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I am planing on doing a few 1-3 gallon batches of various experiment ciders and was wondering what could I age them in after primary. I don't really want to bottle them as its a PITA and a huge waste of effort for such small batches. Would storing them in a small Carlos Rossis type wine jug...

I have about 12 bombers of Apfelwein left that have been bottled for about a year now, and they taste off. Very tart, with a chemically after taste and extremely dry. I was wondering if anyone in the portland area could help me decipher what went wrong.

I am from Portland Oregon and after a few months of trying to catch a bit of this stuff i finally did and it is awesom!!!!! But I don't understand why big time beer stores aka Johns market and Belmont station never had it. So tonight I strolled over to New seasons in Sellwood and what do ya know...

I recently finished drinking a younger cider that I made, and I found it to be very similar to strongbow even though ti still tasted young. Heres the recipe: x gallons treetop applejuice 1 cup white sugar for every gallon of juice. 1 Teaspoon vanilla extract per gallon Instead of...

Anyone know where I can buy this lovely sounding beer in Portland? I've found their Original Orange blossom ale at Johns Market and it was amazing but I cant seem to find the Black Noddy. Help would be appreciated.

I made apfelwien with treetop aj corn sugar and notty yeast and its been in primary for nearly 2 months but its really tart. Like a cheap wine tart is that normal or is it vinegarizing?

Well I have decided for simplicity and learning brewing technique and learning flavors of different malts that I will make my first beer a SMaSH. I don't have the money to buy more equipment so I'm going to use what I have which forces me to make a 3 gallon batch. So using beer calculus I...

What would I need to start kegging in like 5 gallon corny kegs? What is the average cost for all the equipment?

I had this the other day and i found it pretty tasty and loved the foam on it. Anyone have a clone that maybe slightly smoother? and how in the heck do u get that creamy and thick of foam?

I don't understand the difference other than amount of grain used and possible time............is there a difference other than that? I've really been trying to read up on it but theres a lot of useless junk on the net to filter through.

Heres my Apfelwein with nottingham instead of montrachet. This is 1 week after starting the ferment will that krausen ever go down.......its making me want homemade bread darnit.

I know its alright as of right now but what does a high grav cider smell like when its fermenting? This was my first batch and I added way too much sugar which I've fixed by following recipes but right now after a week it smells like slightly off slightly sweet Camo Black Ice, kind of disturbing...

Hello all, I was browsing the forums and found Brandon O's graff recipe but I would like to alter this a bit. I'm looking for something more along the lines of a snakebite (half glass of perry or cider with guiness floated on top). Would be hard to replicate but I was thinking maybe a...

I started a batch of apfelwein using notthingham instead of montrachet and ive had a thick krausen like floating yeast cake form twice on me. Will this drop when its done or will i have to siphon off whats underneath when bottling?

I just scrounged up a bunch of widmere beer bottles. But I have some questions............ If they have been sitting awhile and have some slight mold growing and have old beer in them, would soaking them in hot water and 409 while i scrub the crap out of the outside to rid them of glue and...

Hello all, I'm a first time brewer and have my first 1 gallon batch going. I'd like to start a few new batches hopefully before Christmas, 1 would be Appelwein and the other Graff but I have a few questions. I know that Appelwein ages well but how does Graff do? Also would a growler with a...

I do not have any fancy tools for controlling my ferment temps I just leave the bucket in the warmest room in the house which is fairly cool actually....65 deg tops, but closer to 60. Is it alright to ferment at that cool of temp? will there be any ill effects or just slower ferment time?

I'm looking for some ideas of what a aging worthy cider will taste like freshly out of the bucket. I made my first batch ever 2 days ago and airlock activity is going up (slowly but surely @61ish degrees). I used 1 gallon organic freshpressed hoodriver (ryans) cider that has been flash...