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Yes it wa Ike. Think I use S04

Which yeast again?

Still has some of the pineapple fermentation finish (AKA Vomit'ish) but it's getting better. I didn't use fresh though - used canned juice and won't do that again.... Just in case anyone wants to use canned...that's been mu experience (non-concentrated juice from dole I believe)

Let it go...keep temps low and enjoy. Just drinking a 'papple' (pear and apple) that started at 1.078 and fermented out fully. It's 11% and LOVELY!

Why I now make it 5-6%

If you bud graft, don't do so on older wood with thick bark. It's the only grafting (technically budding) that hasn't taken. Generally you'll have better success with newer wood. Grafting to a watershoot is great!

I have about 25 varieties on one tree. Just for fun mostly. Well....mainly to try the apples and then buy it create a tree of that variety. Then I found Apple fest. Lot easier to try apples there than waiting years! I'm near 100% with rhind it bark grafting. As long as it's done at the right...

Less sweet is always easier to amend then too much!

love Claude's book

I used chitosan and kiesol and it took tons of flavour away. I don't like taste of yeast but didn't care for Cleared lemonade. Find that if you keg would need to give it a shake to stir up the bits though or one pour has lots of lemon bits and later pours are almost clear. Found a stir/ swirl...

Thanks!!

Tried one batch with sunrype juice and not fresh press. Tasted good but acidic. More so than I'm used to. Any pointers/help?

apple begins to heal at 10C which is about 50F. Takes some time for the juices to start to flow into the scions and just keeping the unions sealed is important. also seal ends on scions. The buds will start to look like they are growing even if they are cut from the tree IF they are moist and...

Size of the rootstock may depend on the age of the rootstock. I've seen from 1/8-3/4" r/s. Look up whip and tongue and cleft grafting. They are easiest for new grafters. Practice practice on scrap wood that's apple or the like (don't use stone fruits - it just feels and acts differently...

Haven't tried Oak and Vanilla. I actually tried JAck Daniels whiskey barrel chips (used before and great). I soak them in rum before adding to the secondary for a little extra something something. Something for the future maybe!

I just started brewing a corona style coopers. It's been going for a couple days. Just got the maltodextrin in. Can I add it now?

Paps. Just bought some hops plants. Nugget and Bianca. Have you used either. Just starting to learn about hops...

I Don't recommend it either. Just tried cinnamon and oak in one batch. Not a good combo. Not at all. Funny I'm reading this now! That's why we experiment and why I love this forum!!!

I normally squish the air out and I always fill two bottles just in case I need to open on to test which is always the case. Just my thoughts there. What was your fermentation temps (curiosity). Seems like a very fast ferment!

My brew room is 16C/61F on the table and 12C/54F on the floor. Will this create any off flavours? Recipe (as to manufacturers instructions with additon of dextrose and light DME) states 21-27C. If I move it to another part of the house the the temps will fluctuate as we have wood heat...