I haven't had much luck with cherries fermenting, it could be that the juices often contain preservatives which prevent the fermentation from happening. If you can find a cherry juice concentrate that would be ideal.
I know that, for many, citrus has been a problem. But I think I have solved the problem! I just finished making a batch of cranberry lemon wine kind of stuff(not sure what to call it). Essentially all I did was buy some off-brand cranberry juice, cut up half a lemon into large wedges to cram them in...
There is beginning to be some pressure in my cider bottle and a small amount in my punch. I assume this is some amount of fermentation, but I don't know
I tried to rehydrate the yeast in a warm solution of sugar and water, but I wasn't quite sure what I was looking for, some of the yeast dissolved, but most of it remained in its small pellets at the bottom of my measuring cup
I want to ferment some fruit punch, and my mix is plenty sweet, but the yeast is just floating on the top of the liquid, what can I do? This is the same story with my cider which contains: 2 cans concentrate, 1/4 cup honey, 1 cup sugar, 1/2 cinnamon stick, craisins, and vanilla.
I am doing something sort of similar, I have two cans of concentrate, about 1/4 cup of honey, 1 cup of sugar, handfull of craisins, and finally a dash of vanilla I will be sure to let everyone know how this goes; I can't wait.
I really want a killer recipe for a refreshing hard cider for the summer. I have made a couple batches successfully already, but I would really like to add some flavors under the apple. So far I have thought lemon and ginger, but I would love to hear so different ideas--what sounds like a good refre...