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I am surprised to hear you've had such bad experiences with saison yeast. The best cyser I've ever made, even tasted, used Belle fermented between 60-65. Either way, I only test with 1 gallon batches and have 25 gallons of honey to experiment with so no big loss if it doesn't turn out.

Just curious what everyone uses for fermenting pear cider. Have a 5 gallon bucket of pears to run through the press tonight or tomorrow and haven't decided what strain I want to use. Wife's cousin just did 10 gallons of pear sage saison which had me thinking about using a saison yeast but I'm...

Never thought I would need a blowoff tube for grape wine. Lesson learned ... Now I have a couple hours worth of cleaning up little red dots all over my brew cabinet, wall, floor and table after work ...

What kind of time frame would I be looking at with the long/low method? I have access to a commercial size smoker at a processing facility and can do both hot and cold smoke. They use hickory which could be and interesting addition for a smoked wheat beer. I have a small hot smoker myself that I...

I'm curious how you smoke it. Having a wood stove, I have a bunch of apple, cherry and hickory wood at my disposal. Any suggestions or tips would be appreciated.

This might sound like a stupid question. I have made tons of different wines, meads, ciders and beers but have never made a grape wine. The other day I saw some vines full of fox grapes (vitis labrusca) and decided I'd pick as many as I could reach and got a little less than half a bushel...

Thanks a ton for posting this! Glad I found it. I have about 25 pounds of raw hard red winter wheat and only need a couple pounds for some carrot wine I have planned. I'm not a huge wheat beer fan but it will be nice to have a quantity of free wheat malt stashed away for when I need it!

I used Amber DME in mine so it took a lot more root beer and vanilla flavoring to surface but now it taste exactly like some of the hard root beers on the market. Bottles all carbed extremely uneven. Some foamers, some flats. No geysers or bottle bombs fortunately. Bottled at 7 days on the...

Coffee with creamer ... Though I wish there were a few shots of whiskey in it. Just found out the timing chain jumped and tore apart my engine. Don't know where I'm pulling $3000 out of ...

Apparently my career choice of farmer has gotten me far behind in my quick mead trials seeing as how you are a full trial past me Lol! Just finished checking out your dry yeast bomm experiments and I have to say I am extremely surprised at some of the yeast choices! Mind if I ask what made you...

Looking to start a brew club in the wyoming county area. If anyone is interested, message me and I'll send more info. Hoping it eventually leads to sanctioned competitions with enough interest.

How close are you to Wyoming county? There is a homebrew store in Arcade, mostly wine oriented but will order anything you want. I'm going to be teaching an extract brewing class there at the end of the month and am working on starting a home brew club.

It's about 45 minutes from Rochester, but we are working on putting together a home brew club in Wyoming County.

Too late to join? Better late than never, right? Just started 3 gallons of apple bochet last week and plan on racking 1 gallon of it on to medium toast French oak when it clears. When I rack the gallon over to the oak chips, I'll keep brewing another gallon each time to keep the solera style...

+ 3 gal Apple Bochet =699

Give it a shot and report back! I have only used belle on this recipe but I'm sure others could be good as well. I'm going to try a more typical saison blend on it soon but i'm just not a huge fan of regular ale yeasts when it comes to ciders/cysers. If you follow the more beer-like recipe...

I'm curious as to how long everyone is letting this sit in primary? I changed the recipe a little bit by using 3lbs amber DME, 1/2 lb dark brown sugar and 8oz lactose for 3 gallon batch. On day 5 I am nowhere near done fermenting nor is it even a little bit clear. Was a beast for the first...

Just curious, planning to whip this up for my wife, but I thought lactose was better left added post fermentation? Also to those who are pasteurizing, how long was it before yours were ready to be pasteurize? I am pretty busy this time of year and don't want to come home to bottle bombs...

If you can find it, try Cider Creek's Saison Reserve from out here in NY. Awesome flavor. Probably the best out of all I've tried. They have a farmhouse cider too but not that great, IMO.

Loving all these saison ciders/cysers. It's probably one of my favorites that I've come up with. Going to go with 25 gallons this year I think as everyone has loved it.