Oaked mango mead. Dry, still, crystal clear, and 14% abv. Drinks like a Sauvignon Blanc. I feel so fancy right now π 1mo β yeast_coastNJ β r/mead
Pineapple Express. Hazy pineapple cider. 46oz pineapple juice topped off with apple juice to 1 gallon. QA23 yeast and some powdered wine tannin. Backsweetened with apple juice and a pinch of citric acid. Carbonated at 17 psi for one week. Any serving psi suggestions?4mo β yeast_coastNJ β r/cider
Super Gourds n' Goblins. 9%, Dry, Spiced Pumpkin Cider. Fermented apple juice, pumpkin puree, and brown sugar. Cinnamon, clove, and nutmeg in secondary. Lactose for mouth feel. Bottle carbed with brown sugar. A lazy experiment that turned out amazing.4mo β yeast_coastNJ β r/cider
Tart Cherry with Cinnamon and Vanilla Apple Cider. Dry 8.5%. Backsweetened with AJ Concentrate. Balanced with Malic Acid. Carbonated to 18 PSI. (still figuring out serving psi)2mo β yeast_coastNJ β r/cider
Ec1118, dont fail me now. The amount of sugar to 3 gallons of apple juice to this gravity was absurd. What's your highest starting gravity?3mo β yeast_coastNJ β r/prisonhooch
Can i use this for oaking? It doesnt have toast on them but are made from authentic bourbon barrles. Looks like they are intended for grilling lol2mo β yeast_coastNJ β r/mead