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Seems hard to believe that a company making campden tablets for home brewing would use a filler that doesn't fully dissolve. I use cheap LD Carlson tablets and haven't ever had a problem with them dissolving when crushed and mixed in warm water.

Yes a crockpot can be used but the process takes 10-15 minutes on an electric stove so why waste hours. Just use a 4-5 gallon pot. I use the rule of thumb of 1 pound of honey per gallon pot size. Using 5 pounds honey in a 4 gallon pot takes 15 minutes on high heat to get it a rich, deep, dark...

1. Haven't used birch syrup or sap yet but we plan to this spring when we start tapping birch in addition to the maples we already tap. 2. Lots of people already use maple sap in their brews already. Look up some recipes on here. Smoked maple ambers made with sap, maple Belgians with sap, maple...

I have used ec118 multiple times and have never had good results. Every batch was stripped of all or most apple flavor. Not a fan.

It's best to crush and dissolve before adding to your must. If you filter it out, what was the point of putting it in?

Started it less than 2 months ago but the first week was not ferm time. I could still see some kolsch yeast cropped around the sides but abv is too high for that strain. Also siphoned up some slurry on accident but I think I might add a teaspoon of champagne to get it kicking again. This whole...

It actually took me two weeks to drink 4 bottles of it and gave the last 2 away. I wanted so bad to enjoy it but I just couldn't. The apple flavoring in AO is just so un-cider that it just couldn't hook me. I like some sweet ciders. Just not a huge fan of flavorings or cloyingly sweet ones...

^ Agreed. Hopsation is their best, though I wish they were drier. 802 dark n dry was really good but they've sweetened it to the point that it's just OK now. And their Winter Chill would be great if it were less sweet. I did think their hint of blueberry was pretty good. Don't get me started on...

Got my batch racked off lees and onto 2 more pounds burnt honey, mixed with 1 quart water and 1 quart fresh pressed cider. Checked gravity after re-racking and it's at 1.02 Haven't seen anymore activity in the last 2 days since adding the extra honey. Taste was actually pretty good for the abv...

Yes, vegetable oil and gum Arabic I believe. Hoping to cut the oil with some vinegar and or cleaner. Glad to hear it will, or at least, should clean up for me.

Varysburg you say? Let him know we are starting a wyoming county brew club. I make maple syrup myself. His setup sounds pretty advanced! I am hoping to start working on a brewshed myself with a root cellar under it. Small world!

Duplicated thread, can an admin delete for me?

So a friend of mine was able to bring me five 55 gallon plastic drums used for flavorings at a brewery. He also brought me a few 30 gallon and 5-10 gallon barrels. I planned on using them to start making bigger batches of cider, beer and mead as well as using some for other purposes. My...

So a friend of mine was able to bring me five 55 gallon plastic drums used for flavorings at a brewery. He also brought me a few 30 gallon and 5-10 gallon barrels. I planned on using them to start making bigger batches of cider, beer and mead as well as using some for other purposes. My...

First meeting of the Wyoming County homebrew club is Wednesday, November 25th at 6pm at the Main Street Winery in Arcade, Ny. Everyone welcome whether they are just starting out or been brewing for 50 years. This will be for everyone; brewers, vintners, mazers and cidermakers alike!

My batch was on an electric stove. This weekend I am probably going to rack off all the lees and top up. Was at 1.00 a few days ago so we'll see.

Hey man it's all trial and error. I've made plenty of mistakes myself. Take my apple bochet for example ... I have made gallons upon gallons of mead, never made a bochet. My 3gal started as a 1 gallon. Used 3.5 lbs honey. Started "burning" the honey. Added what I thought I measured out to be...

Back to front, left to right - 3gal apple bochet for solera style bochet group brew, 1gal wild vitis labrusca red wine, 1 gal Centennial blonde for extract brewing class I will be teaching tomorrow night. Front 3 1gals are quick mead trials using 1388, cote des blancs and abbaye.

How did the barberry turn out for you? Found a massive barberry bush growing wild today and thought of picking a bucket full for wine. Not finding a lot of info on using them for much more than jelly.

From what I gather from the solera style and this group brew in particular is this. Say you start a batch today. In 6 months you'll start another. In 6 more months (or 12 months from start date) you'll start your third. At 18 months from your start date you will bottle part of your first...