Recent content by jonnyjonjon

Do you all think one could potentially make beer from cheerios? Specifically the whole grain cheerios (corn, barley, rice, wheat, oats). There is a preservative in the ingredients, Trisodium Phosphate. Anyway, i'm not so concerned with it tasting good so much as i'm concerned with how funny the...

I guess the distinction i was assuming was one of average general appearance on the shelves of your local super market. as Flander's from the Simpson's so eloquently states it "If its clear and yellow you've got juice there fellow! If it's tangy and brown your in cider town!"

Thanks a lot. So you would recommend juice over cider then?

So this is what i want to do. I want to make a mead (I suppose it would technically be a cyser) But see the thing is i don't want the cider to do the majority of the flavoring. I want the apple and ginger to play second fiddle to the honey. So i have been looking online at a lot of cyser recipes...

How long has your cider been in the fermenter? I know that when i tried the last batch i made it came out super dry but the flavor was also just really abrasive in general and had a few off flavors (like a sulphery farty kind of note) but i just let the stuff age and all those flavors mellowed...

thanks guys

supplementary question: 1. Will this suck butt hole?

Sooooo, i've racked a batch of cider, and at this point i'm considering throwing some honey in there and letting it go through another fermentation cycle. Just to kind of see what will happen and how it will taste. two questions: 1. Will this work? 2. How much honey should i...

I was going to bottle it.

So I made a pretty standard batch of cider, 4 gallons of kick-butt cider (pasteurized but with no preservatives) bought fresh from a cider mill, one half gallon of the same kick-butt cider mixed with rasberry (also pasteurized with no preservatives), disinfected the carboy and airlock, dumped...