Post AcEGaA3rS1UCPDIYca by cook@noagendasocial.com
 (DIR) More posts by cook@noagendasocial.com
 (DIR) Post #AcECsGqwXTGmridUAq by ned@noagendasocial.com
       2023-11-27T09:52:50Z
       
       1 likes, 0 repeats
       
       #HootchReviewJuice: Apple and BlackcurrantAdded: 3 teaspoons of sugarTime: 3 weeksAlmost no apple taste. Dry Blackcurrant. Not my favourite flavour but refreshing when cold. The bubbles slowed down in week 3. Think I need to add much more sugar to keep the fermenting going longer. It was also cold this week, hovering around 20C.
       
 (DIR) Post #AcEFN8y26iHVIHnjJg by BanjoPartisan@poa.st
       2023-11-27T10:20:50.083465Z
       
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       @ned Based. If you want it more boozy, lookup how to make applejack.
       
 (DIR) Post #AcEGaA3rS1UCPDIYca by cook@noagendasocial.com
       2023-11-27T10:34:22Z
       
       1 likes, 0 repeats
       
       @ned You need way more sugar. I was using about 100g of white sugar when I was using bakers yeast. I'm using about 250g sugar with wine yeast.
       
 (DIR) Post #AcFGXd0hYb00TkZYcS by ned@noagendasocial.com
       2023-11-27T22:08:38Z
       
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       @cook so I've been increasing it slowly. 3 teaspoons for this, 4 for the next, 5 after that, etc. Problem is there's a 3 week gap till I get feedback. I think you're right. Next one going to skip straight to 250g. I assume that means I need to increase fermentation time too?
       
 (DIR) Post #AcFQlpMtPG0QOzMUC0 by cook@noagendasocial.com
       2023-11-28T00:03:15Z
       
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       @ned 250g I find pretty good for wine yeast. But if your using bakers yeast or beer yeast it will be too much, try 100g ish. Or do a few, at say 75g 100g and 125g in the same batch.