Crumb
Member
I'm a noobie to the whole homebrew scene, right now I'm working with my local u-brew shop and using their facilities to do my brewing.
and working with honey is relatively new to my shop as well...
with that said,
I have a Cyser going right now, the fermentation is pretty well slowed to a halt, racked it off and took a sample a few days ago. it was dry. and letting it sit again.
Is there a way to make it so it's not so dry? back sweeten... if thats the term I should be using. any recommendations?
secondly, the next thing I want to do is a braggot
is there a good one stop thread I should visit regarding braggots?
I also want to use maple syrup and not use hops. thoughts? opinions?
thanks for any help you guys can give.
and working with honey is relatively new to my shop as well...
with that said,
I have a Cyser going right now, the fermentation is pretty well slowed to a halt, racked it off and took a sample a few days ago. it was dry. and letting it sit again.
Is there a way to make it so it's not so dry? back sweeten... if thats the term I should be using. any recommendations?
secondly, the next thing I want to do is a braggot
is there a good one stop thread I should visit regarding braggots?
I also want to use maple syrup and not use hops. thoughts? opinions?
thanks for any help you guys can give.