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Ok, so I was asked for a bit more detail on a couple ciders I mentioned Pumpkin spiced: Fresh pressed juice from unknown varieties, a mix from 3 trees in town. Fairly tart juice. D47 yeast. No pumpkin in it, but I’d like to try that experiment at some point. This one was partially spiced in...

So I picked apples at two friends houses the other week. They live in the same neighborhood, just a few hundred feet between houses. I juiced the apples from each tree separately. Each tree had similar looking and tasting apples. The each had a ph of 3.5 (based upon oh strips), each had the same...

So after a terrible apple year last year, my area has apples trees that are LOADED with apple and will probably break a lot of branches on local trees. If I pick some early apples now to help prevent tree damage, how useful are these early apple for hard cider? I'd love some feedback.

So on saturday I pressed a little over 2 gallons of my prettiest, cleanest, and blemish free apples that I picked around town and let it sit for 36 hours by itself to hopefully get the good wild yeasts going. At the same time, I pressed some more questionable (but not moldy, rotting, or gross)...

I just brewed a GF IPA on Tuesday, and I "mashed" gelatinized (boilded for about an hour) wild rice (~1.4 l lbs) and roasted buckwheat groats (~1.4 lbs) in with 3.3 lbs sorghum malt. My thought was "well this is supposed to be a good replacement for barley because of a similar protein and sugar...