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Hi, everyone... ive made only 4 batches of cider soo im learning. but my first 3 gallon apple cider i had to dump due to the horrible smell..it tasted good but the smell was too much. So then i made a simpler 1 gallon..it was just apple cider, nutrient, and 1/2 cup sugar,d-47 yeast. Its fine...

there is soo many varing opinions on this subject and related threads.....but still wish someone would make a good long sticky for starters. proper size and several ways to prepare one.

well last weekend iwas playin pool at my parents house when my mom pulled out one of my long lost raspberry beers.. I was soo excited,mainly non of my brews last more than a few weeks. Long story short it was conditioned 4 months and was awsome...mellowed out the tartness, but still enough to...

My local brew store tried to sell me sulfite also but the recipe didnt call for it.I have the last gallon in the fridge,in a glass jug. i guess ill let it sit for like a month then see if its any better...Is this a common issue with cider? This may be my first but most deffinetly wont be my...

well i dont know what to do ....its just to smelly to drink. Will it go away with age? Did i do something wrong...did i rush it,

your right... thats what i meant any ideas on the smell...do you think it will go a way or what caused it

Ohh sorry it was potasium sorbbat... not sulfate. after a week there was no real activity and i didnt want a really dry cider. After the sorbate it sat in secondary for a week..then into the fridge for 4 days untill i bottled. I used monarch yeast....not shure i spelled that right.

This is my first cider soo i tried to keep it simple. 3 gal. of cider, nutreint,maltodextrin,2lbs. corn sugar,pectic enzym, Fermentation was fine but smelled (ofcorase) like fermented apples..when fermentaion was done i added potasium sulfate waited 24 hrs. then racked and added 4 cans of...

I put some during the boil , and the rest at flame out... But i used canned..I hear its easier to put in a bag if you want to take it out. I left mine in. Since i used 5 lbs. of canned, when I racked to secondary I ended up with 3 1/2 gallons out of my 5 1/2....forgot to compensate for that much...

it was too fast..started having gushers after 1 week in bottle...I used tablets for carb.At day 10 i put them all in the fridge to stop the yeast. I got lucky it turned out awsome.I have gained respect for the brewers (patience). I must say it was everything I had hoped for..Ohh every part was...

Just an update... the pumpkin ale was awsome . everyone loved it definitly a good recipe..Sad only one bottle left,never made it to halloween.

well i guess ill just wait to see after conditioning.....thanks guys

So i brewed this Raspberry ale/wheat,every thing whent fine..i let it ferment an kept in primary for 7 days. Then racked into secondary on top of 40oz. of frozen raspberries..after 7 more days i bottled but when i tasted ..no raspberry flavor..just tartness.I researched lots of other recipies...

leave it alone....at least 2 weeks then take a gavity reading if its the same for 3 days then move it. IMO leave it in the primary. Smack Pac dosent always swell the same. Tell us how it turns out

any other opinions??

no havent tried to do starters yet...maybe soon..what may happen..incomplete fermentation..stuck ferment..long ferment...

Brewed this yesterday and im very excited might be my best yet..Smelled orangy and wheaty..I really was wondering what you seasoned brewers thought..and what style this falls under.heres what i used: 6lbs. wheat dme 1lb. crystal 40l 1lb.carapils (dextrin) 1lb. corn sugar 24oz. orange honey...

was i supose to take my reading before topping it off with the rest of my water. I took it just before pitching my yeast

5 1/2 cooled

Hey guys..just brewed my raspberry ale and took a reading. Now mind you this is my 3rd batch but my first time tryin to utilize the hydrometer..I got 1.080 at 70 degrees...i dont know how everyone has an expected or target gravity...this seemed a little high. This is what i used 3lbs breiss...