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They didn't seem to have found a way inside. Just hanging on the airlock.

Hey guys made a batch of this Wednesday night. And within 15 hours it was bubbling away. When I came home today however, there was a couple of fruit flies around it. I noticed the airlock was low. I filled it back up. I'm probably ok right?

Pound when I pitch and the pound when I bottle. Also last batch I made when I was done a lot of the honey I added at bottling was sitting on the bottom. Any suggestions there.

how dry is this?

first batch is gone and everyone loved it. got my wedding in seven weeks making 15 gallons of this for it... any suggestion to raise to abv

Just finished pasteurizing this. The bottle I opened to test carb levels was yummy. Not as peachy as I wanted it but this is defiantly going into my rotation next time I might add more peach Sent from my iPhone using Home Brew

Never opened the fermenter until I transfer over the the bottling bucket. I did give it an aggressive mix while bottling the get the honey mixed in. Sent from my iPhone using Home Brew

What would cause oxidation? Sent from my iPhone using Home Brew

All bottled up Saturday night. Ended at about the 1.010 mark. Took a taste and yuck tasted like vinegar. How long for the flavors to come through? Sent from my iPhone using Home Brew

If you want it to be a dry cider use the priming sugar. If you use the concentrate you'll get a sweeter cider but will have to pasteurize to prevent bottle bombs. Sent from my iPhone using Home Brew

So it's bottling day. Quick question though I take it I want to take my final gravity reading after I add the peach nectar and honey?? Sent from my iPhone using Home Brew

Looks nice. I'm about a week ahead of you. Mine was about this cloudy when I racked over to secondary. It's pretty clear at this point. Only difference is my gravity was down to 1.000 at secondary Sent from my iPhone using Home Brew

Just made a batch of this. Can't wait to try it. I used some yeast nutrient in it. Though when I went back to the original post I see it didn't call for any. Oh well can't hurt. Maybe it'll ferment quicker. Sent from my iPhone using Home Brew

Just racked over to secondary and almost had a heart attack. I Had to buy a new carboy and went with the better bottle for price and ease. Stupid me forgot to get a bung thinking it was the same size as the glass, it is not. So after cleaning and sanitizing everything I began siphoning into the...

So if I do decide to backsweeten I would definitely want to bottle pasteurize? Sent from my iPhone using Home Brew

Do you need to pasteurize this after it's carb up? I figure I don't have to if I'm not backsweeten it Sent from my iPhone using Home Brew

Quick question. If I want to rack over to secondary to let it clear. Would I back sweeten then or would I do it when I rack over to my bottling bucket

Just made my first batch of this last night. First picture is right after I pitched the yeast and the second is seventeen hours in. Here's to hoping this is ready in time for my wedding. O.G of 1.052

Was this based on a five gallon batch. And Did you make the wort with the full five gallons of water or did you use less water and top off the carboy? Thanks

I appreciate that. Thank you