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I had an idea today to make sweet, carbonated cider. I have used pappers stove-top pasteurization method many times now, and it has lots of drawbacks. Most notably, it takes a really freaking long time and is a lot of work (for just the carbonation.) So my idea is this: bottle into 2 liter...

Went to the orchard today and helped them press some fresh cider for me, I got 27 gallons! 24 to ferment, 3 to drink regular. And I gotta say... It might just be the tastiest thing I have ever had in my mouth. It's soooo good. So hopefully it will turn into good hard cider. It is tarter than...

I have a buddy who is hooking me up with some 5gal culligan jugs, the BPA-free kind and was wondering if anyone has actually USED them for a secondary before. I have looked up info and people have done plenty of theorizing one what they will and won't let through, but haven't actually heard...

My plan is to just dump a bunch of white sugar (refined sugar) into water, ferment until its like 12%, then have my way with it when it is done. And by that I mean mix it with soda, juice, or whatever, add flavorings, and bottle. My first batch will probably just be mixed with Ginger ale and...

I searched the forums and the internet and had trouble finding the answer to this... How do you make a completely clear batch of cider? I don't mean like... Very transparent with a slight yellow tint... I mean clear as water or vodka. I have no problem getting my ciders transparent, but I am...

I have made a few batches of cider now with Nottingham yeast, and while I enjoy the result a lot, I think I want to find something a little less... beery. Don't get me wrong, I like beer, but I want to go for some new flavors. Nottingham ham definitely seems to leave it with a definite beer...

...Just don't do it. Turns out it reacts somewhat violently with a carbonated beverage. If you dumped a standard amount of nutrient into a mildly carbonated liquid, you would end up with a veritable volcano. Fun to watch though. I think if I put it in a 2 Liter of pop I could make an even better...

I am planning to make a very strong, spirit-like drink. My plan is to use a yeast with very high alcohol tolerance (more than 20%), give it enough sugar to ferment to completion and make a very strong apple wine. Then I want to Ice it in order to take some of the water out, leading to an even...

I was thinking of better ways to carbonate the other day... And I thought about my small apple juice container that fermented on its own and carbonated itself in its plastic container. I am planning to do this on a larger scale as well, in a one gallon container. The problem is, obviously, that...

So i was using some 8 oz mott's juice containers to just fill out the headspace in my primaries about two weeks ago. I then set it on the floor and forgot about it. I saw it today and was thirsty and wondering if it went bad or not. When I opened it, it went "pshhhhhh" and bubbled a little bit...

I have my first batch all in bottles now. It had a OG of about 1.8, let it ferment all the way to 1.000, (took a couple weeks) racked, let it sit for a day, racked again, added a can of apple juice concentrate per gallon and some potassium sorbate, then bottled. That was about four days ago...

I have been looking around at different yeasts and have had trouble finding yeasts with relatively low alcohol tolerances, such as 6%. And I am not picky as to the exact number, but a ballpark figure would be good. I want a yeast that will ferment to somewhere around this point, and then stop...

I am making my first brew! I am using three separate one-gallon jugs. I used store bought cider, added 1 cup of white sugar and one cup of brown sugar in each jug. I put in the recommended yeast nutrient, and put yeast in. My questions are: 1. I put much more than the recommended amount of...