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Yeah it should. Prolly will take a week but you won't know unless you open one

Try getting acid blend and wine tannin to adjust the flavor

You don't have to put gelatin in, that's what the Pectic enzyme is for. I've used that same juice before with only enzyme and it's so clear after 2 weeks you could thread a needle looking through it. Next time stick to only enzyme and just leave her alone for 2 weeks

1. You could add malto-dextrin to increase the body. However I'm not sure if it is alright to do this post fermentation; someone else will have I answer that. 2. You could ferment completely dry and then add a tablespoon of white sugar to each bottle. Check carbonation every 3 days until you're...

Anybody ever use hefeweizen yeast for their AJ? Specifically wlp300? Just pitched it yesterday, only yeast I had, and not sure what to expect Long time reader - all cider

One gallon AJ Half liter pineapple juice. Nottingham One pound of dark agave nectar Half pound of organic white cane sugar Tannin/acid blend Malts dextrin Whole fresh pineapple at primary 8 rings of crystallized pineapple at primary 8 rings of crystallized pineapple at secondary Medium toast...

Starting to clear a little...week three. has a great sour flavor with the strawberry. Tastes exactly how I wanted. I was surprised there wasn't any sour beer activity with this such as a pellicle or slow ferment; it's looked like this the whole time... Sent from my iPad using Home Brew

I loved this mead. To each their own - I've got a coffee mead going right now. I wouldn't add any grounds per say to the primary as it can leave a bitter/spicy flavor. Best bet is to add cold brew at primary and cold brew at secondary and use a hearty honey like buckwheat to supplement a floral...

Where do you get crab apples or crab apple juice? Long time reader - all cider

Stop making bad mead Long time reader - all cider

No I didn't, just added Pectic enzyme (is that the same?) Long time reader - all cider

Day 3 - fern has slowed due to low sugar content likely...going to top off with more AJ

I made a mango habanero cider recently and used 3 fresh mangoes, blended, along a half gallon of mango nectar in primary. It eventually settled out about a week after fermentation and now has a nice light golden color, slightly hazy, but great flavor. Prolly a good idea to secondary on fresh...

Great info! Thanks guys. Here it is 12 hrs after notty pitch. Among other experiments 😬 I think it will be a awhile before I need to worry about to much sourness... I'm really going for the funk side of roselaire as opposed to the lacto sourness...I'm hoping the rhubarb and acid blend...

It's been 48 hrs and no signs of activity - pitched half tablespoon of notty to get things moving.

After a recent trip to the grocery, and seeing they fresh rhubarb, I decided to finally experiment with the package of roselaire yeast I had sitting in my fridge. I combined 2 lbs of strawberries and 10 stalks of rhubarb with 3 cups of cider and simmered to kill of anything as well as soften...

Ps, my gf added a cinnamon stick to half the batch. Came out amazing - just a thought

Dat primary

So I came with this to get going in time for warm weather that will hopefully arrive soon! The recipe is for a pineapple/ apple cider which is "dry hopped" with fresh organic toasted coconut and then aged on dark rum soaked barrel staves. This was a 2 gallon batch. Ratio of apple juice to...

Recipe is for a 4 gallon batch of "bourbon aged" hard cider 4 gallons of martinellis apple cider 1 teaspoon Pectic enzyme 1/2 packet of Nottingham Half pound organic cane sugar Half cup pure maple syrup 1/2 cup maltodextrin - dissolved in warmed cider 1/2 teaspoon of tannins Soak 10 medium...