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You know what, if I hoard all the bottles that the restaurant was gonna dump anyway, I could potentially get back 3k a year, assuming the bottle deposit bill gets passed. If it doesn't, maybe I could drive to the nearest bottle deposit to Houston, although that might be too far to be worth it...

I dont think they recycle, haha. Oh well? But I guess I would have to sort them out when I get home. No twist offs basically. I'm really glad I have access to free bottles though because my LHBS are selling them for around a dollar each I think. That's pretty pricey.

I found a restaurant willing to give me their bottles, and they say they have 1200 available every weekend. I think they dump it otherwise. I could basically get 1200 bottles every week indefinitely if I wanted to, but that would be ridiculous because I wouldn't know what to do with them. Ideas...

Can you tell me what 5 cans of apple concentrate taste like in a 5 gallon batch?

you've never seen a keg at a grocery store or kegs of beers in movies? oak barrels are for aging. kegs are kinda like a tap that you can dispense a drink right out of.

Yeah I had originally planned on buying glass but wasn't expecting the huge price tag: almost $50 each. The clerk helping me recommended plastic ones, and actually I think the ones they have that I bought isn't better bottle branded, looks pretty generic. At first I was concerned with long term...

Yeah I know it's not the norm, but I have family members that won't drink it if it's not because they believe it's riddled with yeast and bacteria. I tried to google this and read another post that said something similar but I don't understand why. Glass should be okay when heated, just like...

I have another question regarding wine bottles. Is stove top pasteurizing wine in wine bottles with a cork setup okay?

I know this topic has already been discussed, but it seems like most of them are several years old. I think up until 2007-2008 water coolers were primarily #7 plastic, which contains BPA and is unsuitable for anything food related. Well I looked at the water coolers at walmart and it was...

I'm planning to backsweeten mine with apple juice concentrate. Somebody on here did it with apple-cherry/apple-raspberry concentrate and I thought that might be even better, so I might try that.

I'm thinking most people drink cider cold, as with most beverages. But cold or not shouldn't have any effect on the carbonation.

It could be that the ABV of your cider is at or above your yeast's tolerance level, which would mean they die off and cannot ferment anymore.

I'm actually making Edwort's apfelwein right now and it's been going for 11 days so far. I was surprised when I read that you only let your primary go for 10 days. What is it about apfelwein that makes it necessary to sit for a minimum of 5 weeks or the recommended 2-3 months? As far as I...

i am wondering this as well, but what other methods are there to bottle? I don't think i've seen people siphon into bottles? Sounds like it would be super tedious and make a big mess.

So too much carb gives the cider too much sting and takes away from the flavor? I was wondering how full you have to fill the plastic bottle because the less full it is, the more space there are for co2. Like if you are bottling in 12 oz bottles, shouldn't you be using 12 oz plastic bottles...

I'd prefer pasteurizing so that I can make sure that all bacteria and yeasts are dead for drinking. But I have a question. when you use a plastic bottle for testing, how much do you fill it up? does it matter?

Using your half gallon of apple juice to backsweeten and carb, how do you make sure that the both the sweetness and carb is right? I've been thinking of sweetening with apple juice concentrate and carbing as well but i'm not sure how much of the sugar the yeast will eat up to reach my target...

Made a 5 gallon batch of this a week ago and I'm thinking of bottling 2 different versions of it. Some of it will be bottled as is, flat with no backsweetening in wine bottles and corks. The rest will be carbed and backsweetened. I'm thinking of backsweetening with apple juice...

Yeah about the testing bottle. The idea is to bottle some of the cider in regular plastic bottles and then open them periodically until one of them reaches the desired level of carbonation? And when that happens it's safe to assume that the cider that's properly bottled with a beer and cap setup...

Oh I see. The reason I ask is because I like the classy look of a wine bottle + cork as opposed to a beer and cap set up. Does anyone know if this method works well with Edwort's apfelwein? I'm making a 5 gallon batch of it right now and from what I understand, it is supposed to be a...