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I dunno how low the abv is really...1.5 lbs of honey alone has a decent amount of sugar to convert to alcohol. Then there's the milk...

Go for it! It's not that difficult and it's so rewarding. Just make sure you have good milk as fresh as possible

Yup that's correct. I followed the recipe exactly except for using Montrachet yeast, energizer at pitching and a second helping of nutrient at day 2. Can't believe that I pitched this 9 days ago and it's so clear. I'll be away for 9 days so I will be waiting to bottle but will post finished...

Wow. After 3 days in the secondary it's clearing up really nicely. Don't mind the two pieces of curd that snuck in

Well I added 1.5 cans of concentrate. Want to try and retain that apple flavor and up the sugar. Besides that, just seem yeast nutrient. Cider is bubbling away, deciding whether or not to soak the oak in something that would add to the flavor like bourbon or whiskey

+5= 25,419

Take a hydro readings to know for sure but those little bubbles are probably just dissolved c02

So I just went to my local Asian grocery store and picked up rice but couldn't find the yeast balls anywhere. I tried asking a couple people but unfortunately no one I asked spoke English. What isle did you guys find them in?

I think it went well. It was pretty easy to get out of the jug, the yeast cake was pretty compact so the curds pretty much poured out. As for firmness, I would say it has the firmness and texture of a ricotta that you havent let drain long enough. It tasted like the mead so it was a bit young...

After 5 days this is what we have. Unlike OP, all of my curds minus a few are at the bottom. The color is highlighter yellow, smells very strong and green but slightly sweet. I'll be racking it tonight off the curds Edit: forgot the picture

What's the question?

After a couple days, fermentation has slowed down quite a bit. However, my curds seem to be acting different than OP. all my curds are sitting at the bottom. Not sure what could have caused this difference. Will be racking into secondary by the end of the weekend to let clear.

So pumped. Have my yeast balls ordered. Roommate is searching for sushi rice, now I just have to find a 1 gallon jar...

That's also what I'm using, it's my standard go to cider yeast. Started my batch last night. I used apple juice and a container and one half of apple juice from concentrate as well as some dextrose. Got gravity up to 1.066, will ferment dry then rack onto medium toast oak chips. Still trying to...

Im really interested in making this, have been on an experimentation streak of late (Started a milk mead the other day). Is there a way to make this without cooking the rice with a rice steamer? I dont have access to one and usually make rice in pots. Thanks!:mug:

I'm very interested. How long do you plan on leaving the cider in the primary? I'm assuming your not going to put it in a secondary if you want to keep it on oak the entire time?

Good timing...I am thinking about starting an oaked cider tonight. However, I was planning on fermenting the cider and the racking it over oak in the secondary

I really wish I could post a video of this fermentation into this thread. It's like volcanic eruptions of curds!

I think I may try that next time, I have like 20 tablets sitting around for cheese making

Yeah the mon. Yeast can do that when its stressed or doesn't have all the right nutrients so I added some yeast energizer as well as nutrient and will probably do a 2nd nutrient addition on the 3rd day. This is what it's looking like after 24 hours after some agitation. I put the foil on for...