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Trying a small batch of half apple and half pineapple cider. I'll post back with results. I didn't take any gravity readings.

And put EC118 (I think) in a gallon of organic pineapple/coconut drink. The only thing that made me pause were the ingredients: Has several natural gums to up the viscosity, and sodium amalgamate. Couldn't see anything online that made me want to not do it. Its bubbling away like crazy. No...

I'm still doing five gallon extract batches. I'm about to get a wort chiller. How much would a pre chiller help at this level? Seems like a lot of money for possibly little result. Do I really need a pre chiller?

Three weeks ago I made a perry from 2.5 gallons of pasturized pear juice from my Kroger. All I did was add a little dextrose and pitch the yeast. It still smells of sulphur. It isn't the prominent aroma, but it is more than "just a presence". The flavor is ok, but the smell distracts. Is...

Bottled today. My siphon kept stalling. My carboy was higher than my bottling bucket. I would pump the siphon and it would start and run for about a minute, then it would trickle, then stop. Is there a trick to this or do I have a leak?

I don't know if this is where this belongs, but I post here more often than not, so..... I'm fermenting a gallon of "Simply Lemonade", a store bought beverage that is what it says, simply lemonade. I used Lalvin EC-1118. I thought with the acidity of the lemon juice the fermentation might...

I found some 100% organic pear juice at my Kroger recently, so I decided to make a perry, something I've wanted to do for a long time. I basically followed Ed's Apfelwein recipe except I used Nottingham yeast in hopes of a lower attenuation and more pear flavor. SG was 1.072, which seemed a...

So I'm over big, rocket-fuel type beer/cider....for the moment. I have a 2.5 gallon better bottle carboy, which is great for trying out stuff. 2 Gallons Apple Juice 1/2 Gallon Water Lalvin EC-1118 (it was on hand, I would rather have used an ale yeast, but didn't wanna wait til I was...

A good extract recipe for a german hefe similar to Paulaner. I really like the banana and clove flavors from a german hefe. I have bought from Austin Home Brew, but will branch out if anyone has a great suggestion from another source. Also, will the fermentation temp be as responsible for...

I brewed an American Wheat Ale and bottled it recently. Tonight I chilled one in the freezer for about 20 to 30 minutes with the intent of crash cooling it and checking on its progress in the bottle. It got really, really cloudy. Anyone have an explanation? To give a little more info...

Do any of you know of a store that sells gallons of pear juice?

Sorry if this has been posted before. The search feature isn't working for me. Ed adds dextrose to his apflewine to make it stronger. I've done the same, as well as adding honey and frozen concentrate. Has anyone gone the other direction and added water to get a really light cider with...

Brewed an American Wheat with lemongrass today. OG was 1.062. Thanks for all the advice I got in many past threads. This site is a wealth of info. Cb

Has anyone aged any cider on cinnamon sticks? How many did you use and how did it turn out? Are they really strong?

in the bottle my latest batch of cider is really carbonated. Should I be worried about bombs? They are in swing tops. If I crack each one will it help reduce the chance of bombs or just risk infecting the bottles? Cb

Did a Belgian Wit kid from Austin HB and added 4 or 5 cloves to the boil. Three weeks in I'm checking the SG to know if fermentation is over and wow, the cloves are powerful. Will they mellow? I like clove, but damn, this is a clovey stuff. Thanks, Cb

I brewed a Belgian Wit a couple of weeks ago and moved it into secondary today. I left about an inch of the beer on top of the cake in my primary then dumped in two gallons of apple juice. Can't wait to see what this will taste like sitting on Wit yeast, orange peel and coriander. Could be...

Bottled a strong cider three weeks ago. Right now I have little to no carbonation. I made three gallons, so I added 1/2 cup bottling sugar mixed into 1 cup of apple juice, which added a little more sugar. The cider hit about 14% abv, but I used EC1118 which is rated up to 15ish. Can I add a...

If I let my apfelwein age long enough to clear will there still be enough yeast to carbonate it in the bottle? Cb

I have a batch that has been fermenting for a week and looks to be great. I used 2.5 gallons of Mott's juice, and added some leftover bottling sugar as well as six cans of Seneca concentrate. Pitched EC1118 and by the next morning it was going crazy. In Ed's original thread it shows that it...