Recent content by cjpummell

Thanks Yooper (from a fellow Michigander) :mug:. I guess I just found the kick in the butt I've been needing to invest in a keg system. Any suggestions there? Cornelius? I DO have a spare fridge, but not able to be in the handiest of locations.

I just racked this "hot mess" into the secondary. Gravity is now at 1.02. My calculations put me about 15.3%. Is there any chance to still carbonate at some point, without re-introducing yeast? Or is my best bet to age it, post-sweeten it, and call it wine? What about forced...

Maybe I wasn't using the proper terminology, and I apologize for misleading anyone. My recipe was as follows: 5 gallons of unpasteurized cider, 2lbs brown sugar, 8 lbs beet sugar, champagne yeast, fermenting with 2 all-natural, no perservative cinnamon sticks." I guess it's a combination of...

I'm relatively new to brewing, and I appreciate your advice. I should consider spinning the hydrometer to see how close I am to 1.0 as I rack to the secondary then? Also, any thoughts on the effect of raspberries to the overall taste if I rack secondary sooner than later?

My OG was 1.137. It's been in the primary for about a month, and is still quite actively fermenting. Any thoughts at what point to transfer to secondary? [I'm considering racking onto some fresh (heated to kill the funk) raspberries]. Does anyone know what the final gravity range for a hard...

My OG was 1.137. It's been in the primary for about a month, and is still quite actively fermenting. Any thoughts at what point to transfer to secondary? [I'm considering racking onto some fresh (heated to kill the funk) raspberries]. Does anyone know what the final gravity range for a hard...