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i also tend to add honey to boost sugar content in my ciders but that is just because i like honey.

i know i have an asian pear mead going right now. personally the juice that i pressed tasted fine as juice, however i would add some sugar because a .04 isnt going to give you a very strong drink. then again i add a fair amount of honey to the ciders i make and usually end up with 7.5-8.5% abv...

washington state. its amazing how many people have apple trees and dont use the apples around here.

love doing it from apples i oressed myself. all the cider i have is mixed varieties. me and my buddies got about 1200 pounds of apples and pears for free from people with trees. didnt pay for a single apple. psychic brewing lol

what do u keam bu be careful? i figured if i needed to i would use it when clarifying then rack once sulphr was gone and clarifying was done.

@failing: thats awesome! i tested the gravity recently (down to 1.045) and it tasted amazing.

@ itsroz: ive done a few things from concentrate but cider is the only thing ive done consistently with fresh fruit. i have plans for a pear mead and a blackberry wine from fruit i picked this summer. it is currently in the freezer. i have too many other things frementing right now. after...

so i have 22 gallons going in 4 batches. first is a perry with honey and done with red star dry champagne. sg 1.065 next is apple with honey. sg 1.07 wyeast sweet mead. third is a blackberry cider. about 5 lbs of berries and honey sg 1.075. last is an asian pear melomel. this is the one...

should i make sure that flavor is gone before bottling then? and if not add the copper?

correct. its an extract kit.

i think the directions are for it to go in the boil

i used red star dry champagne in it. i thought that might be the case but wanted to get some reassurance

my brew buddy bought a pumpkin ale kit. he is supposed to get a couple of cans of pumpkin for it.what kind of pumpkin do you guys use? i suggested we use fresh pumpkin or butternut squash which is what i use when i make pies. is freah better tham canned for beer? because i know it is for pies.

so i jist did my first racking on my perry. it tastes good, but it has a mild sulphr smell/taste in the front end. any ideas why and if it will go away or what ican do about it?