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Anyone have thoughts or experience with this? Thanks!

Hello, I'm prepping to make a Bavarian Dark Lager. The original recipe calls out Wyeast #2308 but I cant get it soon enough. I have 2 types of yeast on hand: Saflager S-23 & W-34/70. I've read that W-34/70 seems to be the preferred yeast between the 2 as the S-23 has been said to leave a...

We actually didn't worry about carbonation.... ours was flat..... like real cider. Taste is a matter of preference. Ours is no carbonation is just fine!

So we back sweetened with juiced and pasturized apples from his tree, added brown sugar to taste. Mixed it up real good while bottling then pasturized at 160 for about 20 min. The batch has been in the fridge for 2 1/2 weeks now. I don't see any bad "colonies" and am guessing the floating...

Champagne yeast. Understood that the ABV will go up if we allow it to ferment out fully again. Here is what we were thinking would happen(theoretically): Current = 5 Gal @ 13%ABV. Add 1.25 Gal fresh juice. Bringing ABV to approx 9.75%. Take SG reading. Lets say the juice brought it up to...

So we took a gravity reading last night and it's at an even 1.000. That gives us about 13% ABV. We racked it into a secondary to settle out. We started discussing back sweetening.... We plan on juicing more of his apples for back sweetening. We are going to pasteurize the fresh juice, let...

UPDATE: Took a reading yesterday evening and it was 1.016 which puts it at approx 4.4%ABV(Instructions say FG = 1.010-12). We had a little taste and it sat well on our taste buds, to the point where my neighbor said it was good for him without carbonation. But, this is my beer! I'm leaving it...

Flars. .. My primary is in a plastic bucket so I can't easily see how it is settling out. I have hard cider in my 6 gallon glass carboy which won't be ready to rack for another week. I would like to rack the beer into a glass secondary to see the settling better, but, it's a dark beer so I...

So I checked it last night and fermentation has slowed down alot. I didn't see a bubble for about 2 minutes. I made the mistake of putting my hand on the edge of the lid and my fingers pressed on the top. Bubbles came out and when I to my hand off, it sucked air and vodka through the air lock...

Hello all! I started a True Brew German Dark kit fermenting 8/29. The instructions say it "can" be primed and bottled a week after beginning fermentation(it was bubbling away after 12 hours). I have read many forums on racking beer to a secondary. Pros mixed with cons and personal preference...

Day 4 after pitching the yeast and fermentation is less than 1 bubble per minute. Going to let it rest for another week at least before checking gravity.

Got it. I have everything to do the force carbing it seems. I need to research how to take the ball valve out of the keg for cleaning and filling. I made this spreadsheet to follow and still missed step 10! Doh!

Oh I believe you! The 1.030 was the highest I would take it, figuring carbing would eat that down to some lower gravity. I do have a keggerator, an empty 1/4 barrel and a C02 bottle. I'll have to Google the number of gallons in a 1/4 though. It doesn't look like it'll fit 5 gallons. They call...

So if I let it ferment out, rack to the secondary for clarifying, back sweeten to 1.020 - 1.030 and bottle, I should have sweetness and carbonation. I have read through the sticky about stove top pasturizing so I am aware of the possible danger of not paying attention to what the bottle are...

Yes, first batch of cider. I had have a gallon batch off strawberry wine and a 5 gallon batch of plum wine under my belt but that was over 5 years ago. I wanted to pull a gallon from this batch prior to pitching for back sweetening and bottle carbing, but I totally missed that step! Now I have...

http://youtu.be/KdqKjMKrVAw?list=UUdTwxGKMOApxM9ZDT_EVHUg Video of the fermenting. Look like the process is going well?

24 hours after pitching yeast.

We tapped off 1/2 a gallon prior to adding the nutrient and pasturized it at 175-180 degree for a 1/2 hour in a clean Sailor Jerry bottle. Not too sweet and the tart just nipped at the back of my jaw. Dang it was good!

We put a thermometer in his basement and the temperature has read a low of 66 and a high of 68. Oh, we used red star champagne yeast. Now we wait! I'm expecting the yeast to take a bit to get started so a week won't cause me concern.

We added the nutrient, stirred well to aerate and added the yeast. We gave it a gentle stir and transfered it to the 6 gallon carboy.