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Nothing official yet, but I might have an opportunity to brew at a local brewery on their 30 gal system which would be served in their taproom. I've only brewed 5 gallon batches from kits (all grain) and had only just begun to think about creating my own recipes, and wham, this opportunity...

Ok here's what I did: -1 gallon fermented for 3 weeks (I didn't measure OG) -1 can apple juice concentrate added to bottling jug -racked 1 gal to bottling jug -bottled almost six 16oz plastic bottles -left out on counter for around 3 days until bottles were firm, slight give to the squeeze -put...

I received just one quart of fresh pressed apple/pear juice. I don't have any adequate fermenters, certainly none that any of my airlocks will fit. The smallest fermenter I have is a gallon, which would leave a ton of headspace. Beyond that, how much (dry cider) yeast would you use for just...

I have siphoning problems. I either have a crap auto-siphon or I'm crap at siphoning. Either way, it's the most stressful part of brewing for me and has already ruined one of my ciders. Most of my brewing has been with mead/cider and this weekend I'm going to brew my first beer. So I was...

So here's my plan: -1 gallonish organic fresh cider -2 habaneros, stems removed, sliced lengthwise -Cinnamon sticks (not sure how many yet) -pitch yeast (cider house select from brewers best) and air lock The plan is to move to secondary after fermentation, leaving peppers and sticks behind...

Hi mead heads. My brother and I sort of spur of the moment made a couple gallons of mead the other day. Our first time. I had the equipment and he had the honey. He'd researched the recipe and the process and I tried to do a crash course a few hours before (remember, it was spur of the...