Recent content by Everything_Bagel

Hey all, new to the cider world. Made a cider 3 weeks ago but forgot to take an OG. It's still in the fermenter and I'll be bottling sometime this week. I used Nottingham with 3 gallons of apple juice, 0.5 gallons cherry juice, and 2 cups of brown sugar in the primary. I plan on fermenting it...

This is the 2nd time I've heard of shaking the carboy to get the fermentation going. I'm new to brewing cider but have been brewing beer for a while now. Shaking the carboy is a big "no-no" for beer brewing. Should I be less worried about oxidation during primary fermentation with cider?

My first cider!! I was planning on making an IPA but my local homebrew shop was closed unexpectedly, so I pitched my Nottingham starter onto 3 gallons of apple juice and 0.5 gallons cherry juice... forgot to do an OG though. I want to carbonate, bottle, and pasteurize using the instructions...

don't keep food in there. it's a mini-fridge. I'm gonna do a few things: Keep 1/3 of the beers in the mini-fridge at 45F, 1/3 at 55-60F in a wine cooler we have, and 1/3 at room temp for 2 weeks with cold conditioning for another few weeks. I'll let you know how it goes

I've been measuring the temp of the fridge and it gets down to 42. Any thoughts?

Hi everyone, I'm pretty new to homebrewing and I recently bottled my 3rd batch (an Alaskan Amber partial mash). My problem: I thought this was a simple amber ale. My roommate and I love the beer so we just looked up the ingredients and brewed it with WLP-029 yeast. When i looked at the...