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I had a great hops yield this year and was hoping to find a bare-bones recipe consisting primarily of canned malt and the hops. They're Cascade hops; I pulled from the vines and compacted into freezer bags, and stored in the freezer. In the past, I've gotten cheaper "basic" extract kits that...

Thanks everyone. I haven't tried the second batch yet, but the first batch spoiled. Not *quite* to an undrinkable level, but pretty much. A buddy suggested a process to convert into a cooking vinegar, which I might try out. Thanks for all the help and advice, from a long-time lurker!

Threw five gallons of apple juice into a carboy with champagne yeast like usual, but this time added a half gallon of fresh juiced peach. First batch came out uncarbonated and more bitter than I expected. Any thoughts to tweak the second (same recipe) batch when I bottle tonight?

I've always used tap water here in Newport, Kentucky, without any problems.