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Hey Guys. Stuff went well. It cleared up pretty well. Definitely not that sweet, but still good and very drinkable. It has even kept well in the fridge for about 2 days. MB

Hey Folks. I recently started (just about 30 minutes ago) a "Kirschewein" as I am calling it. I used 64oz of 100% cherry Juicy juice with no preservatives or anything special. 1 packet of Redstar Champagne Yeast. 1 cup of Turbinado sugar (sugar in the raw) melted in about 5 oz. of...

You would just pour more Juice into the same bottle? What exactly would you do?

Haha, yeah, I'll work on the country music thing. And the point of the Apfelwein is because I really do love fermenting things. I don't pride myself on being too particularly ghetto ( I had some neighbors make some stuff in a bucket, no airlock, cleaning/sanitizing, that is what I call...

I've actually never had a problem with scent before. I made a similar batch (didn't go well) of blueberry "wein" and it didn't stink, but it sure wasn't good hahahaha. I have intentions on making some actual apfelwein, but I don't have the space here, that will have to wait until I have my own...

Hi Folks! I recently began (again, the first time didn't go so well) my second venture into the o so illustrious art of Dormshining. This time however I have taken pictures and given specifications as to make this an effective learning experience for me, and people who are interested in...

Does it make a difference if the juice is unpasteurized? This stuff has no preservatives, but it is pasteurized, I suppose that might have some effect?

Just put in the champagne yeast today. Stoked for the progress. I love watching the fermentation process. Little yeasties making all my booze! At the moment I'm making a blueberry ocean spray juice into alcohol juice. Hopefully it will be good. I'll let ya know how it turns out in the next...

I don't plan on bottleing this stuff. I'm honestly gonna just drink it with some friends straight from the bottle haha. After seeing how that works I'll probably fiddle with it a bit more, maybe using an actual carboy (gasp). I gotta keep things small scale, seeing as I'm in a dorm room, and...

Do you think wine yeast would work? Or what type of yeast should I go for, and also, should I add sugars? Would the sugar in the juice be fermentable? Would champagne yeast be the best choice? I don't know much about yeast yet, and I'm kinda new into brewing. Lots of questions if anyone is...

Hey guys, found this on Thinkgeek today and I thought it was a great idea. Being at college and all, I miss fermenting things, and then I saw this! http://www.thinkgeek.com/product/e683/ By doing this I don't have to explain to people why "grain soup" smells so weird when I'm boiling wort...

I finally identified the flavor after posting this, and its almost like bubblegum. I will put out a few bottles at 70 degrees, because I am nervous that they may explode, and see after a week. Is the sweet flavor the uneaten priming sugars?

Ok. So 3 weeks ago I started a dunkelweizen, and following the directions I had it the primary fermenter for 4 days, and the secondary for 5 days, after that I bottled it. It has been bottled for a week, and then put in the fridge for another. It is very heady, like 3 inches of head when...