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Did that in Ireland when I had nothing to open a few ciders. Have to be careful with it being turned sideways but emergencies are emergencies!

I do overpitch my yeast some as I do half a packet for a 1 gal or 1.4gal batch (if I use the little big mouth). Dry is very inexpensive, yes. I haven't been adding yeast nutrient. I do with cider and beer but just haven't with the country wine. No excuse on that one as it's fairly inexpensive to...

Have started a few individual gallon jugs of fruit/country style wine using Lavlin 71b for the first time. Blueberry, mixed berry, peach, banana, etc. Pretty much all of them are just fruit and sugar to bring them up to about 1.080. No chemicals as I'd kind of prefer not to. Couple had the fruit...

Captain obvious maybe, but you are then going to mix it all up and carbonate in your keg with your tank? Seems like a very easy version of the seltzer drinks. I thought about doing the 'brew' version and then saw how horrible complicated and picky it is to actually brew clean, clear 'hard...

I've started trying to do a few fruit wine samples and the Little big mouth bubbler seemed a good vessel for me. Allows me to make a little over a gallon and after a rough rack I have a good one gallon in my normal 1gal jugs. I've been putting the fruit in my small mesh bag so it's easier to...

VERY happy with my Titan 16can size. You can put a six in the bottom with a blue ice with extra room and then set the tray on top and throw a snack bar or sandwiches and they stay out of any moisture potential. It doesn't fit in the trunk of my bike so I use a 6 pack Coleman when I ride. I have...

They are great since they are a bit over 1 gallon with a wide mouth if you're doing things with bigger pieces and want to use a BIAB to hold it all in at the start and then take out but maybe, like myself, prefer a full one gallon on secondary in a traditional 'jug'. (for cider or wine or...

Been pretty slow and steady. I gave it the other half of nutrient/energizer at about 1.046 along with about another 16oz of liquid I had reserved. Was worried it might be aggressive (never know) so I pulled some out at the start before introducing the acclimated yeast. Nottingham starter with a...

Have them frequent and random. If I can't hold my breath and settle the breathing or take several gulps of water to get an attack to stop, this over the back of a glass works on me since I was a teenager

Starting a new batch with Nottingham yeast. I've made a 1gal batch similar to the original and had no issue with yeast since I used nutrient and energizer. I don't believe, in looking at the specs for Nottingham, that it will ferment near as low as the wine slurry the original author talked...

Or have to stop for a second to wonder if it's time for hop addition. Oh yeah, just oats.

I appreciate the info. Never knew there was a calculator and pre-heating is easy enough, as you say by dumping my water in there first. Smart ideas. There may be some hope for me yet. I think I miss the starting day of a pot, a spoon, a gallon glass jug, weird powder sanitizer stuff and a big...

Can't say I enjoy it but I can respect how simple the process is once I finally get enough bottles re-cleaned and ready to go for another couple gallons. Keg is more of a where would I put the thing? How would I get cold beer??? Have thoughts of dumping it all in one place and putting the lid on...

I also switched to Nottingham from a personal taste. One of the early tests with champagne yeast took about a year as the added peaches drove it up to 10% and it needed some aging to get nice flavors and still be dry. One note, I've made a few 1gal tests with Walmart gallon jugs of 'cider' and...

There is a calculator for that... So good to know as that will give me a leg up on where to start and take notes. Thank you. I agree with the BIAB one pot. I have in mind one day to get off the kitchen stove and maybe use an electric kettle on the island. Don't want to go through the scorch...

I started out with a single 5gal kettle on the kitchen stove and since I only did all grain, I decided to purchase a BIAB. Love it. Careful to lift every 15 min and give a bit more gentle heat to keep mash around my target. No real issues. Thought I'd get fancy and make me a water cooler mash...

I make about 3 gallons of that a year is all. Haven't made this years batch.

I've tried papaya in a 1 gallon experiment. Not good. Seems like I've heard that some of those like mango, papaya, pineapple have to be treated a certain way to survive the disposal step. Glad to hear yours worked

Great amount of details on your process and how it progressed. As a newer brewer and less with cider this helps me more than a fair amount. I've never used a 'beer' yeast when making cider experiment with organic juice. I've used a champagne yeast (too dry of a result in for my taste) and I've...

I personally get a 5 gal refill of RO water from the local store so it's filtered, RO'd and UV'd to be neutral and clean tasting. And only about 2.00 here. I also boil my water for 10 mins to consider it ready for beer/cider. Novice, so take that with a grain of salt.