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I've got a 'dream job' in Copenhagen doing what I have done for the past 18 years, examine Greenland ice-atmosphere interactions and climate. I have more 50 externally-reviewed publications on the topic. Yes, global warming is real and mostly human-caused since the 1950s. Anyway, I have...

I'm not clear how to produce a batch with ~9% ABV while retaining a moderate level of carbonation and some sweetness, a.k.a. semi-dry. I'm considering bottling a batch that is still bubbling afte 2 weeks at ~61 F ambient basement temperature. The temperature of the carboy is elevted, I expect...

For cider fermentation, are there any rational reasons why to buy a 12 gal Pyrex glass carboy instead of two (non Pyrex) 6 gal carboys? Thanks, Montgomery

My experience also was that sulfur odor went away... in my batch it wasn't until after the 2nd fermentation (in-bottle) had 'aged' for a month in an ~61-64F environment (basement). Monty

I've got two experimental batches going... 1 is 2 Gal pure Knudsen's pear juice fermenting for 3 days now. It's bubbling lots. The other is 2 gal consisting of: 1/3 pear, 2/3 apple. Both the pear and the apple juices measured 1.05 for SG prior to adding sugar, coincidence? I think so...

what hazard is presented by heating pad in contact with glass? It's been dipping below 60 F in my basement, so I ran a for-humans heating pad for some days, seemed to help keep the airlock bubbling rate up, but I don't wanna cause a fire! Monty

If a primary fermentation is still active (the batch is still bubbling), and if bottled, I suppose the pressurized environment will soon cease fermentation, resulting in a cider with some remaining sugar, some sweetness, and carbonated. Therefore, is a 2nd fermentation only necessary to...

re: inexpensive and inelegant sweetener... Does confectioner's sugar (a.k.a. powder sugar) = "corn sugar"? If so, why not buy cheaper from grocer? Thanks, Montgomerry

Thank You... yet, if my goal is dry sparkling honey wine, carbonated in-bottle during fermentation, then how to back-sweeten? Montgomerry

I made my hard cider's first fermentation using honey as the nutrient for the yeast. After allowing the yeast to completely consume the sugars, I added more honey for the second in-bottle fermentation. The end product has been delightful, but rather much less honey presence than expected. Is...

If you want fizzy cider, I think next step is to add more sugar (from honey, or just brown or white sugar), THEN bottle. :mug:

I just want to be sure...is the yeast at the bottom of a 3 week old batch I'll bottle today useful to get another batch going today? Can I bottle remaining yeast and put in fridge for later use? Happy New Yar! Monty

I have a similar question where fermentation has not ceased after 3 weeks like my first batch did (it's cooler now ~61F and am using maple syrup instead of honey like last time) Even though fermentation is not totally ceased, I was thinking to add 1 lb corn sugar to this 5 gal batch today then...

Thanks for valuable feedback/confidence, means A LOT, e.g. re: not too much honey, and use bombers. To have some fizz and end up dry and highish alcohol, what is recommendation for timing of bottling? We're now on day 8 and bubbling on the decline. I failed to measure SG at outset :( Live...

ps. I'm wanting a relatively high alchohol, dry, bubbly end result. Any advice please.

day 7 into fermenting my first batch!! contents: 5 gal apple juice + 5 lb honey (too much?), champagne yeast, temperature 60-66 F, bubbling is reduced now compared to day ~2 peak bubbling. I just tasted it, 'not bad' hydrometer reads 1.01 (if I add the temperature correction 0.01), have...