Cider goes to secondary

2/14/09
I racked the cider to the secondary today. Volume is now 4 gallons of hard cider. Lost 1.5 to yeast and sediment. The gravity reading is 1.002 at 70 degrees. Current alcohol 6% by volume will bottle in two weeks. Alcohol flavor is not over powering, apple flavor and aroma are present.

Common Cider

2/7/09
Common Cider
5.5 Gallons Simply Apple juice, Pasteurized
11 grams Safale S-04 Dry Ale Yeast
2 ounces yeast nutrient

Mixed Apple juice and yeast together added nutrient.
Beginning gravity 1.050 at 72 degrees, gravity correction for temperature 1.051.

Beginning gravity says 6% alcohol by weight, 7.5% by volume if all sugars ferment.

Keeping fingers crossed and cups ready.

Mead Secondary and Bottling

1/4/09 Purchased and Juiced 12 pounds of fresh blood oranges, which yielded 1/2 gallon of juice. Transferred Mead to secondary fermenter and added juice. Fermentation continues and fruit pulp settles out. I think next time I'll pour orange juice thru screen to remove most pulp before adding to secondary. No gravity reading was taken.

1/18/09 Washed and sanitize bottles. Bottled Mead added 1 sugar tab for priming and stored at 65 degrees. Final Gravity is 1.000 all fermentation is complete. Final alcohol by weight 12%, Alcohol by volume 14%

This Mead is

GOOD, CHEERS!!