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  1. J

    first batch, a bit too sour

    That's the thing with sweeteners other than sugar. Different sweeteners taste differently to different people (see what I did there). That's the main reason to try small scale testing by the glass to see if you like the taste. I have been a chef 20+ years and have been fortunate to have access...
  2. J

    first batch, a bit too sour

    If you are going to use stevia as as sweetener make sure to use stevia in the raw. It contains a mixture of stevia and maltodextrin. Both are non fermentable and the mixture of the two will not leave an after taste. Just combine the desired amount and water to a pot and boil to make a simple...
  3. J

    Help!!!

    Ok just read the whole thread and noticed a small detail about the fajc. The Apple juice concentrate is pasteurized already so it has already been heated to a minimum of 160 degrees. The heat from adding it to the the Carmel would not set any pectin in the juice. Pectin adds a haze to beverages...
  4. J

    Help!!!

    I bottle mead and other still beverages in swingtops with great success. Carbed drinks like beer and cider wind up in kegs or beer bottles. The capper and caps will serve you well.
  5. J

    Help!!!

    What kind of bottles are you using to carb your cider in. If it is carbed and then goes flat after refrigeration it seems like there may be a leak in the caps or flip top bails. Co2 stays in a liquid longer and easier when cold. If I am seeing flip tops in the pics then just try replacing the...
  6. J

    Help!!!

    Ahhh the old powdered cinnamon floaties. Seems you found the culprit. The cinnamon should settle after a few days in the fridge. As long as the cider tastes good ,drink it up. The next time you could use whole cinnamon sticks or put the powered cinnamon in a coffee filter and tie it up like a...
  7. J

    Help!!!

    That's a good point on the cinnamon. Some cinnamon sold is not really cinnamon at all just generic bark which have been dipped in oils. Could you post your recipe and all ingredients you used. I have been brewing over 15 years and never heard of an infection after bottling. The more info you...
  8. J

    Help!!!

    If you used cream or any milk product in the caramel that did it.
  9. J

    Big Mouth Bubbler Universal Lid solution

    2 inch gaffer tape $13 - 2 inch blue painters tape $3. Big mouth bubbler fix - priceless.
  10. J

    Big Mouth Bubbler Universal Lid solution

    Hi all new here and had the same issue. I found that blue painters tape works great and doesn't leave a sticky residue and no risk of damage with the clamp method. Cheap fix too.
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