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I broke one a year ago when I tried to fill my thief with the hydrometer in the thief. Bad Idea.

BierMuncher, thanks for this recipe. I have been looking all over for a good clone of this! I brewed it up yesterday. I even tried to use the Kolsch yeast but the homebrewing store was out so I settled for WY1056. Brew session went great and I can't wait to crack one of these in a few weeks...

I usually put the spent grain down the garburator but last week when I was brewing my belgian wit, I jammed up the sink. I had to call Mr. Rooter for an unplug. It took him 5 hours to unjam it as the blockage was 45 feet down from my apartment. Total bill.......$683.24!!! That is an expensive...

It reminds me of one of those plates that you look at to see if you are colour-blind!! I swear I see the number 23 in your crush!!

Out of curiosity, did you end up finding a malt/hops supplier in Kingston or did you need to order from Ottawa or T.O.? Also, your recipe looks great!

Hey Marc, In the spring I moved from Kingston to Vancouver! Brewing wine is pretty big in Kingston but I think at least a couple of those supply stores carry grain, extract, and hops for beer. I didn't really start brewing much beer until I moved to Vancouver but I recall seeing the ingredients...

Just thought that since my cider has long since been gulped I would provide an update for you. It has been a great learning process. This fall when I make the cider I am going to do a couple of things differently. Last fall, despite my attempts at sweetening the final product was a little tart...

I used a can of Old South frozen apple juice concentrate as it didn't appear to have any additional preservatives other than the obligatory ascorbic acid. The product currently in my secondary tastes great. Still not quite sure what I'm going to do about the carbonation issue as I want something...

Kingston, ON

Just wondering if someone can help me out with this. After fermentation was complete my cider was a little too tart for my liking. I then treated with potassium sorbate to neutralize the yeast. I then proceeded to sweeten to taste with frozen apple juice concentrate. Now that I have the taste...