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"Rob" wrote: RDWHAHB.
"Rob" wrote: Hahahaha.....I couldn't help but laugh when I saw all the cloves in that one photo!!! Medicinal is a good way to describe it!! :lol: So how does it taste?? You said one batch was no good, but this is the second time around, right? I'd love to try it, cloves and all. Ohhh, and thanks for the photos.
"parker" wrote: Did you ever get it to work? How long would you recommend?
"jdog2050" wrote: woahhhhhhhhh...10% for cider? I'd imagine it's hella dry, yeah. I think you should let apple cider ferment for 7 days tops. After that it starts to taste like pissy champagne. Just because it's still fermenting doesn't mean you need to let it :) That's what I learned from my 2.0 cider.
"erik" wrote: Found this:http://www.ukcider.co.uk/wiki/index.php/KeevingPerhaps you could pick up some calcium carbonate (chalk) from the pharmacy....
"Kunkemonster" wrote: I made a mead with bread yeast. It looks great, I have yet to taste it as I need some way to siphon it out of the 1 gallon jug it's in. I would recommend against it as the yeast is just like powder on the bottom of the jug. It doesn't consolidate like beer yeast. Any bump and you have yeast floating around.BTW - Do you live near Yongsan station?
"Kunkemonster" wrote: Oh, I saw one of your posts where you said you bought something from Yongsan EMart, I was gonna invite you over for a few pints if you lived close. Your still invited if you want. ;)