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Cuz I'm relatively new and didn't know better? Was this a terrible idea? I planned to dry hop the cider and did so shortly after yooper answered. I used 11 grams of fuggle in one jug and 5.5 grams in the other. Another question: The hops have not really settled on the bottom. There is a...

Thanks yooper! I'll definitely do that.

I started a 3 gallon batch of cider on 11.20.13: Fresh juice, 300 gm pale DME, 1 cup candi syrup, soaked cooked and strained oats, Nottingham yeast. O.G. 1.063 Started fermenting like normal. I added superfood and DAP at intervals. I racked it to two 1 gallon jugs on 12.14.13 because the...

Last year I made some candi syrup for a cider. I had some left over after I had reached my desired gravity, poured it - still hot - into a "clean" not sterilized jar and closed it up. It's not bulging or anything and looks the same. Anyone know if it's safe to use?

Thanks for the help. They smelled good so I hope all is not lost. Take away: always keep topped up! got it.

Could the bacteria have produced any byproducts that could potentially hurt me? Or are the bacteria that grow in this type of medium generally harmless? I am bottling and pasteurizing today as I intended to make these ciders still. Thoughts?

Bummer. Thanks for the reply. I'm planning on pasteurizing right after bottling. Do I still need to add sulfites or will the pasteurization be enough?

I decided today would be as good a day as any to bottle three of my 1 gallon batch ciders that have been doing their thing in a closet for the past 7 months. I moved one to the kitchen and noticed there was a white/grey film on top, and it dropped like a rock (in pieces) during the movement...

I guess it just sounded like a good idea at the time (easily fermentable sugar to boost OG.) In hindsight I would have probably just added more honey. So you wouldn't re-rack even though its blowing out the airlock? How long would you leave the blackberries in the mead? When its ready, how...

So I racked onto a muslin bag full of thawed crushed blackberries at about 1.000 I didn't think they would add enough sugar to start the fermentation again, but alas my naivety foils me yet again. Anyways, it is now blowing out the airlock. Should I re-rack it to a larger carboy and wait out...

Thanks a lot Meadrol! Very helpful information, and I like the penny idea.

Also, should I take that to mean I do not need to soak the blackberries in vodka, or boil them to avoid contamination?

So, I only aerated that one time. Did I screw the pooch by not doing it a bunch and not degassing? Might it still be drinkable?

I've never tasted mead, but really want to... so here I am. Since my mead has been in primary since 4.3.12 I know its a tad late to get useful input on my methods, however I am still curious, as my mead may be a bit unorthodox (maybe not, I'm a noob.) Blackberry oat mead: Simmer 7 cups...

I recently racked one of my ciders onto some bags of mulling spices. They were playing nicely at the bottom of the jug, but the CO2 made them float to the top. Do I need to worry about mold or anything growing on them since they are exposed? Or will the blanket of CO2 at the top prevent them...

roadymi: I am about to rack a gallon batch into secondary onto some mulling spices but was unsure how much I should be adding. ideas?

Well, I had to leave for the weekend and I didn't have anything to rack it into so I just left the cider "as is." I got back and I no longer see the black specks (I noticed there were more than one after I posted.) Don't know if this is a good or bad sign, but I'll assume it's good and ride it...

Or because they just don't know any better. :D I honestly thought sugar offered a valid - simply different - flavour from honey or other fermentables. But then again, I do enjoy getting drunk.

Ugh, I wouldn't mind that much, but I'm fresh outta carboys. Any good method to do this without a carboy?

Its 2 gallons fresh juice with a couple cups of medium amber maillard syrup, DAP, Malic, and pectic enzyme with Nottingham. Phooey. Thanks for the input guys.