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So far just LorAnn. Just got some Now Better Stevia Coconut that I need to try in my cider -- it is tasty in my morning java [emoji16] Cheer [emoji111]

wondering if there is a good Newbie Kombucha for Dummies source folks can recommend? ie) the Cider thread has a nice Cider for Beginners post with Tons of great info all in one spot. Trying to find the basics in a single spot -- without having to search every thread for bits and pieces...

Sweet! Thanks [emoji111]

Looking to get into making kombucha -- anyone out there doing it? Looking for recommendations 4 awesome starter kit & scoby provider(s). Cheers [emoji111]

What was ur recipe? I've used 1t vanilla extract per 1gal in some of my ciders [emoji106] Cheers [emoji111]

Here's a nice chart of many yeasts available: https://winemakermag.com/resource/yeast-strains-chart

Here's a nice chart of many yeast strains available: https://winemakermag.com/resource/yeast-strains-chart

I add 2t acid blend to All my ciders...including my faux ice. I've aged this bad boy in a charred oak barrel (2L) for 40 days -- tasted amazing [emoji16] -- like a low ABV bourbon. I've got a 5gal batch I started on 12/31 -- still chugging along & will check at the 6week mark - which is...

I add 2t of acid blend per gal to all my ciders [emoji111] Cheers...

Dig em! All my ciders & vinos for that matter get my logo...plus handwritten date, variety, ABV & FG. I like to think of myself as a mad scientist of home crafted ciders & wines... Cheers

Try using D47 dry wine yeast - costs less than 90cents a pak on Amazon. I'd suggest adding FAJC or one of the other frozen juice concentrates depending on ur desired flavor profile...rather than white sugar....it boosts the SG & Flavor! As posted by another...check out the pinned thread...

Disclaimer: I've only used pickled ginger in some of my ciders.... But my guess is you should be just fine! After all cider is made with bits & pieces of apples & skins all the time. Wine is made with the grape skins. Welcome to HBT & Cheers [emoji111]

There are a number of successful cider making protocols folks here are using [emoji106] (Trial & error - which is part of the Fun...plus research/feedback here have helped me find my Happy Spot) Mine uses D47 yeast & refrigeration post fermentation & cold crashing to create a variety of...

Any regular cyser maker's out there? Curious to hear from ya on ur fav recipe, yeast, techinques/tips. Wondering out loud how the end product differs from the faux ice cider I make -- which is awesome! Cheers [emoji111]

Forgot the pic...[emoji41]

Sounds & looks great! As I'm a KISS cider maker -- this got me thinking about adding chai concentrate or chai tea bags Post fermentation to my base cider. The former would add sugar too, the latter not. Hmmmm [emoji6] Now on my to try list..... Cheers [emoji111]

Dig it! [emoji111] Cheers!

Thx RPh! Any feel for how big of an SG boost is viable w/o torching the vino? ie) I'm guessing a boost from 1.06 to 1.13 would result in a very poor quality end game. Thoughts? Cheers [emoji111]

Looking for some feedback/insights/tips/tricks re Chaptalization when making wine from those with experience. Up to this point I've held off on adding any granular sugars to any of my vinos or ciders -- I've only used frozen juice concentrates to increase SG. However...just came across this...

Dig the idea of this approach & may try it with my planned spring 1st attempt at a 100% Cherry wine. I've jacked cider with success...just never done it with juice pre-ferment. Great idea to create my own "frozen" cherry concentrate [emoji111] Cheers [emoji16]