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No not vinegary. Just a sour aftertaste and damn you can taste that alcohol.

Eugh, it's sour when dry like mine. It's great as far as clarity goes. Does store bought juice taste bad when fermented and how long did you let yours age after fermentation?

Well. It's been a month and a week in and it has gone perfectly clear, that is great, but it tastes rotten. I have to put juice concentrate and water along with it for it to be drinkable because it has gone dry. Is there anything I could do for next time to fix this? Maybe hard cider isn't...

Hey, I started a JAOM on the 1st there(2 litres) I put about 350g honey to it(12.34 ounces). I need to get it up to 600+ g. So I was thinking I could just go buy some honey and put it in there later. Is this okay? Also, I may have used too much cinnamon, well It tastes okay but it was...

This is illegal. but not if you don't get caught Also, Honey does not ferment to much Methanol, so you're safe as far as that goes. Only thing is though, it's going to have a heat to it, and alot of the honey flavor is going to dwindle away.

Haha yes, I've figured that out. I leave the cap loose a bit. That's a good idea, I'll remember to buy a water jug.

I don't have a gallon jug, so I utilize what I've got and use Coke Bottles, of course I use Wine yeast, can't substitute that. So, maybe I could use 2 coke bottles and put 500ml in each. Also, do I have to let it sit for 6 months minimum? Thank you!

Ignore that, i'm an idiot, i'm not sure where mls came from. Anyway, how much should I use for 2 Litres I feel like a retard now :o

Hello, I'm looking to start a mead, sounds easy enough but I am unsure how much honey to use for a batch as small as 2 litres :p

Tastes like ****.

The simple answer is stop worrying. I have researched this for a while and there is not enough Methanol made during Cider fermentation. The concern is when idiots take corn and extract the sugars out of it to get a moonshine must and then distill this after fermented. This happens due to high...

I would advise not doing this unless you are damn impatient or you have killed off the yeast, first off all with this system you are introducing vinegar spray into your wine and secondly this is not cheap at all. Using 1 tsp of table sugar at £1 per bag is much cheaper than using these...

OP, how long has it been fermenting? I've heard the flavor comes back around and the bitter taste fades away. I've got a similar problem with Hard cider.

Okay, thanks for your suggestions and sorry for being a bit of a ******* here, it's my first attempt at anything homebrew. I'll avoid looking at it and try to occupy myself with something else lol.

Just a bit, 60 grams.. Was that a stupid thing to do? :confused: How long is some time? I'm kind of impatient and these 3 weeks have been horrible waiting lol.

Hey, I started a batch of cider 3 weeks ago with store bought apple juice and I let it ferment dry and it sort of tastes dry. No apple flavor whatsoever. Will this make a turnaround so the flavour comes back out or can I backsweeten it?

http://youtu.be/fwvKOFNJvBs

Hey Walter, I didn't know you home brewed :D Anyways I'm wondering this, everyone seems to put the cal on the airlock, does this not pop up during fermentation? Oh, and please post pics :cross:

Good, I think it's clearing up now and there is a lot more sediment on the bottom. I just had a taste and holy ****, there is no sugar whatsoever, it's gone dry and it tastes like white wine, not cider. That's okay I guess.

I'm just wondering, my cider has been going for 2 weeks now, if I let it go for another 2 should that be sufficient for the yeast to drop out?