Reverand Nat's Wooden Hellfire?

[bmd2k1]

Its done fermenting, I'll taste it in the next few days, I still need to add the barrel chips.

How much did ya boil up & end with? What was ur OG/FG?

 

[madscientist451]

I'll check my notes and try to post it, but I think I boiled about a gallon of Martinelli's apple juice down to a quart. I then added that to 2 gallons of cider from a local orchard.
I believe the OG was around 1.090. Initial tasting about 6 weeks ago was promising, but haven't done anything with it since then.

 

[ten80]

My 1.140 OG boiled cider is down to about 1.050 and tasting nice, so I put it into a 2.5 gallon whiskey barrel that previously contained a barleywine. Time to let it sit for a month or two, then keg and stabilize with sulfites and sorbates.

 

[bmd2k1]

My 1.140 OG boiled cider is down to about 1.050 and tasting nice, so I put it into a 2.5 gallon whiskey barrel that previously contained a barleywine. Time to let it sit for a month or two, then keg and stabilize with sulfites and sorbates.

How long did it ferment - seems like 3-4months? Keep us posted. Cheers [emoji111]

 

[ten80]

How long did it ferment - seems like 3-4months? Keep us posted. Cheers [emoji111]

Since late October, so about 4 months now. It went very slowly. I should mention that boiling will concentrate acidity, so this is best done with a low-acid juice from dessert apples or similar. I had to add some potassium bicarbonate to buffer my pH up to a palatable range; I just added to taste and was too lazy to take pH values

 

[bmd2k1]

Since late October, so about 4 months now. It went very slowly. I should mention that boiling will concentrate acidity, so this is best done with a low-acid juice from dessert apples or similar. I had to add some potassium bicarbonate to buffer my pH up to a palatable range; I just added to taste and was too lazy to take pH values

I've yet to worry about pH in anything I've made...including a hard lemon-limeaid. Guess I need to get a pH measuring device [emoji111]

 

[ten80]

I like sour beers and lemonade, but in this case it was clear that excessively low pH was an issue because the acidity imploded my face despite the syrupy 1.140 OG!