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Wow mine has been in the fermentator for over 4 months and still has yet to clear like that.

guys, Im sure you could contact clubs. I work in several night clubs here in Miami and most of the places I work are vip bottle clubs. All we sell is Champagne. We go though about 200 bottles a night at each club. Selling anything from Moet, Don, Ace, and so on...

just add some Apple Juice to top it off in your secondary. The active yeast will kick up a bit but you should be fine for long term storage.

been kind of brewing on my own for a while now and would like to find maybe an active club that helps local home brewers. Seems like the only places to purchase product locally is from the Beer Cartel in Ft Lauderdale, the lady at the Yellow Green Market in Hollywood, and there is a place off...

well just a bit of an update to my try on this. I went ahead and moved it over to a secondary this evening and sampled a bit of what I had. I think it will turn out just fine. It does have a taste of the medicine that everyone talks about but also a strong orange flavor. I could see this...

wanted to say thank you to the OP for this one. I made a small gallon of this using Café Bustello and red start wine yeast I had on hand. I just passed the 2 week mark and moved it over to a secondary. Took a sample and added just a bit of sugar and vanilla extract to my cup and I must say...

I know this is an old thread but this was my first Cider and it was amazing. I found the longer it sat the better it got. After handing out several bottles and drinking the rest, we are saddened that its all gone. Going to be making another batch! Thank you for the recipe!

What is the outcome or why is it said not to use fast rising yeast? Does it create a hotter flavor that takes longer to fade out? Or does it poop out and can't carry on the fermentation process? I wish the original author of this thread would make it clear on exactly what to use. Did not see...

Well I started my mead today after following the directions. Well I thought I did and grabbed the wrong yeast. I grabbed the red star quick rise bread yeast. Is this something that should be pitched and start over or let it ride out.

hello everyone, this is my first post so I hope I don't get killed asking what might seem as a simple question. I have been reading on these forums for the past few months and have made my first IPA and now I have attempted to make my first cider. I have followed the directions on making...