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the concentrate has sugar.dont add more at bottleing..watch your plastic bottle closely and stove top it when hard...thats your carbonation!

closing out the night with a chocolate rasberry brown from lost coast brewery. and dam smooth indeed.......well, might need a tangerine dream cider for a real nitecap/9.5%.......may the spirits be with you this season!

mango rocks,quite complimentary to the apple....add a tsp per gal of mulling spice and rack at .008 bottle at .004 ....one frozen strawberry/orange/banana per gallon,dry/backsweeten and wait 6-8 months...crazy cool aromas/soft,but distinct complex taste..9%...wife and friends LOVE it...

one yr old peach/apple 8.6% lite carb......can you say pantie dropper? smooth as silk panties indeed. new batch this weekend for sure.

how to do it effieciently???? boil 2 cups /yeast/sit 2hrs/boil2cups/cool/sit two hours/add to 1 gallon...wait till slows..add to a another gallon ect... i have about a dozen assorted 3-5 gallon carboys...... and yes, i way over k-metad the mofos....me eyes were a wee bit blurry after...

hey yoop< what ppm is my so2 target? 80ish? if i get there do i still need a yeast starter? i hope not. experiment, i would guess is the answer... you said a towel..i thought a mesh to keep out fruitflys would breath better than a towel..no? after all its only about a no.9.5 cork. yea,i got...

its brewcraft usa brand, it has a batch no. but no info on web. it says 1/2 tsp per 6 gal...or 1oz into 8oz of water and THAN its one teaspoon per gal.... local brewery owner said its common and just let it sit for a week and so2 test. LBS said add one teaspoon hydrogen perixide per tsp of...

well,this could be the blunder of a lifetime.pressed/juiced 35 gallons with some friends and by end of nite a good buzz was had by all. person in charge of k.meta(pot.metabisulfate) put 5 ,yes ,5 teaspoons into each 5 gal. carboy!!!thats about 10 times the amount needed... is it dead forever...

yes, and its acceptable at this point. i did move it up off ground about 10 inches.i have a 4x6 space in shop thats closed in and heated.im in oregon and days are 35degrees avg right now.so i suspected that the yeast was too cool on the floor for some reason. although all my other 40+ batches...

1 gal-- pumkin puree,no presv./hand pressed apple/1 cup white sugar/pasteaur red yeast....60 degrees/1.060 sg........30 days later 1.056. does pumkin have a enzyme in it or something? i think it is a great combo if i can pull it off.and me wifes pet name is punkin!!! dont tell any one......thx

5 gallon batch---6 frozen 12oz/2.5 gallons spiced apple,no preseritives,store bought/2 lbs brown sugarh/salfe s-04 yeast..1.057 sg. 3 inch space to very top of carboy. been 21 days in primary and still blowing over!! big 1/4 inch bubbles too.tastes good and sg is down to 1.028...half way in 21...