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You really should talk to your physician about that.

That does bother me. As does "please do the needful" that one came over from india

She might see through this ruse

=437

I may throw a half liter of juice at it after I decant the spent starter and see how that goes. Juice is cheap and the time investment is negligible

Define bad. I have one that just smells of hot alcohol

Well, it looks like it has fermented. Looks like active fermentation. But man oh man it's kicking off some fusel alcohol aromas. I've taken it off the stirplate now because I don't think it's needed anymore.

Ultimately I'll be looking for attenuation, yeast sedimentation, and evaluating aroma and finally taste.

Try ec118? That stuff will ferment rocks

Should be just fine. I don't see any preservatives on that list

Well, it's not the normal cider from wild yeast where you get your yeast from the apples or the press. I just plucked a raspberry out of the backyard in this cool fall weather. And I've tossed it on my stirplate with about 100ml of apple juice. We'll have to see if anything comes of it. The...

Interesting thought, I've never kegged this since I don't have any force carb gear. You won't NEED to add the aj concentrate, since you'll probably throw it in the kegerator to carbonate. But if you do, you'll get to keep some sweetness and extra apple flavour. So I say do it, and toss in the...

The advantage to swing tops that are over carbed is that if you can chill them down, you can just release the pressure several times over the course of a few days and alleviate most of the problem

I'll hopefully be getting back some scores by end of month and I'll post the results here

Julienned into 1/4 inch sticks chopped 3/4-1 inch long. My last two ginger ciders were 75 g per gallon and I felt they could use more, you really only got any ginger bite towards the end of the bottle. So I kicked it up a notch.

Let us know how it turns out

Finally pulled the trigger on this. 3 gallon batch 300g ginger, 30 g fresh peeled orange zest. I'm intentionally trying to keep the fermentation subdued, but I opened the ferm chamber and there's a pleasant and noticeable orange zest aroma. As long as I don't have fermentation issues from a...

I still want to know how it turns out

I'd love to win an Itc-308s

You're absolutely right. However even at 35f they're still bubbly and gassy as all get out. So they are in need of pressure releif