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I made 5 gal at this ratio. I made it back in Aug I think... starting to taste good now.

Thanks! I'll try the profile from RO and see what it says.

This is from a standard report. I used to keep a reef and had all the test kits on the planet. Too bad I don't still have my log book. I used to have a detailed record I could compare to. Would I be better off just starting with RO till I get my own report done? Getting 10 gal of RO...

I have been collecting up what I need to make good beers. I am not interested in making bad beer any more than I am in making bad BBQ. I've already made a fermentation chamber but this water report stuff has me confused. I decided to enlist a software solution to try and understand it...

I decided to give this Cider a test spin this last week. It will really warm your belly. It has a fizzy mouth feel but no real bubbles. It is real nice on ice... I added a little apple juice for my wife and she still thought it was strong.

I did mine in the primary for a month. Then I let it clear for a month in secondary. I used no fining agent and it is clear as anything I have ever bought.

I did a few hydrometer tests and I was bottomed out at 1.01 for a few weeks. I did not add priming sugar... I doubted my yeasts ability to take this any further. I might try to carbonate in another batch but I want to see what this one will do as is. I had bubbles when I moved the cider if...

When I put my cider in the secondary it looked really clear. It was a real surprise to see how much more it cleared up. This stuff smells like apples but tastes like wine. I got it all into 29 22 oz bomber bottles. I suspect these are going to carb up a little on their own as it was...

I'm totally a nub,,, When I ferment, I start my ale yeast out at 62-64 for the first few days then increase my temp to 66-68 for the rest of the ferment. I started my first beer warm and it was TERRIBLE>

I got myself 35 22oz. bottles washed up. I know it's more than I need but all these bottles need to be cleaned some time. I want to bottle this on Memorial Day Weekend. Holy cow this stuff smells so good.

Fremont here too.... Found your thread looking for local water info...

I had my obligatory wtf is that moment last night. I spotted a small raft of white stuff on top of my cider. And like every nub I thought... I did something to it. Today I looked again and sure enough there was white stuff. I got some light going and kinda swirled the carboy to get a...

I didn't think there was enough in apple juice to make that happen.

I am interested in trying it with brown sugar as well but a plain batch is in order.

I re did my math and I came to just under 8%. I suppose it could be a little higher because all the sugar wasn't in solution. My target audience will like it a touch on the sweet side. I'll like it if it is strong.

I smelled apples right up till I moved it. The fermenting smell was apples. Like super ripe apples. Then I poked my head into the fermenter bucket... Smelled like white wine. Should be interesting. The nice thing about it taking a year or more is I'll have to make beer to drink while I...

My current SG is 1.010 after a month. I plan to let it sit another month, then bottle. I don't think I can ferment much if any more. There is a distinct wine smell that is tempting the hell out of me. It's a little like when I'm smoking a pork shoulder .... it smells so good but I have...

So I put my cider in secondary yesterday. I now know I do not have to mix in sugar for yeast to work it over. There was not a speck of sugar in the bottom of this bucket.

I used to have a lawn.... being in CA I don't water anything I can't eat.

I am just a couple days short of 3 weeks fermenting in the primary. Still bubblin nice n steady. I have not opened the lid to check the SG as of yet. I have the temps up to 64-66 on the nottingham ale yeast. Still smells fantastic... cant wait to try making beer. I plan to give this...