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I bought cultures from www.yemoos.com before (kefir and water kefir). I am looking at buying ginger beer plant from them soon as well.

Wow, popular thread >.>

I just drank my last bottle of 18 month old apfelwein to celebrate finishing finals and bottled my next batch (one year bulk aged). This batch has an almost maple overtone to it. I am pretty sure this batch was just the standard recipe (there is a small chance I used Ec-1118 for this batch)...

There isn't a problem with bulk aging between 6 months and one year right?

Verio, what about it makes her gag? There is a chance you have a contamination in your batch, giving it an off taste. My EC-1118 batch (supposed to taste just like German Ebblewoi!) is still bubbling away after a week, and there is much less of a sulfer smell with this yeast strain. I'll let...

Thanks for the great advice, I am sure you saved my a small fortune over the next few years. Now to keep an eye out for a cheap turkey fryer. Also, I just learned another cool beer fact on why brewing outside doesn't skunk beer!

You are correct, right now the largest thing I have is a 16 quart stock pot. Is the reasoning behind a 20 gallon that I will one day be wanting to make much larger batches (If so, then I agree but should I do what shorty suggested and just find a 20 gallon for step 2?) And should I get a wort...

Well, the reason I felt it was expensive is that I don't have a 10/15 gallon pot yet, and don't have a stove that could heat it (my 4 gallon stock pot on full heat maintains a perfect rolling boil when I start with 2.5 gallons of water, but I would need another heat source to do more)...

I've been brewing partial mash for a while now and am wanting to start upgrading my equipment. I realized that most all grain kits sold really require more equipment than what is included (an external heat source, a larger kettle for boiling that what I've been using...). Instead of paying...

You mean 3.5 gals apple juice and 1.5 grape? How does that turn out?

Was about to make another batch tonight, but I remembered last minute that somebody suggested using Lalvin EC-1118 Champagne yeast a while back. Has anybody else tried this yeast since then?

How long was it aging in the primary and how long was it aged in the bottles?

...Well, I wasn't as lucky. I took a sample, it's clearly not salvageable. Oh well, live and learn.

Okay, I picked up the tablets when I was grabbing my corks for the port I'm hoping to give out at Christmas (if only Christmas was a week later, then we could try the port!). Am I correct that I would want to add the tablets after I transfer to a sanitized carboy? And will I want to add more...

NSW8148, any word on how the apfelwine came out? I'm making a trip to my LHBS tomorrow, anyone have thoughts on whether I should pick up some Campdem tablets while I'm there?

I always use cheap vodka in my airlocks. The airlock looks fine, though I think I may have let the level drop in the summer at one point.

I was checking my airlock levels and noticed stuff starting to grow on my batch from March. It doesn't look terrible, just a thin layer of crap forming at the top (especially around the ring where the juice ends). I couldn't find anywhere in the thread addressing this, is my apfelwine now a...

Username: somecallmetex

I don't have a picture right now, I will try to get one up later if nobody knows that answer. The only liquid I put in my airlocks is vodka. The airlock was only used this time for a couple weeks. Previously it may have been used for Apfelwine, in which case it was used for 9 months, but...

I had a bottle from the half of a batch I left flat last night (that I started back in January), and it was a slightly carbonated. I would have expected that after 10 months that any carbonation would have been gone and all fermentable sugars had been consumed. Is a small bit of carbonation...