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I'll help ya! That is if you are ok with my style of labels. https://www.homebrewtalk.com/f46/dubbel-d-labels-248928/ Hit me up via PM to arrange the specifics if you like.

Or if you want to back sweeten and enhance that apple flavor, use a few tsp of potassium sorbate to kill the yeast once fermentation is finished. Then mix in some apple juice concentrate. I use about 1/2 of a can of walmart's frozen stuff (thawed of course) and it sweetens nicely. Of course...

To my knowledge, yea too late for Christmas.

Yeah Rhino Farts will fade. However wait at least 6 weeks before bottling if not longer. I've had a cider that was prematurely bottled and after months still smelt of rhino ass. I also agree with using pectic enzyme. It's amazing what a couple teaspoons will do. I usually add it after...

All of my ciders make my laundry room smell like sulfur. It's stinky, but fades in a couple weeks. Even 6 weeks after fermentation they are semi stinky while still in the fermenter. However there is little or no stink when poured into a pint. Time heals all.

My cider is almost three weeks into fermentation, and I just realized I still haven't added pectic enzyme. I'd really hate for it to be cloudy. Will it do anything at this point? Can it hurt?

I can just add the enzyme anytime during fermentation? Like, just drop it in? Luckily I'm only 3 days into fermentation.

Setup my first batch this weekend with minor changes. (1) Made it 3 gallons instead of 5 (2) Used "Simply Apple" brand juice (Used 6.5 bottles and it came out to about $20) I have it in a room at room temp, and since day 1, its been fermenting fast and fierce. I have a question though, has...

Thanks everybody! BrewThruYou, I use a combination of Adobe Illustrator, Photoshop and InDesign, but I would say my primary tool is my design degree. :D

Indeed it is! The second batch of Zlad! is in secondary now, I can't wait to get supersonic again! Thanks for the props unionrdr! :mug:

I've been brewing for about a year and a half now, and since then have made a decent selection of brews and labels. I'm very proud of both. Designing them is the easy part, but finding the perfect label paper is a feat I have yet to accomplish. For that reason, I'm only showing the labels...

I live in Houston, TX and I'm deathly afraid that fermenting in my garage will screw up my beer. I have everything I need to get started, but haven't yet because I'm not sure where I should place my fermenter. I know In Ohio (Where I'm originally from) my dad ferment's his in the basement...