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I thought that you wanted to pasteurize the juice or cider first so as to kill the wild yeast in the apples so that you could better predict the final ABV and finished product by using a controlled yeast strain designed for brewing?

It's ok, I was going to go to the work of trying it but have noticed that most people use processed juice or cider. I think I might try a couple recipes before I go with this idea.

Hello everyone, since getting back into Home Brewing, my wife has taken no interest in the hobby at all. That was until I said that I was going to try a Cider. One of my wife's fave drinks is a Cran/Apple Cider from our local Brew Pub. My question is this. Instead of buying UV pasturized cider...

I went ahead and just used everything I had, boiled my DME and Dextrose, added it to the kit and diluted to 23l starting gravity was around 1.045 so we will see how it goes. I will likely use cane table sugar to prime.

Yeah, thanks. I had sort of contemplated that approach as well. Reserve enough dextrose as I need for priming and then just have at er.

Thanks, I am pretty sure I will follow your suggestions and just try it. Can't really ruin it I din't think!

Hey everyone, I have a Coopers Canadian Blonde extract and some left over quantities I ingredients. I just need a little help with the ratios. The kits calls for 1kg of Coopers Brew enhancer 1 but all I have is about 275g of Dextrose and 1.3kg of Light dry malt. Do I just use the amount of...

The lids I have just purchased don't fit. Is there maybe two styles and I just bought wrong ones?

A buddy of mine swears by them and told me that he even gets a PET cap from the plastic PET bottles to fit but the PET lids that I have for my plastics has a goofy lip on the inside that won't let them cap thread because the glass is too thick. Does anyone know if I am maybe buying the incorrect...

Thanks for all the help everyone. Bottled this with on the weekend and it tastes pretty awesome. I will let you know how it turns out.

Ok, so a calibration today shows my Hydrometer out by 2 points. .998 at 60f. Please see pictures and verify my findings. So OG corrected for temperature and calibration would have been 1.045 EG corrected for temperature and calibration would have been 1.007 I don't want to keep drawing samples...

Light dry malt

1.7kg of extract out of the can 500g of LDM 400g of dextrose 250ml of maple syrup Teaspoon vanilla Let me calibrate my hydrometer of correct for temp get back to everyone

Negative on both counts. Haven't calibrated and it's brand new. I will have to do some reading and make sure that I have my numbers right. Thanks for all the help.

Should I be worried about the low gravity? It started at 1.038 and should be around 4.68% ABV if my math is correct?

Hey everyone. I M back in to brewing beer after almost 2 decades off. I have recently started a Vanilla Cream Ale batch using a recipe off the Coopers website. Called for one can of their Australian Pale Ale, LDM, Dextrose, maple syrup, and vanilla. I boiled up the LDM, syrup, vanilla and water...

Ok, I didn't think so, there just hasn't been any discussion on the priming and bottling end. So I can use this process on the batch I have going now, just use the carboy to bottle as if it was my bottling pail? It's just that I have already started an ale in my primary pail and was going to...

Ok, so if I am reading this whole thing right? Primary ferment in a carboy with a blow-off tube for the first few days then just leave it for three plus weeks to ferment. Transfer to a pail to prime and bottle? So if I have a batch already in my primary pail and want to skip the racking...