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Thanks for the info. I tasted a bit and it was OK. I ended up siphoning it through sanitized cheesecloth to keep the big chunks out, and bottling it last night. I added a bit of dextrose because I wanted a sparking cider, but now it seems I should pasteurize it ASAP and drink it still instead.

This bottle of cider has been in the basement for a while. I was going to try to bottle it today but there's a pretty gross looking layer of scum floating on top. As I carried it upstairs, the scum kind of broke apart into particles, dispersed through the cider, then floated back to the top...

There's also a Nord mead in game, which is described as having a "cold" taste like very strong mint. Then the game describes some nonsense about this due to the mead being allowed to freeze, but I don't think I'll be doing that if I attempt to make a strong mint mead.

Is that 14 fluid ounces of coffee, or was it 14 oz of coffee grounds? If the former, how much ground coffee did you use?

I've heard of the rhino farts problem, but this was ridiculous. It made the whole kitchen smell like a gas station bathroom. My incredients were: Organic pear juice Nottingham British Ale Yeast Pectic Enzyme I think I threw in some yeast nutrient (apparently not enough, if it is stinking...

I never really understood the hate for bottling. The worst part of it for me is having all those bottles of beer, and none of them are ready to drink!

How long between bottling and pasteurizaton for you? I want to do something similar (without the exploding bottles, of course!)

Thanks for the advice everyone- I'm going to attempt bottling this weekend. I might just make all 24 oz, add it about 2 oz at a time, and drink what I don't use.

Everyone seems to have a different opinion on when/how to add the coffee to the stout, but I've decided to go with a cold extraction according to the following steps: 1. Coarsely grind 1/2 lb of coffee beans. 2. Put grounds and 24 oz. water into a sanitized container. 3. Allow it to sit for...

As long as you didn't boil the juice, it should eventually clear up.

My girlfriend just got back from vacation and brought me back a couple of growlers of beer from a brewery there. I don't know if I'm going to be able to drink it all while it's still good. It occurred to me that it might keep better if I siphon it into individual bottles and cap them, since I...

I only ended up making one gallon. $3 x 4 is a whole lot better than $4 x 20.

Just before adding stabilizers, separate off a gallon, stabilize the rest, and then add the priming sugar to the one-gallon.

The only pear juice I've ever been able to find is the R.W. Knudsen organic juice in the health food/organic section of the grocery store. Around here it's normally about $4 per 32oz, but I just bought a few bottles on sale for $3. If you still want to find some, try this...

I've heard it can vary a lot. Other than that, I don't have any info to offer you. I've also read that pears have more unfermentable sugars than apples, so a pear cider/perry will be naturally sweeter without adding sugar.

Oh yeah, I forgot about the time needed to carbonate in the bottles. I had a ginger cream ale that I liked a lot, so I was going to attempt to recreate something similar. The recipe that I used had sweet orange peel and fresh ginger in it. I added some to the boil, so I was going to see how...

Does it take that long? I just brewed a cream ale using the Brewer's Best kit and I was expecting it to be done after about a week in a primary and a week in a secondary (I'm planning on adding some flavorings to the secondary.) Should I count on more like 3 or 4 weeks in primary and...

If you ever had any interest in freeze-concentration, it could be a good candidate for applejack maybe?

I'm not sure if this is a sign of infection, or something normal. I'm pretty new at making cider- this is only my second batch, but I didn't see anything like this in the first batch. There is a slimy looking reddish-orange ring around the top of my cider. It's a cherry-apple cider, so that...

Made my second beer yesterday- used a Brewer's Best American cream ale kit, and added a little lemon juice, sweet orange peel, and ginger to the boil. Probably going to add more orange peel and ginger in the secondary.