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I started my first 1 gallon batch of cider last night. Woke up this morning and the airlock was bubbling every 10-15 seconds about 12 hrs after pitching. Can't wait to get home from work and see how it's going now! Can anyone recommend when to rack to secondary? OG 1.065 champagne yeast and 1...

The search bar up at the top left of the page works wonders for me!! It is a google search, but all the search results seem to be confined to this forum.

Looks good man!! I have a gallon of cider going as of tonight. I tried a gallon of grape juice, 1 1/2 cups cane sugar with bread yeast and raisins for nutrient. After 13 days it fermented dry, but smelled and tasted horrible so I dumped it (hadn't planned on drinking it anyway, first attempt at...

Are these the 750ml glass bottles you speak of? If so, where did you get the caps you've used? I heard the metal caps on these bottles don't hold very well under a lot of pressure. I want to prime my first batch of cider in these and I'm fermenting dry with champagne yeast.

Thanks for the reply! Yea the caps seem a tad flimsy, I think i'll just pop em in the fridge, I don't plan on storing them for more than a week or 2. Refrigerating will slow the process down, but when they warm up it'll start up again, am I right?

I just picked up some perrier from the store (on sale!) thought the bottles looked cool and I assume they could hold the carb pretty well, how did it turn out?

Well in all honesty, I've never capped any glass bottles nor do I own a capper:smack: So I guess I'm not standing on proper grounds to compare the two. (I'm a beginner and haven't yet invested in any bottling equipment) Just a noobie trying to toss my $0.02 for what it's worth (if at all)...

I'm just starting out and I want to experiment with bottle carbonating, so I'm sticking with plastic (2L soda bottles) to try to avoid bottle bombs until I get it down. Easier to twist and release/check pressure and reseal than to pop and recap glass bottles IMO. I like lots of bubbly! :rockin...

It will not explode as long as you are releasing the pressure somehow during fermentation (using an airlock for example)

I'm brewing my first batch of grape wine, had a sulfur smell from the airlock stink up my room for about a day or so, the smell is gone now and it's bubbling away so I'm gonna let it ride! I'm not sure if there's really anything wrong, there has to be some info on here somewhere (gonna search...

I guess there's really only one way to find out! I'll give it a shot and see how they hold up..

What are anyone's thoughts on using the original screw caps that came off the screw bottles? Not using a capper, just cranking the original caps back on (after cleaning/sterilizing of course) New to brewing, looking for a cheap way to bottle my experiments.