Recent content by William Kuipers

I believe it was like 980 or something around there. And yes I did some bottles with sugar, done with brown sugar and some with honey. All of them are flat.

So I just did my first batch of hard cider. And I just got done with secondary fermentation and something went wrong. The only thing I used was yeast nutrient and the cider. So after the first two weeks of fermentation I tasted it and it was decent. It was definitely fermented and it tasted...

So you're saying the first time would be okay but the second time I may run into trouble?

So I am a beginner in brewing so sorry if some of these are basic questions. And I’ve been looking into aging my cider in an old whiskey or bourbon barrel and I have a few questions. First is if I put 30 gallons of fermented cider into 50 gallon barrel, would that extra space do anything to ruin...