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Around SG 1.072 give or take for slight temperature variation and the sugar in the strawberries that hasn't been absorbed. It's been in the primary for about 2 hours now. First attempt at wine making.

Here's the recipe I used. - 3 lbs. frozen strawberries - 11.5oz can of Welch's 100% White Grape Juice Frozen Concentrate - 2lb bag of light brown sugar - 1 gallon of water - 1 packet of Red Star Cote des Blancs wine yeast - some yeast nutrient and acid blend per packet instructions Place...

Just goes to show you how bad our commercial cider selection is over here in the states :)

Actual facts from the 75 whatever link... Disregard the first 58 unless you are Jewish. Followers of Jesus had the entire books of law negated at the coming of Jesus, by the creation of the new covenant. It says "drunkard" not "drinker". And that's not even discussing translation...that's...

This lacks any character, but would suffice as a generic apple cider. My wife says it's easy to drink and has a "sweetness" to it.

I did the same thing not 2 days ago but at World Market. I picked up 5 ciders and a pumpkin ale. My 5 ciders are not on your list and I've started adding them to the Commercial Review section of the forum. I'm drinking #2 (Original Sin) right now and about to post a review. I'd be interested on...

I'm a church folk. Grew up in a Southern Baptist church, went to a Baptist university, Graduated with a minor in Bible. I drink primarily Scotch and just recently started working with brewing cider. Don't lump us all together. Unfortunately there are a group of people who associate several...

I picked this up from a "pick a single" at World Market along with 5 other random cider's.

Update to this thread... I semi-cold crashed in the garage about 10 days after pitching the yeast and waited for the pectic enzyme to arrive. This seemed to slow down the fermentation process, but obviously did not kill the yeast (see below). When the pectic enzyme arrived, I brought the 5g...

Apple Cider on the left, Raspberry Cider on the right

Apple Cider on the left, Raspberry Cider on the right

Day 1 picture (raspberry on the right obviously)

Here's the plan....happening today. Any comments? Recipe Type: All Grain Yeast: Red Star Pasteur Champagne (I would not use this yeast again, it screwed up the flavor profile) Yeast Starter: No Additional Yeast or Yeast Starter: No Batch Size (Gallons): 1 Original Gravity: 1.083 Final...

I felt too dumb to ask and ended up breaking 2 canes before I figured it out..so here's what I've learned. 1. The tub goes onto the cane at the short end by the curve 2. Stick the long end of the cane into the barrel/carboy/etc 3. Suck on the tub end until the liquid is an inch from your mouth...

I did this for my first cider! In fact I had woodchuck last night with my dinner and both my wife and I commented on how my homebrew tasted similar. - 6g of pasteurized natural cider - 1 packet of yeast - a touch of pectic enzyme - a touch of acid additive Nothing else, no other additives of...

I'm basically on the same path with my first cider. See this thread. I basically let fermentation go for 4 days, currently into my second day of cold crashing in the garage (40-50F) and a taste test last night was nicely carbonated, slightly on the sour side (SG around 1.000). Reminded me of...

I was trying to keep tasting notes and measurements in an effort to learn what's going on :) Also, I believe my Cider book says to rackoff at 1.005 or there abouts..so that's why I was taking dailies waiting for that number. So is the above "normal"? I had assumed the fermentation period...

First attempt at brewing anything... - 6g of 100% natural apple cider, pasteurized, lots of suspended stuff - Yeast Nutrient (1/2 teaspoon per gallon) - Acid Blend (tartaric, malic and citric) - Lalvin 71B-1122 Yeast Day 1 : Pitched it all in a fermenting bucket, left the lid off and covered...

Trying my first batch of hard cider tonight. Never done beer or anything before now. I got a kit from a local homebrew place and purchased 6 gallons of 100% apple cider/pasteurized/no preservs/etc I was reading through my instructions and got to the point of measuring acid and realized I have...