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I didn't stir it everyday but I tried to from day 1. Everything was in a Mason jar. It was an experiment. I will make mead soon with some yeast and treat it like I would with cider.

So funny. Well, I once accidentally forgot to burp a couple of bottles of kombucha for a few days and you know what happened. When I opened one, it exploded to the ceiling and stained it because I was using blackberries at the time. :( Learned my lesson.

I know some of you may kid me about it but I did the lazy man version. I put in 1 part raw unpasteurized Cherry Blossom honey and 4 parts water. I stirred almost every day for a month and I refrigerated it. After a week in the fridge, it mellowed and I can taste the cherry flavor a lot more. I...

I was going to just rack it and let it ferment a week or two more so it hazes less and then I was going to prime it when bottled. I don't have any more yeast since I used a liquid yeast and couldn't keep the rest. My lesson is try to use dry yeast so I have more on hand.

I am very new to this, too. However, I have read a lot. If you checked the gravity and it is under 1.005, then it has converted most of the sugars. When checking, take care to minimize contamination of bacteria. I had to look up the recipe and it tells me that if the cider has cleared, then that...

Check this out. https://www.pastemagazine.com/articles/2014/09/best-damn-beer-road-trip-pacific-coast-highway.html There's a bunch of breweries at San Luis Obispo. There is a pub at Morro Bay on the way to Monterrey. You're welcome.

Hi all, I got some freshly pressed crab apple juice whose gravity was 1.080 at the beginning. I pitched in some yeast and yeast nutrients after a day of multiplying. I sulfited the juice with 1 Camden tablet 24 hours before I pitched in some yeast. The yeast did not start to ferment like crazy...