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How did this turn out? I just bought a gallon each of Apple Juice, Apple and Blackcurrant Juice, and Grape Juice because there was a special. Cannot think of a good reason not to combine them into a 3gal batch. Since it will probably lack tannin, and I don't have any tannin, it will probably...

No, that's fine. More time.

This may be of interest to you to try instead: http://ryanbrews.blogspot.com.au/2009/11/caramelized-apple-cider.html Also, here's a recipe my mate designed: https://www.homebrewtalk.com/f81/caramel-apple-cider-235368/

How much pineapple in how much cider?

Taste a teaspoon of it every week. Pineapple is a gentle flavour, so don't expect things too quickly.

Give it some time, rather than tipping it out. It will be easy to stick it in your basement and forget about it since it's filthy now, but jaapie made a Pichia beer which apparently smelled like mouse poo and things, but aging softened the character a bit. You may like (tolerate?) the aged...

Thanks. Just doing my part to ease the gender disparity and put men back on the map in children's lives (beyond their dads/coaches). Sounds like a cheese I need to try. I like cheese. Thanks. I'd be keen to do a yeast swap some time. My Australian backyard microzoo for a couple of your Sacchs...

I made Jack Keller's mulberry wine in November (dropped a kilo of honey in to bring it to 14%) and I tasted it a few weeks ago and it was just like a light, very young red wine. All the scents I was expecting, and none I wasn't. I used VR21 Vintner's Harvest yeast. I'll wait it out to Christmas...

Hmm, yes, K. apiculata's ethanol tolerance appears to only be 9% and increasing to 10-12.5% at 15C, according to the abstracts of papers I found after a quick googling. Also, I don't think I'm interested in vinegar and solvent flavours. Damn. I understand K. apiculata would not lead to much...

Unfortunately, I don't have agar plates and such to do isolating. But I figure that if I continue to provide the conditions more favourable for K. apiculata, eventually they will dominate, right? The above source seems to indicate that the K is a quick fermenter who will quickly eat the simple...

I'm sure all/most of you have seen the little list regarding wild yeasts in left out wort that has been copypasted a billion times, but I'll post it here again just in case, to help illustrate my point. (3 to 7 days) Enteric Bacteria and Kloeckera Apiculata (2 weeks) Saccharomyces (3 to 4...

Updates, guys?

I'm not sure if this'll help you, but it helped me. http://www.winning-homebrew.com/esters.html

Noe is right. If you can split batches into three or whatever, you can potentially triple your learning from one lot of ingredients. :)

Thanks dude. We didn't get that far in the thread.

I'm studying Education (Birth-12 years) at the moment. There's a great shortage of teachers here, especially out in the country, and the country life sort of appeals to me since I've grown up close to the city all my life, and I find myself grinning as I look out the window at all the grass and...

Cool. Do exactly the same thing again and see if it happens a second time.

Did you stir it in well? Also, what are the ingredients of the apple juice?

How much pectinase in how many gallons? All I can suggest is that you didn't put enough in, the unbroken-down pectin settled to the bottom during cooling and then set. Sounds pretty cool, if you ask me. :)

Wow, that was mighty generous of them. Must've been a pretty damn good email.