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Boiling the heck out of it is how maple syrup is made, and it is bottled around 190 degrees F. If your bottle is unopened, your syrup is good to go.

No, that's not cider. That is a cocktail recipe. Doesn't sound bad, but it has nothing to do with cider.

My full-size fridge fits 3 Ale Pails. I need that much space after harvest (I have 17 gallons of pear juice that I need to get started fermenting this week), but it really is huge most of the time.

I'm for ending time zones altogether. It would sure make travel easier. People adapt quicker than they like to admit. If you live in an area where the business day starts at 1700 and runs to 0100, so what? The only real change is simplifying the nomenclature.

I have for sale a draft shank that is made to carry two different beers. Lets you put two faucets over a smaller drip tray. It will need cleaned up. Asking $50 OBO shipped to the US. (Photo shows two; I'm keeping one.)

Stuff that I am trying to sell

I always have one of my most recently finished while making the next one. Just my thing.

Some units have coils between the fridge and freezer sections. I know for sure that mine does. My intended solution is to put the taps at the top of the fridge door and to fasten the two doors together so that no one can open one without the other.

You should be more concerned with your decision making skills than methanol if you actually drink that. That is the worst-sounding beverage I have ever heard of.

I want to try both llama and guinea pig. Hopefully will get at least one of those before the end of the year.

Yes, I have had the same thing. I'm going to try dieting and exercising more.

I did a beard last November, and I hated it. I'm not going to do one again this year. But I could stand to lose some weight. A healthy weight for me ought to be around 180 lbs, but I have been hovering around 205 all year. I like the idea of doing push-ups and sit-ups to earn beer, but I will...

If you're really going to add 2.5 lbs. of sugar, I would certainly recommend the champagne yeast. It's my go-to for cider anyway, but I have yet to try 1968 for cider. That project is coming soon, though, as I have an ESB in the fermentation chamber now, and I want to try that yeast on both...

I would drink it without thinking twice. Everyone has had mice a heck of a lot closer to their food than that mouse was to your beer.

I started with 5 gallon kits, and I just haven't changed. Four to six beers per week makes 5 gallons last quite a while.

I melted my auto-siphon with boiling water. Had a party tap fall down in the kegerator and land with just the tiniest leak. That wasn't fun to come home to.

Those fridges tend to be electricity hogs. I use 3 larger ones in my business. That is my only complaint with them.

In. Thanks

Just got a cherry cider out and into a keg. Put an ESB in, and I have 17 gallons of pear juice ready to go as soon as the ESB is done. (I can fit three five-gallon batches at a time in my fermentation fridge, but I don't do beer and fruit at the same time.)