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I have a batch of sweet sparkling cyser that I just primed and bottled. The plan is to open one every week or so until it is sufficiently carbonated and then pasteurize the remaining bottles before leaving them to age. To avoid opening too many bottles, I put the odd amount in a zip-lock...

I have a cyser that is still fermenting. I like the way it tastes right now, but also would like to bottle carb it. The concern is, I used lalvin d-47, so I worry it will become too dry if I let the fermentation complete. If I bottle it before that, the concern is bottle bombs. Can I halt...

I'm working on a Braggot recipe based on a Dark Wheat (Dunkel). I'm going to have some wheat DME left over. In the braggot recipes I've seen, priming is typically done with honey, and sometimes dextrose or a blend of the two. Is there any reason not to use the DME? I imagine that it would...

About a month ago, I bought a Munich Helles beer kit. New to beer making (I normally make meads), I didn't realize the strict temperature controls needed for lagering. Having realized this, I decided to go ahead and brew the ingredients anyhow with the thought that, it may not be a proper...