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So I bottled my first batch of beer last night. What an experience... I ended up having major problems siphoning the beer from the carboy into the bottling bucket. I tried all the different tricks and methods and nothing would seem to work. I could get a good flow going for a few seconds...

What about with other types of yeast?

Ok, so then all the extra sugars wouldn't have done much good anyhow, considering the limitations of the yeast. If the juice itself will come out about 7%, then I'm good in that range. You mention that the aging doesn't take as long without all the extra sugar. What is your average time frame...

Ok, so my LHBS guy isn't insane. :) How does the flavor differ with the ale yeast? Also, a new recipe I found calls for 2lbs of corn sugar, 2lbs of brown sugar and 2 lbs of honey (I figured that if I was going to change the yeast, I may as well go for something more of a cider than the AW...

How do you do that?

Ok, cool. That is good news. I guess I'll just put the lid on and save it for tomorrow. Good deal!

Oh yeah, The OG of the brew was around 1.062 and the reading I took this evening before all of this happened was 1.011. I'd guess it's done fermenting.

Update. It is perfectly calm and actually starting to clear already. I think the estimation that some trapped co2 was released is accurate (surprisingly it was a violent reaction). Unfortunately, it's a bit late to bottle tonight, so it will have to wait until tomorrow evening. I've covered...

Ah, ok, that actually makes a lot of sense. Thank you for the information. Normally, I wouldn't mind waiting, but I would really like to have this ready by Christmas/New Years. Will putting it in a colder place actually make it clear up quicker or does it matter? BTW - the beer tastes...

Ok, I've got a Scottish Ale that I started three weeks ago. It's still in the primary, but it was nice and clear and ready to be bottled. I brought the carboy downstairs (oh so carefully) and set it in the sink. My son goes over and washes off his dinner plate with hot water. I'm guessing he...

So I'm at my LHBS today and I'm talking to the guys there about making EdWort's AW and they recommended I go with the WLP028 yeast instead of the Montrachet yeast saying that the Edinburgh yeast won't be quite as dry and will leave a bit more of the full flavor. Has anyone tried this? I've...

Thanks for the advice guys. I may just go with the standard Montrachet yeast and then experiment on my next batch. Evan!, just out of curiosity, why do you call it prisonhoochfelwein? Is it because you are a purist or because it really is that horrible? Can you recommend an alternate recipe...

Thanks for the info. Does this yeast make a huge difference in terms of sweetness? I'm not a fan of sweet ciders, but from everything I've read, the standard recipe for this turns out incredibly dry. As such, I was just looking for a way to add a touch of sweet to it. Would I be better off...

Does WLP300 leave the apfelwein cloudy, as it does a Hefe?

I've been reading about this a lot lately as I'm about to bottle my first batch. From what I've been reading, the style of beer should determine the co2 volume. For example, Scottish Dark Ales tend to be less carbonated. As such, I plan on only using 3oz of sugar as opposed to the full 4 oz...

Clover Honey can generally be picked up at any grocery store. I know my local Walmart sells a 1 lb jar for around $4.00.

B1B - Thanks, I was worried I got a bad batch of yeast or something. Speaking of clarity, I used "organic" apple juice instead of the Treetop. As such, it was cloudy juice from the get go. I'm assuming I shouldn't expect this to clarify once fermentation is over. Is that an accurate...

I have a quick question about the fermentation process of the Ancient Orange Mead. I followed the directions as they were stated (for the most part, I zested the oranges instead of keeping the peel on). I pitched the yeast at room temp, which was around 71 and put it up in the cabinet. After...

That is kind of what I figured. The concepts are the same, but being a noob, I figured I was better off asking. Thanks!

Just out of curiosity, do you have to switch out the blow off tube for an airlock? The reason I ask is that I want to throw together a batch of Ancient Orange Mead and I only have one airlock. Currently I have a 5 gal batch of ale that is just shy of a week old. I've got the blow off tube on...