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Sorry 90 degree water, not 90%

Ah yes I promised you guys my methods. Well basically I just followed upstatemike's directions, but here are the stats. 1: starting temp on 5 gallon apple batch was 76.4; on the cran apple it was 76 even 2. Rehydrated my yeast in 90% water, per instructions 3. Starting sg on apple and cran...

That's why I have this guy. Cranberry apple, one gallon batch. Both are bubbling away happily! Still smells like fruity bread, but I'm happy. No rhino farts (yeast nutrient) and both should end up with about 7% abv. I'll take my first reading in about a week.

First batch

Well decided to go with a cran apple for my one gallon batch. Not wild about cranberries, but the SWMBO and her daughter are so I'll make them a small batch and see how they like it. Will post pictures tomorrow along with my methods. Fingers crossed....

The best way to pasteurize in the bottle, sez Ken, is to use your oven. Sound interesting..... Has anyone tried this yet? Sounds a lot easier then 6 bottles at a time. Heat is heat right??

Well I thought it was good. I'm just saying, gonna have plenty of the Carmel cider, just want to do something different.

I know this is supposed to be about cider, but what the verdict on some grape juice. For Passover supper we had very good, low alcohol grape juice. It was very good and the alcohol wasn't overpowering. Was thinking of trying to replicate this. Not looking to make wine or champagne, basically a...

Joam?

Getting poetic now I see? Hows this Too much carb? Try shaking, or sit in the sun Run, brown beast My stab at a haiku for this thread. Pretty good for being awake for 10 minuets....

So got my 5 gallon buckets from work (food grade, no worries) and have been pretty set on making the Carmel apple cider this weekend. While I was sitting at home tonight, my next door neighbor came over with a 1 gallon glass jug she came across today. Now I am faced with a dilemma: what to brew...

You should put a catalope or a grapefruit in there. We could see the damage caused to "exposed fleshy parts" when it blows!

Also getting the grolsch bottles are not an option, but because I live in Wisconsin, I have all the free, re capable bottles I want! We have so many micro brews around I feel I need to "join the club" lol!

Ok yet another question. I have access to plenty of 5 gallon food grade (yogurt) buckets. Assuming I clean and sanitize well, is there any reason not to use my food grade bucket for a primary and then rack to a clear carboy for seconday/clearing. I assume there would be no problem using another...

As I am so new this, and money is kinda tight right now, looking to try this out in one gallon carboys first. So would using one fifth of the original recipe work? Sorry if this question is stupid, just don't want to screw this up!

New brewer here, looking to start out in making this recipe. I have one question about what bottles to use. I have acces to several bars in my area, but not many guiness drinkers in the area. I'm thinking of using old Heineken bottles and re capping them. Thoughts?