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OK, so heres my idea. I was thinking of making some kind of barleywine style beer somewhere in the "amber" spectrum and once its fermented out, adding some kind of alcohol to boost the abv, but also help keep it smooth. I was thinking some sort of high end sipping whiskey or rum. Anyone have any...

ok so here's a little background info.... last november i started an ocktoberfest and let it lager in the basement all winter. Middle of march i bottled and its been sitting in a closet eagerly awaiting this fall/winter when im going to drink it. But the few days have been 95 degrees +...

Quick question about irish moss. When you add it to the last 15 minutes of the boil.. do you want to leave the moss in the wort when you transfer to your carboy? or is it fine to strain out with the hop residue when transfering. I ask only because i dont have a bag to throw the hops in, so i...

I brewed by first batch of beer tonight and i dont like an extremely hoppy beer... i ordered a kit from midwest (http://www.midwestsupplies.com/honey-weizen.html) and brewed it as per instruction... steep specialty grains 30 minutes, add lme and 1 oz hops, boil 30 minutes, add honey, boil...

I've done a few ciders now where i have used 4.5 gallons of apple juice with a few cans of concentrate, and sorbated/backsweeted with a couple cans of flavored conc. well anyways these ciders take quite a while to mellow out and actually be drinkable. they have a really "hoochie" taste for...

i started a 5 gallon batch of blueberry/pomegranate cider the other day, and i added a half pound of lactose and some maltodextrin. I warmed up some water and dissolved the lactose and malto in it, but i noticed the lactose seemed to sink to the bottom. Since i added this to the primary do you...

Recently i bottled a basic cider that i made with 1 gallon of store bought juice and notty yeast. I let it ferment dry then stabilized and backsweetened with a can of apple/raspberry concentrate. The SG after the conc. was about 1.022 so its sweet enough for my liking, but the cider still seems...

I know its a bit early to judge my mead i just bottled, but when i bottled it, it tasted like everclear going down, and once the burning went away i could only taste a faint hint of the honey flavor that should be in the mead, at least more than i had expected. as per my recipe (was my first...

I have a 1 gallon batch of apfelwein in the making right now and I would like to split it up among the bottles to try each still/dry, still/sweet, and carb/dry. I plan on bottling in 16 oz bottles. My question is how much sugar would i use per bottle to carb it? I ran through the math using...

So on my quest to find butter rum extract i came across a site that has a ton of different flavorings that could be used in cider making. Some of the flavorings have oil in them and are insoluble in water (click "item details" to check), but a good number of them are alcohol based and should...

I would really love to make a batch of butter rum cider sometime soon, but through my searches of the interwebs i have only been able to find butter rum "oil" extracts. Does anyone know where i could find an alcohol based flavoring that would be useable in a cider? i think that the oil wont mix...

Hi all! i'm very new to the mead making world and i currently have a JOAM style batch fermenting right now. My question is i would like to start a batch of mead once i get my carboys and equipment in the mail that would be ready for the next holiday season. I was thinking of doing a peppermint...