Do you think you could ever publish a text version of your mead and cider recipes. I don’t hear very well have a hard time writing them down while watching your awesome videos.
We always have the best intentions to do an accompanying article with our videos, however… that takes about as much time as making and editing the videos so, it gets pushed to the backburner. Someday though, we will have full recipes and instructions written out. In the meantime, I normally have an ingredients list in the description of the videos.
To the CS Crew,
I have just made your simple apple cider (Wine) recipe. I however seem to (or not) have a problem with my brew. Its been 29 days since I started the primary fermentation and I still see faint but continued small bubbles forming in the cider. I know the more time you give it, the problem will usually sort its self out but I am curious if you ever had a simple fruit juice fermentation go on for this long or longer?
3 qt of Organic Santa Cruz Apple Juice (No Sulfie Business!)
2 Cups of Sugar
0.5 pk of Lavin 71B Yeast
Original SG 1.104
Current SG 1.010
Average Ambient Temp: 75~72
Curious if you have any ideas? I also took a sip out of curiosity. It tasted nice with a very very light fizz.
Love your guy’s videos,
It’s probably just degassing, but… as we say to do, check it, wait a week, then check the specific gravity again. If it hasn’t moved, it’s done.
Have or will you ever make a garlic mead?
It doesn’t really sound that appealing to be honest!
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