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Thanks. A relative got me a Mr beer kit for Christmas not realizing my brews are a little more advanced than that. So I decided screw it, I'll make a cider. Sounds like good advice.

Is vitamin c bad for yeast growth? And is there any particular spices I should know about for the cider?

Fresh brewed coffee. I'm transferring to secondary on Tues. I'll taste it then and let it sit for a few weeks before bottling.

Plus I'm not using a recipe. I just bought a hand full of ingredients to see what I could come up with. I just like to get some expert advise. I'm using 8 oz of roasted barley. Half oz of German hops. About a pound of brown sugar. Teaspoon of cinnamon. 5 cups of coffee. Dark malt extract. And a...

I have read all about it. I was just tasting the wort. It has been in the fermenter for a week, and I haven't opened it up. All I was asking is how the taste of the wort changes after it is done fermenting. I haven't tasted the final product yet. I'm just tasting it through all the stages.

Still bubbling, only been three days. I'll wait and see, but hop tea look good.

SG started at 1.060. Added a some brown sugar coffee and a teaspoon of cinnamon.

I was only tasting the wort. I just don't know how the taste changes after the fermenter. I just want to be ready with options if it comes out sweet.

If my stout comes out of the primary too sweet. Can I dry hop in the secondary for 5 days to get some bitterness.