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One quart of honey and three quarts of cranberry juice makes a very good mead, kind of sweet tart!

What was your recipe? 1045 is at the low end for apple juice, any honey added would raise the the gravity. A cyser should get at least close to 1/2 its fermentables from honey, you should be looking at at least 1080 or better for an og on cyser.

Add another 10 gallons from me, 844!

I really like the liquid cider yeasts from either White Labs or Wyeast. Both make an excellent dry cider, drop out for a brilliantly clear beverage.

Add my 30 gallons......432

Hopefully, this added a picture.

My go to pear tree (some 500 miles away) was devoid of pears this year due to a late freeze. A co-worker found a very old pear tree in the Hill part of St Louis. He and I picked 8 5 gallon buckets of pears, giving each of us 5-6 gallons of clear juice. The pears were small round, the very ripe...

Run tree ripened peaches thru a juicer. Add the honey to the juice. There will be plenty of peach flavor in the mead. I made this, use peach blossom honey I sourced from Georgia. It was a major hit and did not last long.

I've placed 14 ciders over the years, mostly common a few specialties. All of my ciders have finished at 1.000 or lower and are petulant. Like them nice and dry!

A good conical will solve your problem. Fill your keg to the top with sanitizer. Purge the top with CO2. Drain keg by pushing the sanitizer out with CO2. Hook the output valve of conical to output of keg. Use CO2 to push the beer out of conical. Release gas from keg on occasion to make room for...

I was given a couple carboys that at one time was a fruit fly hotel. Is there an easy way to clean the pupae off the sides?

1.25 quarts/pound times 7 pounds equals 8.75 quarts. Which is no where near 4 gallons. You should lose 1.05 quarts to grain absorption and figuring no loss to dead space yields 7.7 quarts of wort. To get your boil amount of 4 gallons you would need to sparge with 8.3 quarts of water. Did I miss...

I brew with gooseberries every year, my favorite beer being a grozet and the gooseberry mead is the best. A gooseberry saison sounds very tasty, will have to try it this year.

I brewed a 50-50 porter, brown malt and Maris Otter, EKG for hops. Took a second with iy as a Historic Porter.

https://brewhemoth.com/immersion-chiller-38-1 This is the best solution I have found, team it up with a homemade glycol chiller, a small freezer with glycol, fountain pump and away you go!

When ambient is above the desired temperature, or below, controlling fermenter temperature is fairly easy. The new heating/cooling coil from Brewhemoth is keeping my ales at the correct temperature. This morning my shop was 41 degrees, my ale at 68, this afternoon, it rose in the 70's and my ale...

Here it is in action..... https://www.youtube.com/watch?v=9fnMtccaU2A&list=UUbJ4Ace9RBNFId-0dZuxTkg Enjoy!

Check out our Facebook page for views of our heat/cool system. I can't wait to test this bad boy out next week when I brew some APA!!!! https://www.facebook.com/TheBrewhemoth If you haven't yet, be sure to like our page, we are currently shifting our vision to the mash side of brewing......

Yep we are headed again this year, going to show off some great new ideas for 2014, a RIMS system, heat and cool fermentation......all sorts of new ideas.

The threads and their problem will still be there if you go to the extra expense of adding a triclover. I use the NPT version for the last 4 years (I got a 6-8 month head start on everyone else, it pays to get prototypes). I have never had an infection, used Brett C. a couple times. I soak mine...