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yeah, i've seen the hydrometer tables that tell you possible max abv, thats it then?

didn't say it had to be accurate?... anything would help

that is true but it's the difference in the TOP of the liquid in each container that matters (which changes over time) thats what it (you can think of it at gravity) cares about.

If your not too much against it you could brew some hard cider or even some Edworts Apfelwein...

is thier any way of knowing apv without a hydrometer?

To start off I'm a noob So I am making something close to ed's Apfelwine cept in 3 different 1/2 gallons with 1118 1116 and 1122 yeast and brown sugar... anyways I like my drinks sweet and I was wondering if it would be fine to cold crash them when they start to slow down fermenting and just...

Sorry thought I could trick nature. Thanks.

If i want sweet cider can I just add more sugar than a yeast that can only take like 5% apv and then use a 6% yeast (or one that would be correct to eat enough to equal the amount needed) to carbonate?

yes the only thing that drives flow in a siphon is the difference in heights of the top of the liquids I could get into the math if you want... the best you could do is drain half of it theoretically

please draw a diagram for each part so everyone can get a better idea of what this will look like

yeah I was scared it would be tldr material. Thanks for the answers. I have heard that growlers cannot stand up to carbonation pressure is this true or after 3-4 weeks could I just cap them and see if they carbonate?

Sorry i'm an engineering student so here goes a lab report style question My home brew expirament Michael Started 12/5/2011 3 pm First check 12/5/2011 6 pm Second check 12/6/2011 11 am Finished ??? Abstract I am trying homebrewing for the first time and apfelwien...

Murray Cider Company but anyways thats generally true (i amjohsharp) but also a tendancey is the cider version is spiced

not allways the case Murray Cider Company this is the only easily avalibe (harris teeter) apple liquid that is in a glass container around where i live btw brewing directly in the bottles (even though they are 1/2 gallon jugs is fine right? as far as the origonal question is concerned...

I googled apfelwein and this was the first link...

well it wont carbonate without something the yeast can eat, as for sweetness the yeast will eat any sugar you put in to carbonate it so either a sugar alchol (that zorbital stuff) or an alternative sugar like lactoce is your only option to sweeten if your trying to avoid ones like splenda...

I'm totally new to this but you could try lactose, according to the brew-masters around that I have asked it will sweeten without fermenting and without the side effects of artificial's. Also I haven't tried mine yet (just started it) but apparently it doesn't even remind you of milk.