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After less than a week this cyser

My cyser just came off the fruit, crazy dark brown but still tastes pretty good, now we age it for several months

Anyone have any suggestions for what I can do with the gallon of apples from my cyser? They've been soaking in 20% + ABV for 6 weeks, seems like a waste go just toss em in the trash.

I have a chest freezer that I'm going to install a regulator on before I start the brew. Temp regulation should be a snap so now Im saving extra money for the regulator, bottles, caps and Ingredients I just need to decide on ingredients and procedures is all.

going to brew my first beer, I've done 4 meads and want to try something new and exciting. Im torn between two recipes any thoughts? Ingredients: 1 can Cooper's Bock malt extract 2 lbs dextrose 1lb milled chocolate malt 1 cup dextrose for bottling Additional Instructions Primary Ferment: 1 week...

Probably the first because 8% is preferable to 3%

Im going to brew my first beer, I've done 4 meads and want to try something new and exciting. Im torn between two recipes any thoughts? Ingredients: 1 can Cooper's Bock malt extract 2 lbs dextrose 1lb milled chocolate malt 1 cup dextrose for bottling Additional Instructions Primary Ferment: 1...

Im quite interested in an ale yeast that is happy in the 75-80 range. It hard to maintain lower temps in South Texas without an extra fridge and I only have the one my family's groceries live in.

What are the pros and cons of bottle ageing vs. bulk ageing mead? I've got 5 gallons that are ready to leave secondary and ghost o sit and get old for a while, i can either bottle it or rack it into 1 gallon carboys but I have plans for the bucket its in now.

I'm thinking about trying my first beer kit, I want to make a German Bock partial grain extract kit and flavor it with fresh cherries or tart cherry juice. I think I'll use wyeast bohemian 2124 I don't have a big glass carboy and will make it in plastic buckets and can lager it in a chest...

How much did it make and how much water do you add the banana honey slurry to? This sounds awesome, I love bananas

Im done bottling for a few months now...

Should I just add fruit and spices late in primary at like 1.015? And rack to carboys at closer to 1.005 or 1.000 I only have 1 gallon carboys so my plan eas to rack to a second ale pail let it soak flavors out for about a month then rack to 1 gallon bottles to age for the next few months

I've only ever made BOMMs where primary is super fast but now I'm making a more traditional cyser started with an ale yeast and O.G. of 1.135 and added white labs 099 at S.G. of 1.080 and fermentation started to slow down, is this normal? It took 4 days to get from 1.04 to 1.03 Is 1.01 or...

I agree and throw in some kind of berry to give a sweet kind of tart flavor.

My wife made me some lables

Vanilla bean BOMM

Also curious about sterilizing fruit, is it necessary or should I just peel and freeze it?

Also should I care about the ring of stuff that formed around the lid when the foam got crazy?