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Howdy all, Searched for a little bit and couldn't find exactly what I was looking for. Have been interested in making mixed drinks to have on draft. I have successfully keg carbonated beers/seltzer/soda in the past. Have tried a small batch of whiskey/coke and a small batch of gin/tonic...

So recently I made the leap and got a kegging setup. I picked up four kegs to start with, and am dreaming of more already. I have a dual gauge co2 regulator. I understand force carbing, but have a question about kegs, carbing, aging... I filled one of the kegs with mead, purged, released...

So pressed some apples at a friends orchard last fall and got a couple gallons take home. Did a quick 'pasteurization' and fermented w/ champagne yeast. Racked some out to taste, it went dry, but was very drinkable when back sweetened on the fly with fresh pressed. Well I went back out...

so just finished brewing up a batch and while i was waiting to pitch the yeast i stumbled upon a profound view of brewing. i came upon the viewpoint that we really can only control temperature and time when it comes right down to it. Yes I can already hear the argument that we 'control' yeast...

been considering going the keg route. The only thing is i'm not sure if i should go ball lock or pin lock for the corny... anybody have any advice. Is one way better than the other, better seals, ease of use, durability?

i've got some organic home made apple cider going and was wondering if anyone out there knows about making apple jack... just stick it in the freezer after it's fermented and cleared completely?

First attempt basic mead... -------------------------------------------------------------------------------- Recipe Type: All Grain Yeast: Champagne Batch Size (Gallons): 6 Original Gravity: 1.110 Final Gravity: - Boiling Time (Minutes): 30 Primary Fermentation (# of Days & Temp): -...