What ya making?

[bmd2k1]

Just trying to engage peeps! [emoji111][emoji111]

Just fired up a new batch...

5gals 100% Sam's AJ
6cans FAJC
S-04

OG 1.065

 

[bmd2k1]

Update:

Let it ferment for 7days at 64-68F.

Tossed Speidel in fridge and cold crashed for 48hrs....32-36F

FG - 1.012 so ~7% ABV

Sample tasted fantastic...great sweetness..appley flavor...smooth on tongue...Yum! Ultra clear. Solid yeast cake / lees.

Racked back into 1gal containers and conditioning in fridge w cinnamon sticks, tart cherry & wild blueberry concentrates.

Might jack a small batch up with jalapenos....

...and have some LorAnn flavors to try too.

Cheers!

 

[johnnyseko]

Just picked up a gallon of Motts to sprinkle some yeast on (Cotes?). Maybe add some maple syrup at bottling and hope for the best. Like many of us, waiting for the 773 to arrive. When it does I'll make a trip to the orchard for 5 gals of the good stuff.

 

[bmd2k1]

Going with another of my current fav - fired it up Thurs 7pm

5gals Sam's AJ + 6cans FAJC + S04

Today 8am...bubble every 1sec...humming away [emoji111]

Some of this batch destined for my 1st applejack adventure [emoji12]

 

[MarkKF]

Just picked up a gallon of Motts to sprinkle some yeast on (Cotes?). Maybe add some maple syrup at bottling and hope for the best. Like many of us, waiting for the 773 to arrive. When it does I'll make a trip to the orchard for 5 gals of the good stuff.

Are you gonna stabilize or bottle carb.? If you’re not gonna stabilize be careful it doesn’t overcarb.

 

[johnnyseko]

If I do add maple syrup, I'll use a pressure gauge and pasteurize. So far it's my favorite sweetener but that was with ale yeast. This wine yeast seems to be pretty decent without any additions! Will require much more experimentation.