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I found a bucket that had been mixed months prior but got lost in the shuffle for a while. I tested with a digital ph meter, it was still 3.3 if my memory serves me right. That was when I stopped mixing up a new bucket for every brew. Sent from my iPad using Home Brew

+2 on this recommendation. I've had some very good wild-yeast ciders and some that resemble a sharp balsamic salad dressing. I'd love to hear what you've got when it's done. From the pressure in the bottles, it sounds like you bought unpasteurized cider that was not pressed the day you bought...

Let it sit in the secondary for 3-6 months. Then tell us whether it tastes harsh. It's worth the time to wait, whether or not it's 100% juice or has added ingredients. One other possibility...did you only use apples from your own tree? How do they taste? Apples vary widely, so does the cider...

Dead? Or dormant? Be careful, it may appear dead, but a little sugar could bring it back to life over time. Kegging or bottling? What did you use for sweetener?

Sorry, my last post was mostly from reading your first post, not the latest. What is it about the taste of the sweetened version that you dislike? Did you use ale yeast? How's it coming?

Sorry to hear you're not getting the results you'd hoped for. Me, I like my cider very, very dry, which is probably what you tasted and didn't like. My ciders are simply fresh pressed cider and yeast plus nutrients. No extra sugar required. In part that's because I like them in summertime and...

I've built a couple, but after see in the link above I can see there will be a fourth in the coming years. The current setup uses a 5.5" diameter drum of hard maple, turned on a lathe and drilled down the center. "Blades" are SS screws set at various depths, for no real reason. The thing sets on...

Extra credit if you get your wife involved? I think a pair of shoes would also be acceptable.

I often read a couple pages myself. But damn its a long one!

Dumped 5 Gallons of liquid Band-Aids down the shower drain Accidentally dry hopped The wrong beer, putting 2 ounces of Centennial into a Belgian pale ale (and left them there) Dry hopped the intended beer with 2 ounces of Centennial, an American IPA Cleaned my beer lines for the first time in...

My advice is to start simple. There are an incredible number of different ways to make cider. Think about how you want your cider to be...still or sparkling, dry or sweet, spiced or not...those are starting points. Find a good simple recipe and get yourself some of the best, freshest cider you...

Good point. It's so obvious that I completely overlooked the need to ferment the sugars that the berries have. Looks like I'll be pasteurizing, since most of the berries will have been per-crushed.

You're right. The prime culprit here is overcarbonation, either from too much priming sugar or perhaps an infection that is eating up residual sugars (and releasing extra CO2). Properly carbonated bottles will not explode spontaneously at 90F while it is true that very warm beers will...

Anyone have any experience or thoughts about this? I'm about to make a blueberry wheat with fresh picked berries, and someone asked me if I was going to pasteurize the berries. I'm not, but that got me thinking about putting the beer in the fridge for the secondary fermentation, for the time...

Another option could be to crush them in a mortar and pestle. I say go for it! Fresh basil is such a heady flavor/aroma combo. Perfect for a saison. I think a hop bag would help keep the bits in one place.

Maybe it's the geographical influence, but the idea that one can have too many canned peaches sounds blasphemous to me. I say that only after realizing that I think the same way about blueberries, as I live on the border between NH and ME. Blueberries are everywhere right now. I only wish we...

Oh my. That's some bad advice on a couple levels. Maybe a new thread idea? Worst LBHS advice ever?

Count me in

I swear, it comes out of the water fountains where I live. Interestingly, Moxie also makes an energy drink that only costs $0.99 for a pint can. I only wish it tasted like the real thing.

Perhaps I'm the laziest of the bunch, but I don't give too much thought to it when I make seltzers and they always come out fine. I've done it two ways. The simple way is to fill a keg with water, attach the gas at the same psi as your beer, and stick it in the fridge. And yes, I just use...