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I'm also tired of lifting kegs into the keezer. Also tired of having to crawl halfway into it to clean it. Been looking around for options to accommodate three corny kegs and came across that Edgestar. It has mixed reviews. It says it will hold 3 kegs, some reviews say it doesn't. Also...

I pasteurize to stop the fermentation without adding any chemicals. Why soak the sticks in vodka?

I make a sweet simple cider that I start at 1.076 and stop at 1.032 by pasteurizing in the keg submerged in water on a turkey fryer. I'd like to add cinnamon to it. Having never added anything to my cider before my question is when do I add the cinnamon sticks? In the primary? Do I have...

I'm no expert but I think that will off gas and clear up pretty good. If it were me I'd rack to a secondary and leave it be for awhile (maybe 3 months? 6 months? or a year? up to you, check it every now and then). It seems to me that when that settles down you"re going to have an interesting...

I don't know about rum. The OG of my juice was like 1.035 so I jacked it up to 1.056 with the sugar (disolved in as little water as I could; it was like runny syrup when I added it to the juice) then pastuerized at 1.022 to stop fermentation and maintain residual sweetness. I don't think any...

It seems to me that if you're going to kill these in one day/night icing shouldn't be a big deal. Lay your hands on one of those half barrel type coolers (you know, like you see commercial kegs placed in with ice) throw your already refrigerated cornies in there and ice them down. The fact...

It mellowed some with refrigeration. Then me and my buddy proceeded to drink half the keg last night, so I guess it's okay. Got pretty hammered on it too. Thanks guys.

I used Indian Summer Apple Cider. I tried adding a half tsp of malic acid per gallon with no immediate effect. I threw the keg into the refrigerator until I can figure this out. Does Malic acid take awhile to have an effect?

LOL. Yeah, "hairy" is the only way I can describe it. The only other time I have experienced this kind of taste was the finish on a shot of Johnny Walker Blue. Just . . . hairy.

Using Cote de Blanc yeast and 3 pounds of cane sugar I fermented 5 gallons from 1.056 to 1.026 and then racked to secondary for two days and then racked to keg at 1.022 and then pastuerized to halt further fermentation. Let it rest in the keg overnight outside (40 degrees) nose is pretty...

Okay, my cider has fermented down near the SG that I want. I'm going to halt fermentation by pastuerizing so I added the directed amount of pectic enzyme which resulted in a foam volcano. Yes, yes I'm an idiot; I should have done this before I pitched the yeast. So will the pectic clear...

I'm a little confused about oxidation. It seems to me any exposure to the atmosphere will produce oxidation; isn't that why cider tends to have a tannish/brownish color anyway? Or is this another type or phase of oxidation?

Thanks guys. Added 3 pounds of cane sugar & brought it up to 1.056. Yeast pitched. We shall see.

Thanks for the help. Can I let it ferment out as is and THEN add the sugar/honey/concentrate if its too low to restart it?

Okay, still new at this and starting my third batch. First 2 are drinkable so far but this time I'm doing five gallons using a different juice. My first 2 I used Indian Summer Apple Juice, this time I'm using Indian Summer Apple Cider (which I had intended to use in the first 2 batches but...

Did you prime for bottling or just still? Because I bottled my first batch today and primed with corn sugar but I dont know how long it should take to carbonate. Any thoughts?

are you sure your FG isn't 0.98 instead of 0.098? Because at 0.98 I got 7.4% see: http://www.rooftopbrew.net/abv_calculator.php

Hello all, I'm trying my hand at this for the first time. I've set up 2 one gallon jugs with Indian Summer apple juice. In one I used ale yeast and in the other I used lager yeast. 70F. Within 2 and 1/2 hours both were going gangbusters! Had to swab out foam from the lager yeast jug...

This may be somewhat pedestrian but I'm starting out by making two one gallon jugs. One uses lager yeast and ale yeast in the other. After six hours the lager yeast jug is producing so much foam that it's climbing into the airlock! What do i do?