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  1. T

    porter recipe

    First time doing a porter, I'm brewing in S Korea so is hard to get almost everything. Any thoughts on this recipe? 1 gallon batch 1/4lb caramunich2 1/2lb carafa2 Light dry malt extract Galena hops 11% 1/3 Oz for 15mins White labs Irish ale yeast Lactose 1.6Oz Thanks for any...
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    Making a recipe

    Normally grain, malt, hops and water I'm just going to cut out the malt and replace it with something like corn syrup I only make 1 gallon of unusual experiments...
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    Making a recipe

    i'm thinking of a new project recipe--If I were to make 1 gallon of beer, and choose to not use malt \, what kind of sugar should I use? Corn syrup, plain sugar? Lets say i do use corn syrup, about how much would you reccomend for 1 gallon? I hope you can help me
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    priming sugar

    How much sugar should I put into a 1 gallon batch of apple cider, when bottling to ensure carbonation, but not explosion? What factors should I be concerned about? any advice you can give will be appreciated
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    sediment

    I meant that when I bottled, it was clear, and now (since bottling) I have large chucks of "stuff" in my cider maybe 300% more tha when bottled
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    sediment

    I have had this cider in wine bottles (still) and the amount of sediment has inceased...is that natural, or is my brew infected with something??
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    Finally, hopped cider

    I have just put into primary my squeezed apple juice and hops, 1 oz of Fuggle, boiled for 15 mins in 3 cups of water. I pitched ale yeast last night and it bubbling away very happily...I gave it a whiff yesterday and it is kinda weird--have no idea what it will be like when yeast has done its...
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    Cider Kits...?

    I bought my kit all on internet, at http://www.leeners.com/ I had to add some things to the small kit, but they have everything you'd need, and I got all for less than $50 not the only place of course
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    Tonight I will try my first

    Singular exprience....a bit yeasty, strange color tastes just like an other wine (this is a 13% still) drinkable, but i'd better wait more--next batch, rack better
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    Tonight I will try my first

    Today I will open my first bottle and test out my "apple wine" I bottled 4 weeks ago, so probably not ready yet but.....cant wait any more I'll tell you how it went tomorrow--hopefully slightly hung-over hehe
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    Bad News

    well, i had a bubble free ferment, gas escaped before reaching airlock, and when I siphoned it yesterday, it smells like eggs--which I'm guessing is a "game over" any thoughts on that, is it fixable (probably not)
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    berry cider

    my recipe book says still or sparkling is ok, so you carbonate if you'd like--i would add campden to juice 24 hours before pitching yeast what do you guys think about that? im not an expert--just my personal opinion
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    berry cider

    yes, you're right, maybe replace the water with apple juice and reduce the sugar to 1 cup? or no sugar at all--depending on your ABV goal
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    berry cider

    from the recipe book for raspberry and blackberry recipe is same, except 4 lb blackberris or 3 lbs raspberries then 7 pts water 2 1/ lb sugar 1/2 tsp acid blend 1/2 tsp pectic enzyme 1 tsp yeast nutrient 1 pkg winie yeast starting SG 1.090-95 not mine, from a bbook--hope it helps
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    berry cider

    what kind of berries do you want to use? i have a book full of recipes
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