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How much gelatin per 5 gallons?

so we have a birthday party this weekend (Sunday) and of course we have a couple kegs in the go. It’s june. Need to stay hydrated right? I left my lemonade making until late it it hadn’t completely cleared. It tastes a tad yeasty and to me it’s a no go. It’s in the keg, carbonated. Is there...

I used in one gallon, one fresh pineapple (juiced) and topped off with fresh pressed apple and cote de blanc yeast. Was amazing. Not like the original but I will now make this in big volume. I don’t care for beer yeast and cote sea blanc holds into some residual sweetness. Was more than...

You got it!!!

If that was ment for me....I have another batch brewing using cote des blanc but it's young and not worth reporting on yet. My previous batch is still in the carboy after almost a year. It's still.....meh. I did not use fresh pineapple or fresh press Apple buy the vomit phase (thanks to buytric...

Well you are pretty close to 18%. Hard to say if it will carb or not. How long has it been stable at .99

It does happen! I've had it happen. You had happy and healthy yeast! I bet it tastes a bit tart. I've heard of ec-1118 hitting 21% under the right conditions or much less than expected. What was your fermenting temp?

Would you be so kind to post how you made the quince wine and possible recipe? Making some myself and have a couple gallons of juice waiting for a good receipe

I'm currently making some quince wine (from boiled juice) and some quince cider with fresh press apple. I find the quince fresh press juice without cooking barely palatable and I like tart and tannic wild apples so.... I added quince juice to back flavour some apple cider and it was good drank...

Locus415 what recipe did you use?

Going to give this a try again and use an alternate yeast. I'll report back! and fresh pineapple juice

This time last year I was making my first cider. Stressing and muddling through and had questions at every turn. Thanks to the group here for taking the time to answer my questions and others that has similar concerns before me. Such a tremendous resource we have here! Thanks especially to...

mmmm.....roxbury russet - please report back on the flavour profile on this one!!

Been a good season foraging for mostly wild apples 107+919=1026

Just warm it up and pitch. That's what I would do (rehydrate yeast if that is what you normally do with the yeast you have) or pitch as per normal.

Which wyeast yeast? Yes I've seen my ciders with this recipe go that low or even lower. Depends on many things but yeast health is key. Guess yours are happy. Did you do an SG at beginning?

Did you cook the quince it just mash with the apples?

Just added some fresh quince reduction juice to a finished cider than has minimal body and tannins. It sure kicked it up a notch! Have no idea how it would ferment and if the final cider with quince reduction will age

How did this work out?

Thinking of making a quince wine or cider. How did this turn out?