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I don't have the link and am not inclined to go searching again. If you google "washing yeast" and read through the myriad results, quite a few references will mention that anything 6% abv or higher shouldn't be washed as it won't yield as high of a yeast count. There are also other places...

Don't know for certain what is "correct". However, what I do is to let ferment out then rack into a secondary with the fruit already in place. Let sit in secondary for ~30 days and then rack to a tertiary to clear sediments. It has been said that (depending on yeast), fruit additions in...

My recommendation would be to use the whole spices infused in a simple syrup or in some juice. Powdered spices don't mix well and will settle out. I've done both and both will work but in my opinion it tastes better infused.

Guess I wasn't really clear in my questions...I've carbed my cider before, but never with such tiny bubbles. When I've bottle carbed, the bubbles have been small but not nearly as tiny as these. It has been under airlock the entire time so not sure how the CO2 built up like this. What...

Why does everyone on this forum recommend tossing out good quality acv? Folks pay darned good money for that stuff. Heck, if I could sneak it past the wife, I'd turn a gallon into vinegar.

Caramel cider: came out great, the wife's personal favorite. Raspberry cider: it was good but overpowering with sweetness from using one can frozen concentrate for one gallon cider. I felt it benefitted from carbonation, the wife dislikes any carbonation. When I make it again, it'll be at...

I have 3 one gallon jars of cider that I started July 31st. 8 day primary at which point I thought they tasted like vinegar. I racked to secondary and tasted again 2 weeks later. Vinegar taste had been replaced with more of a yeast flavor, my wife described it as "beerish". Today, I took a...

Well, I'm going to add some straight pomegranate juice to my bottling bucket. How much is yet to be determined but should be doing it within the next week or so.

1 oz by weight for a one gallon batch.

This is what I did for a honey ginger: Rack to secondary with 4oz honey and 1oz fresh thinly sliced ginger. 30 day secondary. Racked to tertiary for 2 days, just to clear sediment. Bottled with roughly 4oz honey, 4oz hot water in bottling bucket. Each bottle also got a dash of fresh very...

Buy a few different yeasts if you're getting everything shipped. You may want to experiment in the future.

So just finished up the first run of two "winging it" recipes. Thoughts and input appreciated. Cranberry: 1 gal store brand juice 1lb white sugar, shake dissolved 2gram Mangrove Jack's M02 yeast 10 day primary, FG 0.990. Rack to secondary with 4oz dried Ocean Spray cranberries. Every few...

Need to or want to? I'm not concerned with the looks of my cider, it drinks the same.

Do searches on here and google for "yeast washing".

Thanks. I don't think there will be an issue with chemicals as it's a home preserve but I'll double check.

If I have a jar of preserved figs, could I just dump them into secondary without having to worry about camden tablets or infections?

Are you sure you are taking the reading correctly? I've only done 5 gallons of WF 365 but all of them were roughly 1.040 - 1.050 and after adding 4oz of ajc, my highest SG was 1.058.

Something to consider for next time is to steep your spices while making a simple syrup (or caramel if you follow that thread). I used that method with success in a gallon of the caramel apple cider. Used whole cinnamon instead of powder or extract and it still had good taste the 3 weeks it...

In the steeping and boiling steps, is that being done separately or each step adds those ingredients?

Silly question....do the grains need to be milled or used whole?