Thank you sirOh I already have limoncello extract and peppermint for schnaps soaking
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Cider is pretty easy. 5 gallons of fresh pressed cider, proper amounts of pectic enzyme and yeast energizer, vigerous aeration, and wait. If you have a high gravity 1.080 or more, degass, aerateand add extra nutrients for the first 2-3 days of fermentation. Then drink like Americas forefathers!
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We just harvested about 10 lbs of prickly pear fruit I assume that would work as well correct?I should add a few notes. The mixed berry is 3lbs blueberries, 36oz fresh blackberries and 12oz fresh raspberries. The yeast for the french is Safale S04 and the berry gets Lalvin 71b.
That sounds like a fantastic idea. I would add that to a mead ferment as opposed to cider, fyi.We just harvested about 10 lbs of prickly pear fruit I assume that would work as well correct?
It is a really, really good Tequilla.You and Dave with your Agave. Now I have to give this a try! I was never a huge fan of tequila, but I understand that Agave is significantly better.
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You should sleep comfortably knowing that we are most definitely NOT related.... Poured it out onto the yard.
Maybe I’m the good twinYou should sleep comfortably knowing that we are most definitely NOT related.