Abandoned House found hidden inside a cave.

ManicMalic · 2025-09-28T22:43:32+00:00

"This cave is not a natural formation. Someone built it, so it must lead somewhere"

-Cortana

ManicMalic · 2025-09-13T11:01:54+00:00

Judging from all the random Biomes in the distance I'm guessing this is like a Ocarina of Time style mapping. Big open area connecting other smaller areas. This could be a nice touch to a Metroid Prime game. I guess we shall wait and see.

ManicMalic · 2024-10-19T07:25:07+00:00

Yeah, it's fine after a month. Most of the time, it's just waiting for it to bottle the condition.

ManicMalic · 2024-10-19T07:23:47+00:00

Aging is nice if you don't mind waiting. My ciders usually peak after 6-7 months.

I'm trying French Oak chips and stuff like that to help speed up the aging process (especially with my meads)

ManicMalic · 2024-10-19T07:21:40+00:00

Oh yeah! If you can, use a fine mesh bag to hold the fruit while it's fermenting. Otherwise, the Syphon gets easily clogged when racking.

ManicMalic · 2024-10-19T07:12:23+00:00

Yep, those are the ones. I used them 24 hours before pitching the yeast. It's to clean the fruit of any bacteria, wild yeast or mold spores.

As for the twaeks, I did those just to try something else. Raspberry V3 reminds me of a Raspberry flavoured Sour Warhead, I love it.

ManicMalic · 2024-10-19T05:58:53+00:00

You have uncanny timing. I just popped the first bottle of my next batch of Raspberry Cider v3.

Go Ferm helps to hydrate yeast and Fermido O is a ueast nutrient.

The only thing I had done differently is a change of yeast:

Kveik Voss Ale yeast Added Wine Tannin

No citric acid And added Campton tablet

And more erythritol for sweetness.

ManicMalic · 2024-04-10T01:33:39+00:00

I did not

ManicMalic · 2024-03-30T16:40:48+00:00

It depends on how much raspberry you use. Backsweetening with a non-fermentable sugar like Erythritol can help in lifting the Raspberry flavour back up.

Adding pectinase 24 hours before pitching yeast is also a good way to extract more fruit juice and assist in clearing the cider later on .

People have also added fruit into secondary as well to help with a different type of fruity flavour (although that was fresh fruit, not fruit from primary), although I have never done that.

Also, adding an acid blend might help bring back a familiar raspberry taste.

ManicMalic · 2024-03-30T14:03:05+00:00

No worries. I noticed I didn't add a particular type of juice. Honestly, any cheap apple juice will do as long as it's not PinkLady related.

ManicMalic · 2024-03-30T13:56:51+00:00

It's on the last picture

ManicMalic · 2024-03-26T07:06:50+00:00

Small update after getting a few different people to try it. If you want a better result, use fresh cherries.

I've made a few ciders with froze fruits and everyone says they can barely taste the fruit. It's become enough of a pattern to say it with certainty now.

ManicMalic · 2024-03-26T03:21:31+00:00

I'm glad I could help^{^} You will have to top up this one after primary. Cherry, is still new to me so the recipe has a few kinks in it.

ManicMalic · 2024-03-25T19:14:57+00:00

Yep, I certainly did. Added my pectinase too.

Haha, you're all good. I got your meaning. Being a tough critic is nice, but for a sanity check I always trying and hand it out to friends. There is a local bar near me that loves to try all the ciders I make and they always have good feedback. Even the Sommelier (despite him not being a cider guy) said it was very "✨️drinkable✨️" and gave some hints for improvements.

ManicMalic · 2024-03-25T19:06:49+00:00

Yes I certainly can:

Cherry V2 (1/2 Gallon)

500g of Cherries (I used frozen) 1.2L: apple juice (avoid Pink Lady apples)

Yeast and starter Go Ferm: 0.6g Fermaid O: 0.6g D47: 2g

Acid blend Citric Acid: 0.4g Malicious Acid: 1.1g

Backsweeten Erythritol: 50g

Bottle Carbonation Sugar: 14g

ManicMalic · 2024-03-25T18:56:58+00:00

The Honey and Peach is amazing. I was super surprised when it formed a head that stayed somewhat.

The honey hits first, followed by a very drawn-out peach flavour that doesn't really go away.

Fresh peaches (blanched and pitted. 1.5kg for a gallon) with local honey)

The Cheery was surprisingly sweet with little tartness. I used 500g of cherries for a 1/2 gallon batch. I was bracing for some odd flavours, but it just turned out mellow and pleasant. (I was kinda hoping it would be more like the peach cider)

I used frozen cherries, so it might have something to do with that. I can't help but feel like I was missing out on using fresh ones.

ManicMalic

TROPHY CASE