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Looks medium rare and flavorful to me. 😍

Apple Juice Concentrate is my prefered. Adds flavor and the needed sugars. As you mentioned sweeter ciders do tend to enhance the flavor too. So does a little tannen and acid if needed to round things out.

Fruit tends to give up all its flavor in 10 to 14 days. Its ok to keep the fruit in longer. But, i would ensure the fruit cap is kept moist by gently rocking or swirling the carboy once or twice a day. Keeps the top of the fruit from drying out and potentially growing some "nasties". As...

Welcome, SE Of the Twin Cities.

By racking and adding water, if the yeast were still present and sugars available you very likely restarted fermentation. Let it do its thing.

As mentioned above Apple Juice Concentrate for the win or in a pinch honey. I do a faux ice cider with thanks to @bmd2k1 for the recipe. Using FAJC that turns out really well. See his recipe below. You can start with Apple juice and add FAJC to get to the Gravity desired. Call it faux or...

A taste of springtime. A lemon session Mead kegged and carbonated. Shifted a lot of snow these past few days. Needed something to remind me spring is coming. :cool:

Let it age a bit;

Well played by both teams. Really fun to watch. Hate it when it goes down to a shoot out though. Would rather see one team come out on top during normal play or overtime.

Agree honey to honey addition of the same type wouldnt change the SG as they are the same or nearly the same. I dont know that i can answer the difference if starting with anything but a water or juice base. For me close enough is good enough. I may check with one of the chemists I know.

1 pound of honey in a total vilume of 1 gallon will always increase the SG .035 regardless of the gravity of the solution. 131.25 or 135 both can be used. I use 131.25 as the factor as it is the Mol Wt. Of alcohol produced and a constant for estimated amount of entrained CO2. I am not sure...

Sufur smell (Rhino farts) do happpen on accasion. I often attribute them to stressed yeast. (But not entirely sure why on some and not on others with similar apple juice and process.) The good news is after fermentation is complete you can degass by stirring, using a vacuum pump and or letting...

1st batch i would suggest is 1.130 OG. 1.050 estimated cider cut in half with water = 1.025. Sounds correct to me. 3 pounds of honey to make a total volume of 1 gallon (Assumes 1 gallon volume) will in fact be betweemn .032 and .038 per pound depending on the honey and whatever calculator you...

@day_trippr Agree the flop must stop. It happens pretty much everywhere and not only during the World cup. Also agree todays match was exceptional in that regard. There are rules that address it and folks can be carded if blatant but honestly have never seen it called.

Yep @bracconiere if i have to chose between the two frozen pre-packaged, then hands down tater tots for the win. ( Now im thinking i need some Tater Tot putine)

Onion rings for me, cut thick and hand battered is the way to go. Tater tots get the nod if onion rings are the frozen wanna be kind.

Looking forward to France v Morocco on Wed. Would love to see Morocco advance but will be an uphill battle for them. Argentina as always is fun to watch. Messi is still an amazingly talented player at 36, he has maybe lost a step but still IMO the best individual player in the tournament.

Pears when juiced are by nature pretty bland / neutral. The wine tannin and acid will certainly help. Ale yeast will add some flavor as well but depending on the yeast can give you a little ale like flavor. Premier Cuvee if fermented slowly at the very low end of the temp tolerance would be...

@SimPilot Yes

"I'm on 35 batches and none of them last for more than 3 years. Good on you." Thats untortunate. I have some traditional and spiced higher ABV (14 plus) meads that are approacing 10 years and they continue to get better every year. Note Melomels tend to peak at about 3 years, they dont really...