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Keep your eyes peeled, I have seen Allen's and Rougemont in 100% not from concentrate before. Just depends what they get delivery of.

I did my caramel apple with a dish towel on the bottom and also preheated in hot water in the sink. Probably 100-ish. I had one go in my first batch before I tried the dish towel and preheating but I have a deep pot and the lid, so no damage but I had to pasturize in cider water for the rest of...

Price Chopper, No Frills and FreshCo usually have 1.12l cans of Rougemont and Allens 100% Juice NOT from concentrate on the end racks for .99c a can. I used 21 cans for my first Caramel Apple cider and it's stellar. That was the Allen's. best $21.00 I ever spent.

Thanks everyone, I will wait till Christmas and hope for bubbles and Santa to arrive. Appreciate the help.

As an update, bottled this a week and a half ago, tried one tonight, get a slight fssst but the beer is just flat. The wife says keep it for cooking but I want to just dump the whole thing. Looking back, I likely didn't aerate near enough before pitching. Expensive but good lesson I guess.

If you mean a 23 tip jet burner they use in commercial Chop suey range, it should produce just under 90,000 BTU about the only thing hotter would be a 32 tip jet burner that produces 120,000 btu.

Today's reading and observation. New layer of bubbles and 1.024. I am resuming patience! Thanks for all the help everyone. I will be drinking this during the Holidays as expected.

Cool thanks. Just a little brew humour. Sorry. Thanks for the help so far. I have stirred and warmed up, do I will wait And see what to tomorrow brings. I will keep you posted though.

WTF is s refractothingie. I use a hydrometer like everyone else. I also get on my unicycle one leg at a time like everyone else as well. Just a regular guy...

I thief into my sight tube? I moved it to a warmer room and stirred it. I will wait for 24 hours before I do anything more. If nothing happens I will re-pitch a hydrated starter and see if that works.

Basically all the water that goes into my primary that I add my boil to and all top-up water come from the vegetable sprayer at my kitchen sink. It seems to foam up well. Once I have gotten to 5 gallons I try to stir in the bubbles. I am a yeast sprinkler though. I have never had this happen...

Opened this today to check the SG. Still at 1.035 and the trub had all settled out. No action at all. I will check it again tomorrow but I would think that something has happened.

Ok, that is sound advice. I will take another reading in the morning and see if it is indeed stalled. If it has moved I will just leave it. It just seemed strange, as all other kits I have done have fermented actively.

I started a Charlie P. stout on Thursday night. It is a Cooper's Stout kit done with 1.1kgs of DME, hop additions and Nottingham yeast. I read the Nottingham package and pitched in the proper temp. range and put the primary in my furnace room where it has remained between 65 and 68f. I checked...

No you use the caramel syrup as in the recipe and 3 cans of thawed frozen apple juice concentrate. (Only)

Thanks all, I have gone ahead with pastureization anyway and only list a bottle on the first batch. I was working without a tea towel at the bottom if the pot and my pot has a large aluminum heat pad on the bottom so I likely had a bad bottle or it was getting some weird heat pattern. I am also...

Sorry, 3 cans of concentrate and the syrup at bottling,

I have had mine in bottles for 4 days and the two test plastic bottles went psst then bubbled over just a bit. Is it too late to pasturize??? I don't have the room to cold crash. Could I do it at a lower temp for longer?

That's an awesome idea. I will him it a try.

Thanks. I think some lube would solve the problem. I'll try it on my next batch.