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I found someone on Craigslist who was giving up the hobby and selling all their stuff so I bought the lot. Along with the equipment they gave me a five gallon bucket of amber malt syrup. This stuff has been sitting in my brew closet for a couple of years with a skim of rum over the top of the...

I completely agree about the difficulty and non-necessity of scratch building a 555 based control. Too complicated and I am concerned about what happens if it fails during a brew session. On the other hand, if a light dimmer with the triac circuitry will work, it will be cheap and, if it...

So, I've been reading about this for a while and think I have a basic understanding. One of you electric wizards out there please correct me if I have this wrong: Basically, we want to use a 4500W/240V, very low density element and switch it on and off with a solid state relay. The question...

My first batch fermented a little colder than Ed specifies. It took forever to totally stop bubbling. At about 7 weeks I gave the carboy a really hard swirl to get all the yeast back into suspension. Then, it took about a week to completely settle back down. At the end of that week...

Make it 880.5. I just started a new batch......................DN

So, I was Costco today and was looking at some F&W peach preserves. The ingredient list only had peaches, sugar and one other thing that escapes me at the moment. I wonder this would make a good base for some peach wine? I mean the peaches and sugar are already in there, right?

OK guys, SWMBO and tried the original recipe tonight. I poured it v. Hardcore store bought cider. The original recipe is pretty dry by comparison. However, the Boss, (my ol' lady) says she digs it much more than the store bought. When I poured hers, I was pretty careful not to pour the...

Mine took about 3 weeks longer than the 4 suggested up front. Just kept on forever with a very small stream of champagne bubbles. So, I moved the carboy to a warmer part of my house and gave it a good swirl to get all the yeast back into suspension. It took about 5 days for everything to...

Sorry guys, I thought putting "Ananaswein recipe" in the title of the message would be sufficient. Its the pineapple version that i am searching for. My bad. BTW, the apfelwein has been in the bottle for two weeks now. I guess I will give it two more and then start to sample.

I think I remember somebody mentioning it in this thread. Can someone please point me in the direction of the recipe? Thanks a million, Don

Well, SWMBO opened a Hardcore and tasted it beside the still, room-temp Apfelwein. She thinks that the Apfelwein is only marginally more tart. So,we just primed and bottled it straight up. Once it is has fully bottle conditioned we'll drink it for a while and decide then if we want to do any...

Finally ready to bottle my first batch of apfelwein this evening and I have a quick question. I think I recall reading in here somewhere that you back sweetened a batch with Splenda. Can you let me know how much Splenda per gallon that you used? Thanks a million.................DN

My batch is doing the same thing. It's been in the carboy for about 6 weeks now and there is still just a little stream of the champagne bubble streaming up. It has slowed down a lot and cleared a lot also but I guess as long as it continues to show any bubbles at all, I will just wait to...

I have 3 gallons worth in the carboy. Not done yet and testing my patience. I guess that makes the total 471?

So the main two things that we are looking for to indicate that the fermentation is complete are: 1. The juice clears and 2. the bubbles stop, right? BTW Ed, I am in ATX also and have noticed that neither has occurred by 4 weeks. Do the bubbles totally stop or just slow down a lot when...