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Ok so this was inspired by hareebrownbeest and his experimental cider. I imagine that the final abv will be quite high and the color I think will be quite dark hence the name! This will be a one gallon batch, so if it turn out good, ill make more! 1 gallon of spring water 1/2 # Carmel breiss...

Well I'm not a beer brewer (as you can tell) I have brewed 2 batches of cider, and this is just an experiment. I got hooked on cider when I tried strongbow and I'm just looking to experiment. I guess I'm just looking for more of a body, more mouthfeel and a head that doesn't disappear instantly...

So would you suggest more grains? I'm looking for flavor from the Carmel breiss and head retention and creaminess from the barley. I have a half pound of each on their way. The reason I ask in here is I'm wondering what you guys might add, subtract or do different. The only reason I said I would...

Not sure if this is correct so if someone wants to check my math.... Not sure if this is a true beer or if is better suited for the cider forum, but I'll take my chances. So heres what I'm thinking. This will be a one gallon test batch and if I like it, I'll scale it up to 5 gallons. So one...

Mason jars are not made to handle carbonation, so what you would be going as gifts would be little bombs. Assuming they made it that far. They wold probly explode before you gave them out, ruining anything around them. Mason jars are a recipe for disaster..... And hospital visits....

Was thinking of doing something similar to this and was wondering if you wanted to hear what I have in mind. It will be a one gallon batch (can't afford the three gallon carboys just yet) and ill use basically the same process you used but with a few tweaks. A half pound of oats and Carmel...

Granny Smith is a bad choice if you want to drink your cider this any time soon. The tartness comes on as almost a burned plastic taste. It needs to mellow a long time to be drinkable....

This might be a lengthy explanation so just bear with me.... My first batch of cider is to be upstatemikes Carmel apple. When I racked to my secondary, there was a lot of cider left behind, given my shoddy siphon hose. Not willing to waste any of the precious liquid, I transferred the remainder...

Well that depends, what kind of cider are you shooting for? Sweet and carbed? Dry and still? 3 lbs of sugar is a lot, I used 2 lbs for my 5 gallon batch, so it all depends on how much alcohol you want in it. This will be rocket fuel and need to mellow if you leave it as is. I would add the...

Well the blow off tube is a good idea, it will allow more co2 to be vented. No your code is not done for. While its actively fermenting try to think of the airlock as a one way street. With all the co2 coming out, it's a hard bet to get anything IN. Rig up a blow off tube and you'll be fine.

Shaking the bottle will oxygenate the brew and allow for the production of apple vinegar. Don't shake, if you need to, gently stir. Otherwise, enjoy!

Yeah just wait for it to clear a bit. I transferred mine a little early and it's still fine. Just waiting one bottles now!

Since I only have one bottle, can I use a food-grade sanitized bucket as an in-between? (Someone's gonna hate me for even mentioning this, I just know it!) Like this: 1. From bottle to bucket, taking care not to agitate the cider to prevent oxidation. 2. Clean and sanitize original bottle 3...

5. Do I need to use 10g's of yeast, or will 1 packet (5g) be enough? 6. Is the yeast energizer a good idea? Will it help, or should I leave it out? 7. If the energizer is a good idea, do I just add it dry and mix? 8. About how long should I estimate this batch to take? 5. Just one pack will be...

1. Am I planning to use enough sugar for fermentation, or should I use more? 2. Is it okay to switch out airlocks during fermentation, or will that screw something up? 3. I know the yeast needs to be rehydrated, but should I activate it too? (sprinkling yeast on warm sugar water till it froths)...

I agree with aging.... Don't give it away, put it in the back of your fridge and forget about it. Do some other brews and let this mellow. Break it out in a year and try it. If its still hooch, then give it away...

Ve noticed a lot of people saying they have had gushers when bottle carbing. Someone invariably comes along and says "you should use a plastic soda bottle to gauge the carbonation" then the other person says, "I did use a bottle, felt it once at 24 hours, needed more, at 36 hours, gushers". So...

I added nutrient to my 5 gallon batch. More to ward off "rhino farts" then anything else. I added 1tsp per gallon. A couple of raisins will do the same thing, at least that's what I'm told.....

+1 to the above post. Going to do this fo sho'....

Quick search shows that there is a homebrew store in spring. Also there are a couple of dollar general stores. You can get a prepaid MasterCard there that works just like a real credit card for three bucks. You have to put at least 20 bucks on it. You obviously have internet access, lest wise...