I should write it up. It started as a chain baker’s recipe, I think, but I’ve modified it 10 or more times.

If I polish it up, I’ll reply again.

Drying helped. temp tower is next!

Lol

Nope. Instead treated it a giant batch of starter. Made 6 loaves.

It was soupy indeed. Did not rise hardly at all.

Good eye, bub.

Check out some of the references! They were so flimsy.

None. It was store bought juice labeled apple strawberry banana.

Idk. Everyone I saw did the cheesecloth method but I have airlock, so that’s what I used.

This was only 2 weeks in primary. How long does it take for lees to ruin it?

Hmm. I don’t think it was the yeast. Could be, but I don’t have this much stuff when I use it in beer. shrug it was safale us05.

Decent, even the sludge! Could have used a touch more back sweetening but just barely.

Brown sugar at the start, mostly for fermentation. During tasting, nothing. It was still mildly sweet. The plan was to back sweeten with erythritol, but I dumped it.