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Thanks. :D The ratios of "cider drinkers:cider connoisseurs" is similar to the ratio of "Strongbow drinkers:non-Strongbow drinkers". Of course there's some overlap between the four categories, but "some" is the operative word here. I recognise your username from somewhere on HBT, but don't...

If it's proper, undiluted juice/cider, it should be approximately 10 percent sugar anyway, which will give you 5& abv. Strongbow is 5.4%, so your juice should probably be fine without the extra syrup unless it's under 10 percent sugar.

Haha, 330mL bottles of 14% liquor might kill your granny...

I don't mind making something out of style, it just seems like a shame that such a nice idea is considered a no-no. It's aroma I'm looking for, but it's probably the same deal... Hmm... What if I used a REALLY aromatic kind of apple? Or even decided to make a sparkling, dry cider with extra...

Thinking of doing a mulberry hard lemonade next time the lemon and mulberry trees fruit. Our lemons are big and beginning to turn yellow, but the mulberries down the path probably won't come again until October. I think the soft berry flavour of the mulberries and the gentle tannins of the seeds...

I would do just over 3gal (3.25, or 3.5) in a bigger primary, then rack into a 3gal glass carboy and taste the remaining liquid ontop of your trub. Keep letting it age until it's smoothed out enough to drink. What are each of your fermenters made of, plastic or glass?

Oh good. I was going to be a get a bit worried for your tastebuds if it was light coloured, as they would probably be disappointed. Light agave syrup is little more than sugar.

Tradition. Crown caps are fine, as long as you use bottles designed for use with them.

It's not as tart as other kinds of sparkling megaswill cider, so use mainly dessert apples for it. Correct me if I'm wrong, but my assumption is that your girlfriend is not a cider connoisseur, therefore would probably not notice if the apple blend wasn't quite right. I'm sure she will be very...

The following will be my second cider, so I'm still bright-eyed and bushy-tailed about being ridiculously experimental. The first cider I did was 2:1:1 juiced Gala, Sundowner and Granny Smith, but I decided I wanted more than 4 litres of cider so I dumped in 9 litres of store bought juice. It...

If it ain't broke, why fix it? How's it taste?

Split, but swirl around so all the sleeping yeast are completely mixed into the solution, then dilute. Fix the airlocks, wait 24 hours and if there's no sign of fermentation, pitch more yeast. If you're using one packet of yeast, I would mix the entire thing in an amount of water that you can...

Oh, keep the airlock on. Carbon dioxide will bubble out of it easily but bugs and things won't be able to get into your wine.

Yes, finings are for *aesthetic purposes, to make the wine less cloudy. If it's clear, don't use it. :) If it's had an airlock on it for all those months, it will have degassed itself, as the pressure will have reached an equilibrium with the atmosphere around it. If for some reason you...

Okay, problem appears to be solved. Beergolf messaged me a recipe which uses steeped C40, Special B and Carapils, as well as LDME, Saaz (for bittering; I'll use leftover Hallertau), Styrian Goldings, and Wyeast 3787. Sucrose is added part way through fermentation. He says it would be very nice...

It certainly would, but it also makes me all the more curious about microbiology and/or biochemistry, which I will probably end up studying in some capacity after I've finished my current degree. I laughed out loud at that description. Sounds like one of those "101 things to smell before you...

Call me Caleb. And thanks! Good luck! :)

Sounds like it'll be fine. I'm certain you'll love the Hallertau aroma; I know I do. Let us know if it mingles well with the Saaz.

Are you telling me how you figured out that it was a Pichia strain? Cool. Sounds like I wouldn't have the resources to do that, even if I did have a mini lab with agar plates, slant vials and microscopes. Tell me what kind of flavours you get from the Pichia; I'm all curious now! The only...

I'm bumping this old thread to remind everyone how much we love Revvy (read the entire thread; very entertaining), but also to ask a question. If we're only meant to have healthy yeast to prevent the likelihood of off-flavours or autolysis or whatever, why do we use dead yeast as nutrient? I...