Yes I let the Cider go to long. Bought the proper yeast and gave it the correct temperature. Done in less than a week. Year before cooler temps and different yeast so much better. Small kick and great flavor.
One brewer here in town has a porter aged in whiskey barrels. My guess he's getting it started about now. It's available at Christmas in limited supply. Smooth.
My father-in-law picks his apples out of the trees, and uses just the natural yeast that's on the apples, turns out great and around 5%.
Me, I shake the trees and pick the apples off the ground, much easier but have to lightly pasteurized cause of potential bacteria, add my own yeast anyway. I use Lavlin EC-1118 champagne yeast, add the right amount of brewers corn sugar, (ferments cleaner than regular cane sugar) using a hydrometer and online brewing calculator, it'll take it to 18%. Ferments a couple months, first with just the cider, then transfer it off the yeast sediment and add the sugar, double ferment, makes it clearer and cleaner. I make sure I don't add too much cause I like it dry and I need the yeast to still work when I prime it with more sugar and bottle it in champagne bottles. I don't prime all of it, usually have a couple gallons uncarbonated.
Stuff ROCKS! Even better aged for a couple yrs. Aged some five once, super bubbly, and poured clear, better than any champagne I've ever had.
Of course not!

Two of the chicks are blue!! The rest are a mix of mostly dark grey with just a haze of brown on the fave of one and the sides of another. Of those last two, one has feathered legs and the other has clean legs. My roo is the French variety, so he has feathered legs. The other 6 chicks are still not fully dry so they're still in the incubator. I'll have to post tomorrow which of those chicks have feathered legs and which don't. I think it's so cool seeing which traits are or are not inherited. So interesting!
I wanna catch a cat.
I'm really upset because we have a small homestead and it's not like we have to cull many chicks and this was so preventable... And grotesque and sad. I feel kinda sick about it, farming is hard and I hate this part of things. I haven't been on in a while because I've been so busy but I thought y'all might be able to tell me that these things do happen and that I just need to come to terms with that. Clearly I can tell myself but that doesn't really cement it. Also my young rooster had a band on (I don't band the boys cause big legs) and when we thought we should take off the bands his was cutting his leg a bit, it was a day of injury but his leg is so swollen... Feeling like a bad homsteader today... Will the swelling just go down, I've been keeping it clean and treating with non pain relief neosporine.... Oh and I left chicks in the bator for about 30 hours and one got messed with and I think it's got a cross beak, they're olive eggers and some of the shells were a little too round I think, maybe and being messed with while they were hatching plus having Easter egger genes... I've had some I assisted hatch get cross beak and I'm sad because I think it might be two of them actually... Sad
no fun I have had scalped babies
