The only thing I have “in process”, other than stuff bottle conditioning, is my Pineapple Tinker experiment. I have racked it to a half gallon carboy and a 22 oz amber bottle for further clarification. Some fine lees is already settling.
The SG is 1.005, adjusted and the flavor has changed, but it still isn’t something I would want to drink at this point. Otherwise, it’s kind of hard to describe. I guess it’s like canned pineapple juice, but without the metallic flavor…that’s as close as I can get. With the adjusted OG at 1.111, this stuff apparently rings in at 13.91 % ABV! Woo wee!
I put the leftovers in a 12 oz bottle…basically lees and some safety zone juice. When this settles, I think I’ll try to draw off the good stuff and mix in some Murray’s Apple Cider and ferment it out. More fun experiments!
I did open a 22 oz bottle of Crabapple/Fuji Cider last night and it was quite good, in my opinion.
The carbonation has increased a little, but nowhere near to the point that I would worry about it becoming a bottle bomb. I would like to see that carbonation continue to increase; however, the flavor and sweetness level are good. My niece, Erin, had a glass and enjoyed it!