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Has anyone attempted to add flavor to Apfelwein? Would coffee house flavors like Green Apple and Carmel work well? Or should I leave it alone?

How long has it aged, and why do you think its oxi'd? Perhaps you should adopt a new method of making mead. For instance, I don't use any heat, sulfites, nor secondary. Never had a failed batch.

Cugel, could you tell me which post contains John Zamorras press? Macabra, perfect Idea! I have all those things. Going to test it out

Right Revvy, but I can't really gather much practical data from that article. Maybe I can make a contraption that would fit into a log splitter. So I can rent a log splitter to quickly press fruit.

Just a thought... couldn't the liquid be extracted with extreme centrifugal force? Like how honey is extracted from honey combs?

Great Vid Greg! I think you are right about going cheese style with a press. I do have a small cheese press, and its a very basic and easy machine to use. Just trying to think of other things that need to be pressed, and seeing how they do it in their industry.... like ... paper?

Looking for some DIY plans for a fruit mill, and a fruit press. I would like to use apples as an example. One machine to chunk them up, and one machine to press the living crap out of them. But not to split the seeds. Any info will help Thanks!

10 gallons here. total 13,028

SummerSolstice (which was yesterday right?) Would using Carmel coffee flavoring syrup after secondary/aging work? I know that it has fermentalble sugars, but it also has preservatives.

I just posted an Ad in craiglist saying I'll pick fruit from anyones trees or bushes to prevent a mess during the fall. Already have two replies. 3 Plum Trees and 2 Apple trees :) This might be the cheapest yet.

Good point. We are in the height of our cherry season

nm, found 4 gallons of apple juice at Cash and Carry for $16. Thats well into my budget :)

Thought of that already. Still need to find some apple juice on the cheap. The last time I went that route was freshly processed apple juice from a local orchard. Cost me around $36/5gal I'm hoping to find even cheaper than that.

Pinching dollars and I got nothing in my carboys, woe is me. Whats a really cheap and yummy wine I can do? I don't care about time to age since I have soo many carboys empty.

Each yeast profile has its own appetite for sugars. Unconverted sugar is totally up to the yeast. Champagne vs Bread yeast per say, their metabolism towards converting are drastically separate.

I was late to get my hops in the season. Here is a pic (yes, I'm bad at taking pictures) : If you can't tell its about 3 feet in length, and its the middle of June. I have 3 other vines, but they are even smaller... Think I will get any cones this year?

Anciana Escupida Brew? I'll pass

I'm actually thinking of making a super corn cream ale, with only a small amount of malt, a lot of corn, and koji. Too daring of an experiment with out someone else interjecting

I know it will affect flavor profiles, but could one pre-infect their grain with Aspergillus oryzae (Koji) to gain efficiency? Or will the Koji interfere with the seeds natural amylase? Furthermore, could Koji be used to complete replace six-row barley in any recipe? Or is there a reason its...

Can you use six-row barley in place of Kome-Koji when making sake? Or would it be better to just use Amylase?