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I know that is the right answer. And I will be getting the containers tomorrow. I thought it was safe up in the cabinet!

While I was away for a couple weeks over the holidays, my homebrew stash suffered a major mouse attack. My wife got home before me and cleaned it up, so I didn't actually see the carnage. Mostly it was several bags of dried malt extract that was attacked but there was also some crystal malt...

That is a funny scene to imagine. You could get an idea for how over the top your priming is by filling in your info here: The Beer Recipator - Carbonation I believe that 4 Volumes of CO2 is the upper limit of what should be in a beer bottle. That is a vague recollection so don't...

Do you think the plasticy taste could be from under pitching the yeast? I used one pack of dry yeast for each batch, but I seem to remember hearing that sometimes not enough yeast can cause a plasticy taste.

I used a mix of glass carboys and better bottles (which are plastic) but should not impart flavors, I assume

Band aid like is certainly more accurate than sulfury. I would say plasticy, chemically, maybe a little metallic. I used Star San for all my sanitation. Also, the house was quite cool when the primary fermentations were going down. I would have to check out my log book but I would guess it...

I hope it is just green. I can't tell if it is a sulphury taste. Plasticy seems like a better description, but then I am not really sure what sulphur tastes like. These have been aging for 2-3 months, and I can't really tell that they have gotten better, hence my impatience. Maybe they will...

Hey Cider makers! I tried my hand at some ciders for the first time this fall. I made a total of 3 batches, and all of them have turned out with an unpleasant after taste that I could best describe as plasticy. The recipes for the 3 batches all varied somewhat, but here are the basics: I...

Hello to you both! Wow that STPR thing looks pretty crazy. I have not heard of that before, but will have to check it out next year. I like Wellsboro though. I have quickly felt very at home there.

Hey there, I have been reading the forums here on and off for a while, and just thought I would say hi. I am pretty new to homebrewing, starting my 7th batch soon, but I am having a blast with it. I split my time between Jersey City, NJ and Wellsboro, PA. Looking forward to lots of good...

Good luck! I am from Louisville, although I live in NJ/PA now. I still get down there pretty often to see the family, and I will definitely stop in. I like the name, of course.

RDWHAHB is such good advice. I am not usually much of a worrier, but still that is time and again good advice when it comes to homebrew! Thanks a lot for the reassurance. I am still gonna store them up in the shower in the 2nd bathroom, and I may still keep my fingers crossed! :-)

Hey there everyone, I am a new homebrewer (this is my 4th batch). This weekend I bottled my first batch of cider, using a mix of 12 recycled Champagne bottles (of various kinds), and the rest in beer bottles. For the Champagne bottles, I used plastic stoppers, which I had to hammer in, and...

So, from reading a little on the forums, it doesn't seem like 2 inches of head space would be a problem, but now I am worried about the amount of priming sugar I used. The cider was pretty cold when I bottled it as I left it outside overnight. I would imagine it was 40-50 degrees. It was...

Yeah, those look great! I would be willing to split an order, depending on the cost.

Hi all! I made 3 6-gallon batches of cider this fall, in hopes of using them at my wedding in May. This is my first venture at cidermaking, and I used cider from a local mill, sulfited, added honey/corn sugar, then pitched with champagne or white wine yeast. The first 2 batches are sitting...