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Yeah that's my problem I bottled last week I opened one and a BOMB ! Is there any turning back these where suppose to be gifts for Christmas please help

How can I fix this ? I would like to sweeten it a bit. I did do a half and half half cider 2 gal and half grain 2 gal plus I added 3 hops I don't have the list in front of me now but it was an oz all together. Any info would help I just transferred it to my secondary and took my reading OG WAS...

Ok I've seem some really good stuff so far but not what I'm about to ask . Ok if I've let my cider get to point of my likings and am prepared to bottle can I just reheat the cider to kill off the yeast? Then bottle ? Will this make it a still cider or is there still a chance for it to carbonate...

I've been reading on here for days now and still haven't gotten my answer . Ok so how to bottle cider carbonated or dry doesn't matter to me just trying to get a strait answer to work with can anyone explain this one to me . To give you an idea on taste it's like a dry wine but its far from ready

I need help with bottling I've been reading and well I want it carbonated but I'm seeing that people's bottles are exploding on them my OG IS 1.053 Is this going to blow if I prime it with let's say 4 oz priming suger ? Or should I use less or even something different ? Any idea would be cool thanks

Can you do it this way? And if I did should I pre boil the water so it kills any bacteria? Cause I was thinking if trying this and when it came to the hops I would just dry hop any ideas or feed back would be cool on this one

Ok my batch came out a bit on the bitter side can I sweeten it with malt dextrin? Or is this just one I have to say is a loss?

My yeast us-05 says it is a medium gravity what does that mean exactly? I know high gravity but how to tell what is medium im confused and im probably just thinking into it to much and it could be something simple anything would be great guys !

Ok my O.G. Was 1.057 im on day 7 and its now at 1.028-1.029 . My question is should I let it keep going? Cause I didn't use a yeast starter nor did I aright . There is still a lair of bobbles till I get to beer is it still fermenting? Slowly?

Can I do this or do I have to mix the grains I was thinking 6.6 lbs Munich lme 2 1/2 lbs dark dme 2 lbs plain wheat dme 3/4 crystal 60L 1 oz centennial 35 min 1 oz us hallertauer 25 min Then add peach extract on secondary

Yeah how long? Like could I just bottle it in 2-3 weeks or longer is better? My OG reading was close to 1.0510 if that helps at all? Thanks for any feed back

Can I still tell how much the ABV is?

6.6 Munich lme 2 lbs plain wheat dme 1 lb maltodextrin Then grains: 1 oz crystal malt 60L 1 oz chocolate malt Hops: 1 oz Centennial 1 oz Hallertau Im not sure if I need any changes or add ons

This is where in at im almost to the point of the flavoring . See I was going to add instant expresso to the batch. Could I siphon some of the beer out to mix cold to the instant expresso so I don't disturb the cake and add back to the primary or just add the instant expresso mixed with some...

Hey everyone! Well I'm a little worried about the yeast? How long would it take to start fermentation? Cause I did an English bitter and fermentation started within 24hrs now this batch isn't taking off??? What do I do? Any input will be awesome! Thanks and happy brewing!