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Love this stuff. Did one batch so far and pulled at the 14 day mark. Just like everyone said, nice and sweet with that rice taste still there a bit and the alcohol taste. And wow, lots of liquid stayed in the rice gunk until pressed. Question I had not seen on here was freeze-jackin' this...

I would say the polysorbate 60 would stop fermentation. Why not use coconut water and pure pineapple juice?

If it's done then wait for the sparkaloid to clear it and then bottle and lager, opening one every once in a while to check on the flavor mellowing.

Sparkaloid is a wonderful fining additive solution for this problem. That stuff works wonders on meads, ciders, and wines! Get a little pouch at your local HBS or online and follow the directions. It works in just a few days, you can almost watch it clear out from top to bottom. Now if this...

Yes it does age out but I takes a good while, most people will advise a year plus on a mead of that abv. I would try at 6 months and them again at a year to see how it changes.

Seems like all the problem is at the distributor level. If the breweries have to pay $150 for them new and then the deposit is only $50 then basically the "street value" of the keg is $50 or less. Does not matter what the breweries have to pay new. And sorry but no one cares who's property it...

You should be good with what you have right there. 5 gallons juice several pounds of sugar depending on what alcohol % you want and the Notty yeast (good for cider) :mug:

Sparkaloid is the best for cider and mead clearing, take less than a week to read a newspaper through it. Give it a try.

Yep, lagers are done this way all the time. I have found through multiple batches that cider will take longer to carb up than beer will for some reason. Give it a full two weeks if not three. One thing I like to do is to bottle before it is totally finished but still add in the priming sugar...

I have always liked to do two batches this way because you can add in additional LME or DME to the smaller beer to make whatever you want. I will usually take all the first running and half of the second for the bigger beer and then the other half of the second run and a third run for the small...

This has turned into the most flavorful of my batches yet, I bottled it today after three weeks in secondary and added in a cup of corn sugar to carb it up nice and sparkly. Great apple flavor, almost perfect sour apple taste with a little left over sweetness to balance. I plan on getting it...

Boiling the juice will set the pectin and cause a haze for sure, don't ever boil juice or honey if you are planning to brew with it(except burnt mead). As long as you don't go over 150 you will be ok but you can even leave it lower than that if you like, I have had luck dissolving the sugar...

Nuts contain oil, generally oil will kill the head on a beer. To get any kind of flavor out of the nuts you will have to add a lot of them and thus a lot of oil. So if you like oil slick beer with no head then use nuts in your brew, otherwise salt them and keep them on the bar to enjoy with a...

Very glad everyone enjoys my recipe so much. I just put another one together using my original as a base, not too much different but I added in some limeade concentrate for some acid and a little citrus flavor. 8 cans of Apple Juice Concentrate (Great Value Brand) 2 cans of Limeade...

My cascade crown has now put up about 8 little red asparagus looking shoots all around the stump of the main vine from the first year. The willamette next to it has not broken ground yet but I did some careful digging and there are just as many white shoots reaching up and out on that crown...

I really don't get into calculations in brewing so I couldn't tell you the ABV, I just know it is rather high. I look at it more as art than science I guess. Wal-Mart, at least here in OK, has demerera sugar in 2 lb. plastic jugs, that is where I get mine.

Ok, so I didn't think my cider recipe was anything special in the first place and I posted it without much testing and so far I have actually only brewed the one batch and kept on experimenting. I never intended for comparisons to Ed Wort's recipes or inspire any sort of following, just sharing...

I had a beer on secondary from the middle of December in the nice cold garage until just this last weekend. I bottled it in empty Grolsch swing tops with just under a cup of priming sugar to the 5.5 gallons bottled and stored it in 69 degree room temp closet. I am now wondering if there will...

Just do several checks on them like the first post said. When they are carbed to your liking put them all in the fridge.

Has anyone tried re-planting all of the bines that are cut down after harvest before winter hits and when they are still alive? Maybe leaving some energy and nutrients in them for the possible emergence of a new plant the next spring?