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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?

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'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...

I'm still pretty new to this. I have a batch that has been fermenting since 3.11 I just noticed two small black specks on the "yeast line" on the carboy sides. The picture is blurry but I think you can get the point. Should I be worried about this? can I do anything?

I was wondering if there was a good table or something illustrating gravity raising potential of different sugars? I've searched these forums and found varying info but would like something that would show me how many gravity points a specific weight of sugar would add to a specific volume of...

So heres the story from the beginning: I had some apples, washed, cored, and juiced them right into a 6 gallon carboy through cheese cloth. I ended up with a little over 5 gallons of juice. The OG was about 1.065 and pH was 3.75 so I did NOT add any acid or sugars to the juice (tasted...

I have never brewed and am new to these forums so I hope I’m not out of place with this post. That said, I’d been interested in cider making for a while and just recently came upon a lot of apples so I started doing some research. With the help of these forums and the culmination of...