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Thank you guys. That is exactly what I was looking for. Mods feel free to delete if needed.

I have some cider that I would like to bottle to clear up space for future projects. Right now the stuff reads 1.010, and I know that it will go lower (perhaps slightly lower than 1.000). I would be bottling this into Grolsch green bottles. I have heard that you would not want to bottle...

^^That's what I've been doing as well. Works just fine.

Wow cool paper! Brett as a climax species in micro biology succession.

Well that sounds like an awesome project. I would also caution to integrate your thesis into something that would translate well otherwise. That being said, Keep us posted! :mug:

Just tried two varieties of this that I started in October. Both were soured with jolly punkin dregs. Both were absolutely amazing! I have been lazy lately and not carbing and bottling. Instead I rack into a gallon jug and drink it still. I mostly make mead and cider so bubbles aren't all...

score!

in my batches that I have bottled now I have a apfelwein (ed worts) and a strait fermented apple juice (coop organic). I must say that for some reason the apfelwein is much more drinkable at 3 months (at least with these two batches) than the fermented juice with no additives. this is...

i am jealous. juice doesn't come that cheap for me here in northern california even though there are a few orchards nearby. we even have three trees hear in our yard, but sadly the apples aren't very good.

similar to my first batch. I used 6lb amber and 2oz cascade. turned out pretty good I thought, although after brewing a few more and tasting the original again (i saved a couple) I think you will be happy to try some extra ingredients. I could still brew that beer and drink it no problem. after...

almighty- I have been reading through the links that you posted, and there are some great ideas there. I think for the next one that I do I will go a little bigger and make a 3 gallon batch of an orval clone that I copied down from the Jamil podcast I listened to about belgian specialty beers...

from my experiences with the pressed juice, keeping it simple is the way to go. I would go lighter on honey or sugar and shoot for something in the 5-6 % abv. no hops or spices if you are trying to show the apples off. ferment it dry and bottle it primed for sparking cider. wait for a couple...

how?^^^^

maybe you all could help me with this question. I have started two gallons in containers. One was a dark wort with minimal cascade hop late addition. The second was a Belgian saison style. I am looking to start a third at some point this coming month and was wondering if you all had any ideas...

how about a "bi**h please ipa" ipa standing for improvement plans accepted

it would be on the short side aging wise. dry meads seem to peak after a year from the experiments i've seen. if back sweetening for a sweeter mead i couldn't comment because i've never done it and friends of mine haven't either.

double ipas are good at burning hops, but from my experience with my last batch they aren't session beers. still good to have a good strong iipa on hand if you got space.

first world problems

yah, I think you'll do fine. if you can wear it............

do...it...