Got two batches fermenting.
3.25 gallon batch of cyser, based on Schram's recipe but with one variation.
2.5gallons pressed apple juice (from Walkers in upstate NY)
6 lbs gallberry honey dissolved in 1 qt water
8 oz D90 candi syrup (instead of brown sugar)
5 oz. pitted, chopped medjool dates
5 ounces golden raisins
8 grams 71b rehydrated with Go-Ferm
2 grams Fermaid O
OG 1.112
4 gallon batch cherry cider
2.5 gallons apples juice
3 qts Knudsen tart (Montmerancy) cherry juice
water to 4 gallons
5 grams Red Star cote de blanc yeast rehydrated with Go-Ferm
2 grams Fermaid O
OG 1.060
Smaller batches = less weight to lug around which, at the moment, is a major consideration.
