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Wait another few days and retest. As long as it is still going, you risk bottle bombs.

I have no dog in this fight but your first post on page 2 came off rather abrasive, arrogant, and close minded and you didn't expect the outcome you got?? Just so you don't have to look back, here it is: Listen to me very carefully. Could it be food? SURE! I have had it from food before not...

Any update on a hygrometer reading?

Xylitol has been reported to give many people the runs. Google it and you will find numerous complaints about that side effect. I find that Truvia is the only thing that I can back sweeten with and not get an after taste.

I recently purchased a Brass Ale kit from Midwest. Inside the kit is some Burton Water salts. The directions don't reference the use of them. I will be using spring water as my water base. So.....a couple of questions: 1. Do I need to use them? 2. If so, when do I add them? David

If it is a kit, the numbers in the directions should be pretty accurate. Other than that, there is no way to tell for sure without the OG other than running the numbers through some brewing software.

I am on well water with a softener and all the batches I have done have come out reasonably well. Being the curious person that I am, I want to try my next batch using store bought water to see if I notice any difference. I am confused on what type to buy? Do I used distilled, spring, etc...

Looks to be about a 250 mile trip. Piece of cake!

Excellent job!

It probably is potent since it has been aging there for 15 years. :D

Road trip it to Winchester, Virginia and I will give ya $600 for it! :D

Pic 1 - Starting on left: 3 gallons with no sugar added...wyeast 4766 (12/26) 3 gallons with 1 pound dextrose...nottingham ale yeast (1/7) 1 gallon sitting on 16 oz of blueberries and 1/2 cup of brown sugar...nottingham ale yeast (1/12) Pic 2 - Storage in unfinished part of basement for cider...

Well said....

You will be happy you went a little extra time opposed to the 2 weeks the kit states.

I agree...

I have made that kit and it was pretty much done clearing at the 3-4 week point and ready to bottle.

I am partial to Sam Adams just because the labels are so darn easy to get off after a short time soaking!

Sounds yummy!

Do most of you refer to the aging time from the moment you bottle/keg it or start the aging clock when you pitch the yeast? In other words...if one were to have a cider that had spent 2 months in a carboy and then you bottled it, do you consider it to have 2 months of age on it or did your...

You should wait a minimum of 3 weeks at 70 degrees. I would think the lower temps at night could have hampered the carbing process. Keep it at room temp for another couple of weeks and you should be pleasantly surprised.