ABV if perfect process -- which we all know it isn't. I use a 2.5x multiplier to account for imperfection -- which gets me in the ball park. Cheers!

hopefully not as wickedly tough to chew as what came with packs of baseball cards way back when.... :p Cheers!

I haven't used a whiskey barrel -- but have used a charred oak barrel to age my faux ice ciders (ABV 14% range) This was done Post Fermentation. Turned out fantastic! (like a low ABV bouron) I left mine uncarb'd as I don't currently have a kegging system. Cheers & Good Luck.

Experiment with some non-kit types -- cherry, concorde grape, yadda yadda. The world is Your Oyster! Cheers :cool:

I add 100% Strawberry juice concentrate Post Fermentation --- from www.brownwoodacres.com I use a # of their concentrates and have been very happy with the results. Cheers & Good Luck

lol....nope on the scurvy....just curious based on using AJ and FAJC both which have it prior to fermentation. Thanks...will check out your articles. Peace out!

I'm still looking for better info on the effect fermentation has on the amount of VitC. (other than that one OJ study we both came across). Cheers!

Ditto the fridge!

...just add the yeast and let it go! I use store bought all the time + FAJC and make some darn tasty stuff...ranging from faux ice cider in the ABV 14%'s to regular ciders in the 6-8% range. I typically will add 100% fruit juice concentrates post fermentation to the lower ABV varieties to...

$20 for 5lbs -- local raw clover honey -- here in Southeast Michigan. Cheers!

Bummer :confused:

Anyone else having issues with the mobile app -- hasn't worked for a couple days for me. Cheers!

Curious if you've determined for your barrel use -- diminishing effectiveness timing? ie) say your first use to get full effects is 6months --- how long to get that same effectiveness on 2nd use, 3rd use etc until it reaches a neutral state. Cheers!

2 thumbs up [emoji106][emoji106] Added to one of my ciders post fermentation.... 1oz per 1gal....seems spot on. Have a couple more flavors I'm gonna try sometime soon & report back. Cheers [emoji111]

Anyone adding glycerine post fermentation for improved mouth feel in your vinos? Here's a good read on the many roads to vino mouth feel... https://winesvinesanalytics.com/features/article/68760 Cheers [emoji111]