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Thanks for the incredibly fast response, Yooper! I'm going to experiment with a bottle of water sugar and yeast with high levels of sugar and see how that fares over a few days of fermenting (filled nearly to the top), but I'll probably end up refrigerating the finished product.

I'm sure for conventional beer sugar levels plastic soda bottles are fine. But I'm about to start my next batch of hard cranberry lemonade, and my last attempt had almost no sweetness to it. I have no access to a keg, so bottle carbonating is my only option, and many of my friends are lactose...

I believe we've pushed an 8 month time period of just leaving the apfelwein in the primary fermenter. No transferring needed, you can leave it in the carboy. If you look around the thread you'll see some of the batches go quite a ways back. Challenge yourself and see how long you can save a...

@elbajista, I'd say just to do the whole 5 gallons. Its a small investment, and by the time that 1 gal batch finishes, you'll crave more. While its fermenting, leave it somewhere dark, a closet or something is fine. And as long as you wait out at least 3 weeks, it should ferment enough. Leave it...

Digging this up from a shallow grave, how would you suggest using blackberries instead of extract here? I'm thinking around the end of week 2 or 3 in secondary I could rerack this onto the fruit, maybe 5 pounds, and put in a campden tablet or two? Or would you say the secondary needs more time...

Sampled a half-finished batch (1.5 weeks, 1.008, don't worry, I'll let the rest ferment for the rest of the summer) in the name of a gravity sampling. It tastes pretty dry already, but I'm tempted to add a touch more corn sugar (dropped a bit during brewing).

Much thanks. With this in mind, I might just attempt to finish primary by the quarter's end, and have all of secondary happen while I'm up north until September. The summer projects are really starting to pile up, at this rate I'm going to need another bucket or carboy to accommodate, whoo.

11 gallons on the go! 12,750

Baby brewer here, what I don't get is how you can be absolutely sure the mangoes will be bacteria-free after being cut into pieces? This has been a problem in past brews I've attempted when it called for a puree. My food processor, as hard as I'd try otherwise, would introduce some bacteria, and...