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This stuff really shines sweetened and carbed up. The old lady loves the stuff straight from the fermenter even. I gotta quit fermenting in bottling buckets, she's found the spigot and often my 6 gallon batch will barely half fill a 5 gallon keg when I keg it. I make 6 or even 6.5 gallon...

Yeah the only problem is you only have 2 gallons to drink! This stuff is super forgiving. Hell my bottling procedure is hold a flip top under the bottling bucket spigot (I ferment in bottling buckets) and just open the spigot then flip the lid closed on the bottle when full, let it sit in a...

Should be fine, these wines don't usually do more than bubble up a bit, only time I ever got anything into an airlock is when I tried one of those packs of "turbo yeast" (save your money, EC1118 is the bomb and like a buck a pack). It actually took LONGER to ferment but it started off so hard...

Just a touch of sweet will bring the apple back out hardcore. A splash of Sprite or 7UP will do wonders. Up the gravity and then just mix with Sprite is how I roll. I ferment in bottle buckets so when I hit about 1.050 gravity (from 1.100+) I just bottle up some flip tops and set them in a...

Try back sweetening it, and carbonating it, what I do is just shoot for a high OG (1.100+) and then bottle a few flip tops when it hits 1.045ish, then throw those flip tops in the cabinet for a few days, releasing the pressure every 2 days, then I throw those in the fridge and they're DELICIOUS...

You can always sweeten. Hell it's a very popular drink in Germany to mix good wine with a bit of sweet sprudel (basically Sprite). So it's never too late to sweeten a wine if that's to your taste.

Confession time, my last 3 batches of Welch's Wine and last 2 apple wines, never left primary (I ferment in bottling buckets) me and the old lady just opened the spigot when we wanted some, before we knew it, all gone.

You are my new favorite person. I will drink one in your name tonight and this weekend, I will roll some italian sausage around spaghetty and marinara and some parmesan and mozzarella and curse you as I get fatter.

You didn't just force carb it? I've force carbed with the TAD system and it works pretty good.

What I did last time is about 20 hours @ 175F, I kept a pan of water on the first shelf, and cooked the turkey breast up with a pan below it to catch the drippings. I peeled an onion and quartered it and stuck inside the turkey, and then laid a few onions on top of the breast. I kept some beer...

Well my first exposure to homebrew were my parents' failed attempts at making beer when I was a kid, looking back they made so many mistakes, open fermentation, stirring the wort during the fermentation process, bottling by basically pouring the beer into the bottle with a funnel. It's no...

Nothing is ruined, it'll just have really low ABV, heat a quart of juice up in a pan and add the sugar and heat till it melts and stirs in clear and dissolves, then throw it in the fermenter, you'll be fine.

Hmm so rough estimate is about 1.110 OG so not nearly as syrupy as I first though.

:eek: Did you mean 5 gallons of juice? Otherwise you're looking at syrup here.

I usually take this as more of a compliment than anything. Implying that it's as good as "bought" beer.

And that is my main flaw with this hobby, patience, I have none. I've got a tripel in secondary I am just itching to keg up but I know, if I give it just a little more time it'll be better for it. Then once I keg it, I know, if I can just wait at least a week to try it, rather than starting to...

I did this recipe a few weeks ago: http://www.rebelbrewer.com/shop/red-beaver/three-sheets-belgian-tripel-kit/ it says it has a 1.081 OG and my OG was 1.080 so I feel satisfied with my BIAB. However that brew day my 10.5 gallon stock pot was found to have a couple pin holes in it so I had to...

Oh man I can only imagine what'd happen if I left the keg sitting outside of the keezer with 3 cups of sugar in there... I imagine the little blow off valve would be tested by that.

3 cups of good old table sugar dissolved over heat into a couple cups of apple juice goes into my keg before the wine does. Then I purge, fill, pressurize to 30+ psi, and roll it around on the floor until my leg gets tired, then into the keezer it goes. 2 days later I can be found passed...

Oldest I've had a batch get yet is roughly 6 weeks from yeast pitching to an empty keg.