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https://www.homebrewtalk.com/f51/tutorial-shipping-beer-93042/ This is your resource. Bubblewrap and individual plastic wrap.

Grain distillers have to throw away the "heads" of a run because it's methanol. Just sayin'

My avatar has my double hard cider. Somewhere between an apfelwein and a cider, It's at 8.5% and has much more apple flavors than Edwort's original recipe. PS the lighting stinks, as I live in a windowless cave

Antique iron key, fishtank, butcher block

Wines form a cap during the primary, but you leave that behind when you rack to the secondary. Wine needs to breathe for a couple of days, and you can't get that in a carboy.

I have learned to just lay out what tastes off. Keep it impartial without any judgement statements

Aireborneguy, As a native Vermonter I have to give you props for discovering the best brewpub between Buffalo and Portland. If you get a chance, go to waterbury and visit the Alchemist. Buy a case of Heady Topper. They are a great brewery who unfortunately permanently lost their brewpub to...

Give it time and rack it off the lees a couple more time. Or you could use a fining agent, or filter it. In the mean time, to deal with the bottles you have, you can put them upright in your fridge (not the door) and be careful to leave the yeast behind when you pour.

Rep'd

I prefer my cider chilled to 45F or so, But it is still very tasty at room temp.

I'd think they would be more suited to a beer, given that they are a starch. but how to make it work...

Alrighty then. It's sitting at 40-50ppm. Thank you!

Would it mess things up, or eventually dissipate?

Huzzah!

This was in Essex Jct. VT

you have a turkey fryer or a gas stove? running water for your wort chiller? No excuses :)

Shipyard pumpkinhead. I left the case in my car and it skunked :( First bottle was great though.

This was a huge hit at bbq's this summer. No bad reviews on my batch so far :)

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