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If you bottle all at once and some ciders are much sourer than the others are the really sour ones infected? two weeks in

1) NEVER 2) Once or twice 3) Sometimes 4) ALWAYS!!!

So I just received ~350 for Christmas and I was thinking about getting a kegging system... What I have (or have access too) - 7 gal fermentation bucket - bottling bucket - 6 gal carboy - bottling equipment - Enough bottles for a 5 gal batch - hydrometer, auto-syphen - 4 gallon pot - 3...

Don't get the excess liquid off your Hydrometer by shaking it holding on to the thin end... :mad: :( ;)

So there's a local cheap champagne here that has a hybrid cork/screw cork, It held the pressure without leaking when it was 1/3 full and I shook it up to make sure it would re-seal... I was wondering if I could use this as a re-useable bottle to bottle carb my cider in?

To start off I'm a noob So I am making something close to ed's Apfelwine cept in 3 different 1/2 gallons with 1118 1116 and 1122 yeast and brown sugar... anyways I like my drinks sweet and I was wondering if it would be fine to cold crash them when they start to slow down fermenting and just...

If i want sweet cider can I just add more sugar than a yeast that can only take like 5% apv and then use a 6% yeast (or one that would be correct to eat enough to equal the amount needed) to carbonate?

Sorry i'm an engineering student so here goes a lab report style question My home brew expirament Michael Started 12/5/2011 3 pm First check 12/5/2011 6 pm Second check 12/6/2011 11 am Finished ??? Abstract I am trying homebrewing for the first time and apfelwien...