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Cold Cellar Brewing... cause my basement (where I brew) is pretty darn cold.

I finally started seeing activity at 96 hours. I think mine started slowly because it was initially in my basement at too cold of a temp for first 48 hours. Anyways... today when I got home it was looking a little different. I gave it a good stir and it began overflowing with foam. I'm keeping...

I pitched yeast 72 hours ago and still not seeing activity. I've added 1 tsp of energizer 3 separate times and have stirred and shaken the hell out of it. Og was 1.140. Should I add more yeast at this point?

I used a yeast nutrienr prior to pitching... as well as energizer twice now. I've stored it up multiple times and left a paper towel on top to allow air in. It is in a closet at about 60 degrees... I've had no problem getting my regular mead going down in my basement at 52. Should I pitch more...

I pitched my yeast almost 48 hours ago. How long til i should start seeing activity?

I am new to homebrewing, and am ready to bottle up my beer in a few days. I'm looking for a basic label to distinguish my beer from my hard cider that I'll be brewing next week. I've been browsing through the forum and found some great ideas and advice. I initially tried playing around with...

I just started my 1 gallon batch (OG 1.140). I only used half of my yeast packet... and have left over honey... plus an empty 1 gallon carboy. I guess I need to go get more strawberries to start a second batch... because I'm pretty sure this stuff is gonna go fast once its finished.

Excellent. Thanks for the advice. I will definitely use them whole. I can't wait to get this started

I'm in but have never done fruit in a mead before. I picked up frozen strawberries last night. Do I just let them thaw and then pitch? Or do I mash them or blend first. Sorry if this is a dumb question. Also. I am doing a 1 gallon batch... so I'm doing 3 lbs of honey and just under 3 lbs of...

How much for a case of Grolsch bottles shipped to 14086 (Lancaster NY) or 2 cases shipped?

Thanks for the info. Did you rack before and after crashing or leave in the original carboy? I've already racked mine then crashed and racked again. Now it has very little activity (every 4 minutes or so). I imagine ill need to prime it.

Charestry, how have these held up over the last couple months? Did they only bottle condition for 1 day? I am very interested in bottling my cider fairly sweet and carbonated, and your post looks to be a great way to do it. Any input is appreciated.

Sounds good. Thanks. I'll have to look around for a keg charger. I assume you blast the co2 in while the bung is in... and just shoot it through the opening? Would it be wise to do the same in swing cap bottles too... or just while aging in carboys? Sorry for all the questions.

Thanks for the info Kevin. I didn't realize id need a wine conditioner. Perhaps i should make something similar to what you use. I have a 1 gallon carboy going with cider. A 6 gallon carboy going with cider. A 1 gallon carboy going with mead and 1 gallon carboy going with welchs grape juice wine...

Kevin, When you rack, do you backfill it with anything to fill in the extra space in the bottle? I am about ready to rack a 1 gallon batch, and am not quite sure what to do. In your pictures on page 15, you show a batch that you racked, crashed and then racked again... and it seems to be as...

Thanks for the info Kevin. You definitely deserve a lot of praise for everything you do on this forum. I bought the s-23 prior to finding your post... my newest batch that I started Monday is using nottingham. I'm going to use your method of rack-crash-rack and hope that is enough. I dont have...

This thread has such a wealth of information, it has really helped me get started with my cider. I initially made a 1 gallon batch using organic pressed apple juice from a health food store. It was convenient because it came in a 1 gallon glass carboy. I used S-23 yeast and added some sugar...