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Hi Guys. I am looking to make champagne for the new year. any easy why to do it. and quick i want to be ready for the year 2013.

o.k thank you for the recipe i am going to try to make a one gallon batch to se how i like the taste. :D

If you going to keep them in the refrigerator and jus drink them you going to be fine. If you planning to bottle it, you have to pasteurize the bottles stop the fermentation in full after the cider carbonates. Usually recommend using a plastic bottle to check the carbonation level.

How long did take to make LIMEADE? And estimated cost?

Thank You for help. Na zdrowie.

Dzien Dobry. Ale ta paczka byla podzielona na dwa rożne pojemniki... jak narazie bumelki idą więc chyba nie będzie złe. ( the pack was spill in two difference containers not one whole. currently the fermentation is bubbling so hopeful is going to work out)

Hi, I under pitched me yeast would the beer go bad. Basically I started my batch yesterday. I when to me local store to get a extra back of yeast that I would need for me 1 gallon and 5 gallon cider. They didn’t have the yeast that I like.. So I had only one pack of yeast at me house that split...

O.k. Great idea to use a plastic bottle for a gage. Thank for help.

I am think to bottle before actually fermentation finished and some priming sugar and back sweeten to the flavor that I am looking for and live it the bottles for a day or two to get the carbonation done when the yeast are still active. After the couple days I am planning to pasteurize the...

I add the spirits after the fermentation ended and after i racked it. From me memory it was add at 28-30 day there was no activity for the longest time. So I think it’s not the yeast. I thinking because it was made from a kit the wine just became watered down after adding that amount of...

I have issue with the taste of the pre made wine expert kits. I fallowed the instruction to the dot except the least stop. Because the wine that I making is for me dad and he hates the sulfide taste in wine we skipped the addition of the metabisulphite. he had a special request to add some power...

If you are going to levee it to ferment all the way out (until bubling stops) I would recommend add more juice, in current state you would probable end up with something around abv 8-10% if you levee it the way it is, but if you’re going to stop it one way or another I would just levee it...

Hi. I am just about ready to bottle me cider. I am lit bit confused on the property technique of bottling cider to get the carbonation to continue, to get some bubbles in it. I am looking for a way to achieve the perfect balance without destroying the taste of cider. Thanks for help.

I have the same thing with the batch that i made recently. I waited around 7 days + now and its start getting some carbonation in it. I would recommended living the batch for couple weeks in room temperature and try it then. Older the cider it should get better.

I am going to try me next batch like this becouse 21 day is to long to wait.

I did some calcualtion based on the brix numbers from the information on the labes from the juice that i used and i got a ABV about 9.5%. Some strong cider :D Becouse i did use only apple cider aswell i used a blend of cranberry/ berry juice.

I had potassium sorbate handy. So i used that for it. Mixed and let it sit for 8 hours. Back sweetened with the raspberry juice and 4 oz raspberry flavor and sugar from a local brewing store. Taste was good but after trying couple of bottles I notice the power that it had. Two question how you...

o.k thanks for help.

I tried a couple of them to yesteared... I the were very very strong... the sweeting fix the taset more or lease. But becouse of the 1.00 gravity the there is currently no bubles in it.

Currently I have them in the refrigerator. Or should I keep it in a room temperature. I was think to pasteurize the bottles.