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I am not into specific gravity and all that, so forgive my countertop brewing. I have five gallons that I am going to ferment to about 16-18% or as high as the EC1118 will get it. Then back sweeten with honey, not much, but just a little. I will let this sit in the big jug to make sure it is...

Ok. I have limited time, money and freedom. I just pulled out a small box of supplies from the last time I made beer in 2003. Will any of these supplies reduce Rhino farts? I know I could just look all this up, but I'm big into getting advice from real people. Tartaric Acid? Tannin? Irish...

This yeast nutrient. Are there different types or are they all the same. The one I see says food grade Urea and Ammonium Phospate. I don't mind the piss, but I'm not thrilled about the ammonium anything. WHAT SAY YE?

Ok this is on the exact oppisite end of the oak spectrum. I got one of these in a 5 liter version and used it to age some tequila back in the day for a big party we were having. It tasted fantastic. I mean amazing, smooth sippin. Don't bother with the 5 liter version you need the 10 liter...

Well, I'm not making cider like you guys, I'm making toilet wine. I used SuperSmoother in my first batch it came out pretty good. The second batch I did not use it and it consistantly gave me acid reflux. Super Smoother has liquid oak extract and glycerin. You probably won't want to add the...

I am entirely new here. So this might be a stoopit comment, but doesn't brown sugar have sulfur in it? Brown sugar= white sugar and molasses. Most molasses has sulfur.

Many thanks you.

I don't have many choices of juice, last batch made with store brand cider with nothing added and came out nice. Latest batch has ascorbic acid in it. Added to dregs of last batch and see activity and can certainly smell it. EC 1118 yeast. 4 gallons juice, 4 lbs sugar. Once it stops...