Recent content by Celtic

Many thanks all for the advice--bottling day appears to be tomorrow. :)

Temp 70's ... 1lb of brown sugar. Not looking for totally dry..like Woodchuck...

Thanks for the input...not looking for dry cider. Looking for a sweetness compared to Woodchuck or a British cider.

I have a batch of cider with Nottingham yeast in the primary fermenter going on a month now with no sign of fermentation stopping. In fact it seems that the rate of fermentation has increased over time. It is only a 3 gallon batch and I am sure there has been no contamination. Should I continue...

What is the other State which outlaws home brewing?

Anyway of preserving the carbonation when transferring beer from the keg to the growler. Tried it tonight --lots of carbonation coming from the keg. Fizzed in the bottle/growler--waited, filled it up more, waited filled it up more--secured the top on tightly when full --then refrigerated it...

Has anyone used this to brew beer? I quess it doesn't make a difference but what types?

Very impressed by this mini-kegs and they deliver much higher quality beer than their bottles...plus I get to reuse the keg.

Thanks

I'm looking to use real apple (unfermented) cider and want to produce a cider that is slightly sweet(not cloying) and refreshing. I do not want to produce a french style dry cider. Which would be the best yeast to use? I am new to cider making. C :confused: