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Hey all, I started a hard lemonade on my own before discovering this thread and I've run into a "problem." When I made this (started 6/5/13), I just pitched dry yeast straight into 1 gallon of store bought organic lemonade along with anough dextrose to bring gravity to 1.065. I used 1/5 pack...

Man that sucks! I understand that trades can get pricey both in product and pricing... But if it puts you put or if you can't handle the potential for something to go wrong you should take that into consideration to begin with. I mean shoot... I mixed up 2 packages once recently and I felt so...

Well, I got one! Lol

Update: After a few weeks of aging, the coffee flavor has diminished significantly. When I remake this I believe I'll be using 5 oz of cold extract as my starting point and take into account the aging out of the coffee flavor for the possible but likely addition of another .5-1oz on top of that.

Looks like that's me. Thanks for the haul! I'm looking forward to tearing into these!

Nice! Everything made it safe! I think that coffee IPA could use a bit more coffee but let me know what you think of the homebrew

I'm going to have to do this too, although I'll be making a 1 gal batch. How much sugar did you use? Do you leave this in the primary as you would apfelwein?

Looks like my package is on the truck for delivery today! Better late than never!

Thanks for chiming in! I'll rack it off the yeast as soon as my kegs arrive in the mail then. I'll just age it in the keg in my chest freezer

Dang, mine was supposed to arrive on monday but says its stuck at the sort facility... I even paid expedited... what a gyp

Sorry if it's an obvious answer, but did you pitch the whole dry pack for the gallon?

^Hit the jackpot with that post! Thanks for that!

Hey all, hoping I can get some advice... I've got a batch aging in the garage that's hit the 4 month mark and I planned on leaving it until september. Problem is that the garage is scorching hot now during the day and the carboy reads off the fermtape (my guess is low 80's). 1) Is it safe...

My sister LOVES Angry Orchard Apple Crisp and I made a batch of cider to her taste so here's what I came up with... Using EdWorts recipe as my base ... I backsweetened with 4 cartons of apple juice concentrate and also black english tea. To make the tea I steeped 4 English tea bags in 1 cup of...

Pardon my ignorance but what does "tannin" taste like. I've always thought of it as more of a mouth feel thing but read about possible astringent flavors etc... ie: I add black tea to my cider for tannins to give it more body and to take the edge off the tartness when it's consumed young...

If you throw a big towel over everything, you might get a few degrees lower. I did after my LHBS gave me the tip. I didn't think it'd make a big difference, but it did! Also, I suggest ditching the ice packs and grabbing a few cheapo water bottles to use instead. But just my preference after...

Which sours are best to try for someone in the tart/fruity category? I have a lot of Russian River (supplication wasn't my style) around me and I've been saving my Lost Abbey for a rainy day because of my first experience. The only sour style I've had and thoroughly enjoyed was New Glarus -...

Personally, I'd do it now. That way you get rid of everything you can and can just wait for the rest to drop out on its own. Cold crash it if you can. That when when it comes to bottling, you have as clean of a product as possible... unless you want to go into filtering as mentioned. Let us...

I thought Serendipity was tasty. Sweet for sure, but tasty. To each his/her own

This is exactly why I'm trying to get my chest freezer prepped ASAP. Unfortunately the sealer I used to seal up the seams on the inside takes 7 days to cure (grabbed the wrong tube)... As soon as this first application cures, I'm grabbing another and putting on a second coat to get it going...