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This is down to 1.002 this morning. Wow that fermented fast even at 64-67 degrees. I racked onto sulfite and Sorbate and will give it 24 hours and check the gravity again. Headed to the store to buy some frozen apple juice to back sweeten. I still have some of the cherry juice concentrate that...

I've used light brown sugar in that recipe and it tasted great. It was a little darker color when finished than the batch with corn sugar. A little more Carmel taste too. I used 2 pounds in a 5 gallon batch.

I started this on Sunday the 15th and by Thursday the 19th it had already dropped from 1.081 to 1.014... So I guess I will just let this ferment out and probably stabilize and back sweeten with either more cherry juice concentrate or frozen apple juice concentrate depending on the flavor at that...

Bump. Any progress in cloning the "Evil Genius"? I've tried a bottle and really liked it! I would like to make this my next batch. Especially if it could be ready to drink in 3 months or less. What hops do you think should be used? I would need to go buy something since I've never done beer...

Thanks for the suggestions. I was looking at this as a 'variation' to the Apfelwein (German Hard Cider) which uses Motrachet yeast. I ended up using that mostly because I had in on hand. I was thinking of trying the Nottingham though. I went with 5 gallons apple juice' 2 pounds dark brown sugar...

Bump. Any suggestions please. I'd like to get this started today.

I'm new at this, having just started in January 2012. So far I've made a 5 gallon batch of Apfelwein and a couple 1 gallon batches of mead. I would like to make a Tart Cherry Apple cider. I liked the Apfelwein, but found it too dry for my tastes. I'd like something that would finish around...

Witch's Hat Brewery in South Lyon, MI does both beer and Mead.