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Anyone ever try this with grapefruit? I did it with raspberries and it was stellar. Should I add juice to the boil (and if so, how much for a 5 gal) and then take a vegetable peel and add strips to the secondary? What about raw fruit in there?

What's the longest you'd let the sour mash go? Mashed it on Wednesday for this past Sunday, but got sick and missed my brew day. If I brew on Friday evening, it will have been sitting for 9 days.

Forgot to take a new gravity reading after adding SL juice. OG - 1.068 1.034 after fermentation slowed. Added SL at 1.034. Anyone know what the SL would have brought the gravity back up to? And how to recalculate?

This.

After getting into a bottle of this a couple of days early, I can attest that it is, in fact, amazing. Great recipe!

Will do. Ran the idea by SWMBO, and she insisted I just go with apple again. Probably going to pull the primary earlier than I did last time so it isn't as dry.

I did 3 qts. as well. Nice flavor. It's definitely melon-y, and it kind of gives a bit of a cucumber after taste. I'm happy with it.

Currently mashing this, as I type. Coriander smells amazing.

Thinking of doing another batch. Summer berries maybe? Thoughts?

Got this in the bottle. Did anyone else notice a lot of watermelon sediment? I juiced, strained, and bottle with muslin cloth over my funnel and I still have a lot!

Update: pasteurization only cost me 1 bottle, so in a three gallon batch, I ended up with 29 bottles. Good flavor, not too sweet. On par with a Woodchuck or similar, but not as cloying. I'm happy with it, and my wife, who is the real cider drinker enjoys it. She even said, "I can't believe...

It was right at 1.005, and it hit that in 7 days.

Ended up being a bit dry, though not totally as much with the addition of pear and honey. Do you find that the dryness mellows out? I bottled today. My wife enjoyed the taste of the sample.

Ok, so after 1 month in the bottle, it's getting better. I've made it through half a pint so far. There may be hope yet.

Dude, this is my life right now. Had a bourbon barrel recipe that just tasted weird. Having a post work, Friday bottle each week. Been in the bottle for a month now, and it's getting less terrible each Friday. ;)

Key West, Do you cold crash this at all before you backsweeten? I'm 7 days in the primary, and it's a bit cloudy. I know you said that is a bit cloudy in the glass. BTW, LHBS was out of Notty, so I picked up Safcider. Really cool fermentation that was mostly little fizzy bubbles. Going to...

Dude, can I be your best friend? That's amazing. There's a Ferris themed beer crawl through The Marigny down here in New Orleans coming up soon.

I'm sure this has been shared before, but I just wanted to share the neat experience I'm having with this yeast. I went to my LHBS and asked for Notty to use in a cider recipe I'd found here at HBT. They were out, but he recommended trying Safcider. I pitched yesterday and waited. 12 hours later...

So is this batch just dead?