Search results

I was away for this weekend, and I didn't want all my fermenting ciders to ferment too dry, so I put one of my 1 gal jugs into the fridge on Friday. When I returned Sunday afternoon, the cider had continued fermenting despite the ~40 degree temperature, and had dropped 13 gravity points. An...

This past Sunday (4.24.11), for my third cider attempt I pitched a packet of nottingham yeast into 4 separate 1gal glass jugs of cider. For the first 48 hours my house did not have heat (I live in SF, though, so it probably didn't drop below 50 degrees) and there was little change in the jugs...

I recently got a Coors lite home draft system (Tap a Draft), and decided it would be perfect for a cider that I had fermenting. When I tasted the fermented cider, it was a little dry for my tastes, so when I put it into the tap a draft, I added some unfermented cider in for flavor balance...

I'm looking for recipe suggestions for an easy to make, drier than normal apple cider. This will be my fifth brew and first attempt at cider, and I don't have any equipment beyond the normal beer brewing kits (no apple press). I like Fox Barrel apple cider, but want a drier version if...

What would happen if you put some previously bottled beer in one of these? I have a batch where most bottles turned out sufficiently carbed, but some are pretty flat. Would opening and transferring the bottled beer to this system ruin the good ones, or would it improve the whole lot?

Oops. 3/4 of a cup sugar to 1 cup water.

Wow, didn't expect this thread to blow up quite so much. To clarify, the LHBS recommends making your priming sugar mix, then pouring it through a funnel into beer that had been racked into a secondary glass carboy days prior. After waiting 30 minutes to an hour you bottle. Anyways, after...

I just realized today that when I bottled an oatmeal stout 5 days ago I used the full 3/4 cup amount of corn sugar in the kit, but only bottled around 3.6 gallons of beer instead of the 5 it was supposed to be. How large is the risk of bottle bombs in this situation? Should I vent and recap...

My local home brew shop guys strongly recommend bottling straight from the glass carboy, and not racking to a bottling bucket. They said the contamination risk was too high and that research had shown that racking again could destroy some of your yeast. Yet it seems like almost every post here...

I bottled my first brew (English Red Ale) around a month ago and it took me a few attempts to perfect my bottling technique. Several of the bottles have too much air/space at the top - maybe 2-3 inches. When I drink those beers they are not very carbonated and just do not have the same taste...