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Thanks everybody looks like I'll be coming out of my local beer spot with 3 24 packs of long neck Samuel Adams for 8-9 bucks maybe cheaper.I really like this community and I'm glad I joined.

Hey I live on long island new York and I live next to a beer distributer and i can pick all kinds of empty bottles I want for a small fee. I will be using a colona capper/Corker, i hear sam adams are really good but not to use lights. They have a bunch of kinds are some better than others...

I know it doesn't seem like a important question, but i was wondering,the gravity is now 1.002 and around 12%alc, do you think spores would survive? Let's say mold spores got Into the refrigerated juice. Could these spores wake up and kill my cider or is 12% alc enough to protect from bacteria...

Yea the one question was if I should top off with opened applejuice that has been sitting for a while. I don't think I'm gonna risk it I'm just gonna get some new applejuice.

Last Friday I hydrated a packet of cotes de blanc in apple juice and pitched to 3 gallons of store bought applejuice. I added one can apple juice concentrate, one pound dark brown sugar,and enough table sugar to bring the gravity to 1.090. I took a sample yesterday and it was down to 1.020. It...

As a pack a day smoker Im not worried about adding a teaspoon or two of urea/DAP in my cider/Mead batches. Your way more likely to get cancer from some weird mold in your walls or even pollution compared to something as common as urea which we consume and make in our bodies.

Thanks for that info because I remember hearing that sulphites dissipate in wine but I wasn't sure about water. So even if the water is sealed with a tight lid the sulphites are going to dissipate? Any idea of a timeline or how fast it could happen?

I saw a YouTube video where a guy dissolves 50 grams powdered sulphite into 500 ML of water. He said that a teaspoon of the liquid would equal a Camden tablet( could have been a tablespoon I forget). Will the sulphite be fine for long periods of time in the water? It seems like an easy and...

Nice, but if xylitol could mess with fermentation wouldn't that mean it might not bottle condition. Like said before if the yeast eat the xylitol instead of the fermentable priming sugar?

Where do you get the xylitol, at a vitamin store or is it in a grocery store with the other artificial sweeteners?