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I always keep a bottle of cheap, bottom-shelf vodka on hand for this purpose. I have never had a contamination problem, even when letting cider sit in the carboy for more than a year. I do check and retop with vodka if necessary every three months or so.

Thanks everyone. That's good news! I knew my procrastination would pay off someday. :D

Ten months ago I started two five-gallon batches of Ed Wort's Apfelwein in two carboys. And, you guessed it, I was really lazy and didn't get around to bottling until last night. However, I did make sure that the fermentation lock was filled/topped off occasionally. I feel comfortable that...

I started 11 new gallons today. This is my third generation. 21,163.5 + 11 = 21,174.5

21,136.5 + 5 = 21,141.5 This batch has been sitting in the carboy for quite a while now. Will bottle soon. I have another five gallons of apple juice waiting to fill the carboy again. I love how easy this is to make. Thanks Ed.

I'm feeling lucky!

20,059+5=20,064 My first batch! In bottles now. :)

Now that I've consumed this batch, I thought I'd come back and say that it WAS GOOD and I'm still giving The Beer Nut a thumbs up. Even though the kit deviated from the traditional style, it was very nice. :)

Like Topher suggested, I would focus on making ales and avoid the lagers, at least at first. I've made kits from Midwest, Austin Homebrew, and my local HBS, and haven't had a bad one yet. If you order from Austin Homebrew, pay with PayPal instead of using your credit card--they've had some...

I know this thread was last updated a couple years ago, but I just wanted to post that I did some math and at current prices for product and shipping it doesn't look to me like the chemistrystore.com deal is very good when compared to buying oxyclean in a local store. From chemestrystore.com...

1862+5=1867 My first batch. I'm enjoying it. Thanks!

I like it! I don't have any of those bottles, but it sounds like a good solution.

Great! I'll start refrigerating longer. I've been keeping it in the fridge for about 4 days average before drinking, and apparently that isn't long enough for it to set up much...still seems pretty loose when I pour. That's what I was thinking too. I like this. I thought of this too but...

Being relatively new to homebrewing, it still kills me that I have to leave a little bit of beer behind in each bottle because of the yeast sediment. I usually pour in good light and watch for the sediment to get most of the way up the neck, and then stop the pour and dump the rest in the sink...

This is a volatile thread, and I suspect this will be my first and last post on the topic. I ordered from AHS a little more than a week ago. The next day Visa called me to ask about a $500+ charge from a pharmacy in the UK. No, not my charge. Cards canceled and re-issued. What a pain! Got an...

I think I got that hint from James Spencer in his Basic Brewing DVD.

On December 18 I brewed a Belgian Wit using WLP400. I fermented at about 68 degrees. There was still bubbling until almost four weeks later when I bottled. I think it was mostly because I racked to secondary when there was still active fermentation after 10 days, and that slowed down the...

My little beer is growing up. I'm so proud!

On my first batch I went with 3/4 cups of dextrose/corn sugar as I've read is standard and I got carbonation after three weeks but no head at all. On my second batch, I used this calculator (http://www.tastybrew.com/calculators/priming.html) which suggested that for the style (Altbier) I needed...

I've read that if you have a choice, a sparkling wine or champagne bottle is a better choice than a standard wine bottle because of the thicker glass. When I've had to crush my own specialty grains, I've used a sparkling wine bottle with pretty good results.