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Yep....I use juice & frozen concentrates all the time for my ciders & other vinos (Concorde & Mixed Berry) -- I'm specifically looking for some feedback on 100% cherry vinos folks have made. (I've yet to come across a 100% Cherry frozen concentrate.) Thanks! Cheers [emoji111]

Swing top glass grolsch style bottles work great! [emoji111] Various sizes & colors available [emoji16]

Wondering if anyone has had success using 100% cherry concentrates/juices to create an awesome cherry wine? There's a place in Northern MI - King Orchards www.kingorchards.com that sells both Tart Montmorency and Balaton concentrates (68Brix) and Old Orchard offers a 100% Tart Cherry in half...

Check out this thread... https://www.homebrewtalk.com/forum/index.php?threads/597577/ Cheers [emoji111]

Rack it to another container & strain if needed. What's the SG currently?

Few things to consider: Nottingham has spec'd ABV tolerance of 14% (real world as ya know can be +/- that) -- so ya wanna be at 15%-ish plus post jacking to be safe. When I Jack my ciders I tend to get approx 1/3rd gal yield from 1gal -- given I'm sure I don't get All the alcohol I use a...

Cool [emoji106] Keep us posted on this bad boy. It really is a fantastic, low maintenance cider [emoji111] Interested to hear where ur ABV stops w/D47... I tend to top out at 14/14.1% with this recipe & protocol. Cheers [emoji41]

Here's a chart [emoji111]

New from my FrankenCider laboratory! [emoji12] Smoked Strawberry jalapeno w hint of vanilla....Yum! Cheers [emoji111]

Finally just started this new batch -- as I call it >>> Igor's Diabolical Uva Potion Cheers [emoji111]

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Its been fermenting for almost 1 year?!?

I'm still looking for a good coconut flavoring that doesn't leave a bad/off aftertaste. Anyone find one? Cheers [emoji111]

What was ur FG? I'm a semi to sweet kinda guy....1.02 - 1.03ish is my Happy zone [emoji16] Cheers [emoji111]

So how'd this end up 4 ya? Is it part of ur regular rotation? What's Ur recipe? Gonna fire up my 1st try at this once I have a free Speidel....using a similar approach to my Welch's vino & faux ice cider -- combo Frozen concentrate & matching 100% juice. [emoji111]

What kinds of vinos ya making? Yeasts used? Typical protocol? Tough to provide any feedback w/o some more background info [emoji111]

I have Not used those yeasts so can not comment on their end game. I can tell ya my protocol (ferment in the 60s, cold crashing, refrigeration post-ferment, zero chemicals) using D47 to create a semi to sweet cider with Lots of apple flavor & aroma works for me every time -- for ciders ranging...

Different yeasts produce different amounts of krausen that will last for different amounts of time. If your airlock is still showing plenty of activity I'd guess you are just fine [emoji106] What yeast are you using? Cheers [emoji111]

I've only used a much smaller barrel & filled it all at once. Cheers & Good luck [emoji111]

Right here [emoji106] Fire away.....