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Is this possible?

I mean I have no keg! Woops.

So I have my second batch of apfelwein. It's a 12 week old, 5 gallon batch Apfelwein that I am having to bottle carb, keg! :( I used edworts recipe with the same amount of dextrose and organic apple juice. I substituted the montrache yeast, for WLP 300. It has cleared beyond my expectations...

I've put them the freezer for ahh, less than an hour now, putting them in a few coolers w/ ice right now. Thanks! Any ideas on the other questions anyone?

So your saying it's too cold? Or could I chill for a shorter period of time?

Ok so I'm still fairly new to brewin, I have a few one gal batches of Joes Quick Grape Mead that started 7/18. I racked and topped off with remaining juice. On 8/25 I noticed no visible activity in the air lock, waited till today 8/30 and there is about a 1 inch layer of yeasties on the bottom...

I thought he said previously that he had already stabilized, and adding it slowly will let flavors meld , if you add it all the concentrate at once an taste, 3 days later it won't taste the same IMO and experience, which is little haha

If u wanna be sure it doesn't restart fermentation, I would ( and im a noob) only add half a can of apple concentrate every 3 days or so until desired taste and no further ferment is achieved?

Well if it resumes fermentation then you have the option to bottle carb? If you want still cider, and dont want to sorbate again, try cold crashing? If it starts up again you'll prob boost ya ABV and it'll only get dryer. So add, wait, use yer hydrometer, and then decide I guess.

I'm well aware of all of that! But thanks those are important things for sure!

And as far as real equipment I meant equip for beer making(big boil pot, mesh bags, strainer ect. Idk!) I have everything I've needed to make quality wines, meads and ciders. I'm decently educated on fermentation and sanitation process'. Trying to make a step into beer, guess I'll just read more...

Thanks everyone for the input and suggestions, I'll try to be more clear in my future posts, I guess I'll just nix the fruit and try to get a good weizen down first from a kit, then move on to more complicated boils! Too ahead of myself....

No I'm not making wine. Condescending much? I was trying to simplify the explanation that I do not have all the equipment or money at the time to do a full boil or any sort of partial/ full mash. AKA I'm asking for suggestions for a no nonsense extract kit and a yeast to pair it with. Yeah I...

That's what I'm thinking, next time! I've also head of these devices to carb up water to seltzer water. I'm sure I could use that around the house if I really want it sparkling.

Yeah, that makes alot of sense haha

Crap, I think I messed up. I racked onto 5 campden tabs that I used to sterilize the tea/spice mixture, added more applejuice to squeeze out headspace and fermentation has seemed to completely stop, cider has cleared (at 8 weeks total from brewday) I'm still worried about not enough yeast to...

I was thinking brewing a cooper's type wheat beer (no real boil, no real equipment as of yet) and using a hefe type yeast, Bavarian? Id be brewing at about 68-70 degrees in the basement. Rack to secondary atop some raspberry puree. As a first beer and not alot of knowledge on beer brewing I'm...

Yes I do go to NFG for all my supplies, only one in the area and northampton is quite a haul for me.

Been brewin for about 5 months now and wow! What an addiction! I've always visited the site for info, opinions, recipes and advice so it only seems right to join. I'm a firm believer in everything DIY. Heres some song lyrics, an ode to that wonderful homebrew! "Corporate beer that taste like...

Thanks! Much appreciated, Hopefully no bottle-bombs!