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This is just so gassy. I have splash racked to a bucket and again back into carboy once. Yesterday did the same again. Was still awhile but fizzing again . It's dropping sediment but I just can't get it degased. Any help? I seem to be reading that pumpkin is hard to degas without time. SG is...

Splash racked a few times and seems to have done the trick. This stuff tastes awesome! Perfect pumpkin pie on the back end nice subtle apple front that I know will come out more over a couple months. My Apfelwein tasted like water but after a few months that apple was poppin. Cheers

Got airlock activity. After adding the second jar of pumpkin butter yesterday SG was up to 1.011. This morning airlock was bubbling about every 13 seconds. SG was now 1.012. I figured it would go up as I could see some undisolved sugars in my cider. Since my SG has gone up if anything could it...

Was still sitting at 1.000 today. Racked and stabilized this morning. Opened a bottle of Apfelwien and dissolved the jar of pumpkin butter in it and poured straight into secondary. It was only a 10oz jar not 16 like I thought. I'm going to grab another jar and do the same and add it this afternoon.

I'm thinking it may be time for a corny keg system. Have access to a soda stream. May have to experiment with it with a bottle of Apfelwien to see if it's useable.

Well shoot. Just realized I can't sorbate it before adding the pumpkin butter if I want to bottle carb . Don't have a way to force carb it I don't think. Hmm input? How can I back sweeten and still bottle carb with out a major renewed ferm that would increase abv? If I just add it , can I...

I made mistake of sorbating mine and can't bottle carb now. I think you could still force carb it though. I don't care for the still version much. My brother in law has a soda carving thing I'm curious if I could use to carb my remain stills with and then rebottle?

Maybe fortify a bottle of like but dryer wine to same abv and top with that?

Ok I went and did a taste. It's still at 1.000 and tasted bitter not bad though. Normal? Smells great not really any pumpkin but a nice apple. I'll rack it and sorbate it before I add the pumpkin butter. The pumpkin butter has some spices in it too it smells and taste like a pumpkin pie. I...

Down to 1.000 this AM. Is it ok to taste during fermentation? Never have. Wouldn't want to on this one. Montrachet is a stinker. It's smelling pretty good now. I kept to a pretty high nute schedule and managed to not have the wife notice it anywhere in the house.

Still 1.002 today.

Down to 1.002 this AM. Pulled the bag out as it is now completely empty.

Almanac IPA.

Forgot how sulfur stank this was last time. Added in another 3 tsp yeast nute and seems to have disappeared already.

This got dumped. Don't know where it went bad but it went bad.

Looks good to me. I follow Ed Worts recipe. Start it in my carboy and finish in same.

First time yes. I've made Ed Worts Apfelwein and kinda just went from that spure of moment. No K Meta. Pitched it about an hour ago. I'll carb this up for sure. I'm really excited about it. I do expect it to get cloudy again when adding the pumpkin butter but read a few things about yeast eating...

Not sure if it's ok to post my Cider project as it's not wine I guess but any who; Got bit by all the pumpkin stuff out now. Going to try for a Pumpkin Cider. Into primary: 3 gal 100% Cider 1 15oz can organic pumpkin 1 16oz can organic apple butter 1 lb dextrose 1 1/2 tsp pectic 1...

Bottled this up today. It turned out pretty good somehow. I'll try to let them sit in bottles for as long as possible but needed the carboy space. Chocolate calmed down and lost the bitter bite last time I tasted it. Really good. Perfect actually. Cherry has come through a bit more and it's not...