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I bought 2 cider kits from an online shop. When they arrived, both cans were bulging/uneven on the bottom, but the tops seem fine. The can's don't seem to have much pressure in them (I can easily press in the side). Bottom https://ibb.co/fnGW7v Top https://ibb.co/bz24Sv Both cans are...

Well I just took a reading and it is at 1.010 :-)

Same here. Makes a dry and strong cider :-)

Nice looking cider. I make apple and cranberry cider a lot and really prefer it to apple.

Thanks for the replies. All my extract brews had an inch of krausen on them, so in comparison this looks quite feeble to me. Very good to know it looks healthy. Yes, those must be the aroma hops from the end of the boil. I didn't filter them out, the profile of the beer was slightly...

Thanks for the kind words and support. I knew some things would come up. Well I popped the lid again to check the krausen and bubbles (and to check the lid seal). To me it doesn't look right. It looks and smells OK, but very little krausen and only slow bubbling noticeable. Here's a picture -...

OK so I did it, but I have a few big concerns. Firstly, and I suspected this would be an issue, mash temp was varied, got the water to 156 and added the grains and mixed well. However, it rapidly fell to 140 (well 10 mins) and by adding more hot water and mixing I kept it to 150-160 for 75...

Hi, Just ordered my first partial mash kit: midwestern cascade pale ale. So far all I have done is Mr Beer with a bit of dry hopping at the end. I'm a bit nervous but excited too. Cheers!

I use Red Star champagne yeast. High alcohol tolerance, so quite dry, but always clean tasting and carbs up well :-)

I ordered some of the new Brew Demon ranges. I've just started a Witbier and have a Deep Red Ale kit sitting waiting. I added 1 lb of light DME. It smelt good :-)

Do you know what the alcohol content is? I have no idea about danger to health. However, a fully fermented cider at 5% or so ABV should be good for a few months at room temp (some people age cider in secondary fermenters for a month or so). If it were me I would taste it and spit it out if it...

Was the bucket sealed / airlocked? If so, I'd suspect it would be fine. Have you tasted it?

Would you be able to get some half litre or 1 litre soda bottles? They will hold the carbonation. If the bottle didn't hold carbed liquid before, it is probably not quite up to it, but might be OK. I've put cider in 500mL bottles that previously had still water in them, they didn't burst, but...

I just bottled some Nothwesr Pale Ale, for the first time I used a bottling wand. Aren't those things fantastic? A few drips, but nothing else. If anyone doesn't have one, go out and get one.

Perhaps, but not particularly. It would depend how much time I had and how soon I wanted it.

What did you think of the kit? I'm wondering about getting that one

With store bought juice and no extra sugar, 2-3 weeks fermenting, 2-3 weeks bottle conditioning and 1 or so weeks in the fridge can give a nice fresh cider :-)

I normally make cider by buying juice and adding champagne yeast - nothign else. Just let it ferment (2 gal at a time) for 2-3 weeks (or more) then bottle, adding some more juice at bottling time to carbonate it. I am very pleased with the outcome. I don't know how strong it is (no readings)...

I've read a few posts saying that doubling up kits (such as Mr Beer / brew demon) makes for a fuller beer. I'm looking at getting a 6 gallon kit (Brew Canada or Coopers red ale) but I only have a 4 gallon fermenter. Is putting the 6 gallon kit into the 4 gallon fermenter going to ruin it? Or...

I have a Northwest Pale Ale that has been in the fermenter for 13 days. I really want to free up this fermenter for another batch. All visible signs of fermenting have stopped (no readings). How does an extra week in the bottles compare to an extra week in the fermenter? Should I bottle now?