Just seems wrong to have empty carboys sitting around. Brew time! Ingredients Yeast starter: White labs mead yeast, 1/4 teaspoon DAP, 3 cups apple juice (3/4 quart). This is reclaimed yeast from my mead batch. Not sure why I used mead yeast for this… :shrug: Headed to 145° F then cooled slow-ish… didn’t feel like buying ice this time. Set the pot in cold water in the sink and changed it a couple times….

OK, I’ve had success with my other attempts… time to iterate! Each batch below also has 1/2 teaspoon DAP yeast nutrient, 1/2 teaspoon pectic enzyme, and enough apple juice to top off a 1-gallon jug. I’m using a new yeast this time, a plain old RedStar Pasteur Red. It has a reputation for promoting fruity esters in wines and also some residual sweetness so it should be a good match for these. Also, it…

My buddy Greg sent me this recipe… time to venture into the unexplored world of vinegar pickles! I’m really interested to see the color change. I used pickle weights to keep all the onion underneath the brine where it belongs. http://www.thehungryhounds.com/blog/2015/4/25/quick-pickled-mexican-red-onions