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Bottled with scant amount priming sugar. Time will tell what we have...

Hey, what do you guys think about a mixed fermentation, where a 1.040 wort is fermented with a sacromyces ale strain, and then adding a big krautlacto starter after a month in secondary? The idea would be to have a clean beer in the front half of fermentation, then ferment the remaining sugars...

Still no change. At this point, I'm tempted to let it sit for the year, and then bottle. But, I am open to suggestions -wild fermentation is so unpredictable!

No gravity change in a month! Still tastes great.

Good to know! So far... I have opened a bottle of straight gose, and one blended with a scant amount of apricot flavoring. Both are amazing. A fantastic experiment, with fantastic results! Can't wait to do this again!

Took my 2.5 gal. Batch, and split it in half: Bottled first half with a small amount of apricot flavoring, the other bottled plain. I'm about 6 days in the bottle, and noticed a ring/small pellicle in the bottles. I'm not sure this is an infection, but hope it's just a result of working with...

Newest gravity reading: 1.023. Slow progress for leaving it alone for a month. Smells great, tastes tart! I can still see it's fermenting, as Co2 bubbles not too infrequently rise to the surface....

So... my version is tart and strongly citrus in flavor -which I'm happy with. However, I'd like to bring 'balance to the force.' Any recommended adjuncts to balance these flavors? I'm temped to just dry hop with whole leaf of something low in AA. But... I'm open to suggestions.

Maybe. It's just weird. I've never seen anything like it.

Racked to secondary over the weekend, after a month in primary. What was left I kept in a small, half-gallon jar. There is a fine pellicle on the surface in this pic. Smells great, tasted great. Gravity dropped from 1.048 at the beginning, to 1.027as of 7/16/16. My plan is to let it be for a...

Yeah, I was thinking the same thing. It's just so crazy that the yeast that produced such a clear, to style cider the first time took such a funky turn! The pellicle has since fallen out, I'm planning on doing gravity reading in about a month. It dropped 9 points in the first 2 weeks.

In January, 2016, I came across an inflated gallon of store bought preservative-free apple cider. I racked it into a clean carboy, air locked it, and let it ferment. The result was surprisingly clear tart cider, that was reminiscent of Pinot Grigio, and very drinkable. I kept the yeast cake...

A month out, any news on your batch, Burn?

Well, that me backup a little. I started this project with an unhopped wheat wort, with Sauerkraut bugs, One gallon total volume. I then racked a 1 gallon 9-ibu pilsner wort on top of the wheat. I was expecting a sour flavor with the solo unhopped wheat. It actively fermented for a few days...

So, I've started a kraut-based starter mixed it into a 1.044 10 ibu wort (half pils/half wheat extract, with some Belgian chocolate, and rolled oats, shooting for a Lambic type ale). I let it go for a week fermenting at about 80f. After a week I have NO sourness, just bready, funky, but...

What type of white grape juice concentrate do you use? Is it a store brand?