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Late reply - but that was 5 gallons of Applejuice - 4 pounds of Turbinadao sugar Ec-1118, yeast nutrient, 16 ounces applejuice concentrate for priming and 3/4 cup splenda for backsweetening. this was one of my first batches - came out HOT... it's almost gone now. there are a few...

I'm simply backing up Gratis's observations - "strong" is not always synonomous with "good". generally the goal here is to make a beverage that tastes great - AND provides a healthy alchohol kick. the higher the alchohol content, the longer it has to age to mellow out the flavors - if you...

make sure you get your mushroom ID spot on... Pyslosybin melomel anyone? :fro: :drunk:

Dakob, it's flavor neutral and disolves quickly. I can't get dextrose in Hawaii without shipping it in, so I use confectioners sugar for bottle carbing my wines, and applejuice concentrate for my ciders. I only do extract beers, and usually the kits come with a dextrose carbing charge...

christ almighty... High alchohol indeed - thats two times more added fermentables than I put in my standard 5 gallon batch... and my stuff will settle your affairs with 2 pints!! :drunk: hope you have a healthy liver :D

I've made Many many, batches of assorted goodnes in 5 gallon water bottles and I still live... plus they are free -put on a set of coveralls with a name tag on em' and predtend to be the alhambra guy so you steal em' empty from office buildings. :D

that is normal - for a while you'll get what we call "blow off" as the yeast consumes the sugar it makes Alchohol and carbon dioxide gas. quite a bit of it - if you have a very vigorous fermentation it's pretty common to get gas and foam coming out of the top of your fermentor. to put a stop...

is it crystal clear? like can you read a newspaper through the carboy? 4 weeks is like half the time most of us here like to let Apfelwien ride before bottling. Most of us go 8 or so. if I were you - i'd let it be for a while (unless you are trying to precisely kill fermentation and hold...

true that... my wife likes my Blueberry belgian white, but man oh man... you want to talk about "rhino farts" :)

I'm assuming you are refering to the heady vapors that Montrechet is famous for... pizza - do you use yeast nutrient with your Applejuice/Montrechet brews? you should - I always do and I've yet to detect a single whiff of rhino with any of my montrechet brews - ever. I think nutrient is the...

this is absolutely repugnant...:eek:

if you sanitize the caps and bottles you can do this. I actually extensively use virgin 500ml PET bottles ("1" recycle code) and screw caps to bottle most of my sparkling ciders and beer. shipping glass to Hawaii is too expensive - and the local populace isn't into beer that comes in brown...

ah... Modesty becomes you. :)

this guy is a mead pro - so do as he says. you can always top up the water after a week to eliminate headspace after initial fermentation subsides. you'll need the additional nutrient - either the raisins or a commercialy available yeast nutrient. really just follow the suggestions in...

live yeast won't hurt you... might give you some stinky gas though. I don't use stabilizers in my finished products - so technically all my drinks contain live yeast (dormant... but still alive) the crushed cambden tablet is what made the stuff taste so awful. it needs to set for 24...

I suspected the same, but note his spelling of the word "sterilize" he's UK all the way... or a clever enough USA kid to know where limeys replace the "z" with an "s" in some words. (most american teens probably can't even spell "sterilize" let alone define it... sad truth I'm afraid...) I...

try mine - https://www.homebrewtalk.com/f81/all-apple-hard-cider-103366/ of course this will ferment out pretty damn dry - so expect to have to backsweeten it to your taste. how to back sweeten? I'll recomend using splenda for this, as trying to back sweeten with something fermentable...

prolly would have been drinkable in 4 more weeks - not very good mind you, but drinkable. I've used bakers yeast white sugar and applejuice before (way back in the day.) it's terrible compared to what I brew now... but you have to start some place I suppose.:drunk:

"awful" is in the taste of the beholder... I've used EC-1118 several times and found it to be Just fine. I like dry. and Even if I didn't - 3/4 to a cup of splenda will take care of that nicely.

relax son, thats what apfelwien does. please just leave it alone. it'll be clear as crystal in 8 weeks... give or take two on either end. RDWHAHB.