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So I've been contemplating a cider for a while. About how many apples would be required for a 5 gallon batch? I know it will vary with type and size of apples as well as growing conditions, just a general idea. I was considering using a juicer. Opinions, options?

Mine starts blowing lots of foam for a few pints, then after it stops I get half a dozen.

Actually that would go over pretty well after dark. You'd make lots of new friends.

an extra fridge/freezer converted with a temp controller or digging a root cedller or a son of a fermentation chiller are pretty much your only options. The son of a fermentation isn't that expensive to build, but changing out the bottles of ice could get old really fast for something like a...

I built my CFC with 30' of copper. It takes 15 to 20 min to gravity drain 10 gal as opposed to 30+ with the immersion, but it goes quickly from boiling to less than 60 very quickly with no exposure to the air. With a lid on the kettle the temp never drops less than 205 even in 20* weather. Plus...

I've still got a cough, thinking about seeing a doctor soon. Silica is very bad for you.

I use a funnel to run idopher thru it. I catch it in a glass and run it thru a few more times. I'll tilt it around to run all the idopher out of the tubing. I'll run hot wort thru it to flush it out, then run it into the fermentor for a little bit before running the cooling water. I have tubing...

If you decide to try the cider route with the store bought apple juice make sure there are no preservatives, it willl kill the yeast. 100% pure apple juice.

^good advice. At this point there shouldn't be any oxygen in the fermentor, or atleast the ammount is way to insignifigant to cause any concern.

I ran hot vinigar thru mine a few times, then ran water thru it. I don't know if that is really necessary, but I did it anyway, I wanted to make sure it was clean.

Would be good for a traditional scottish or scotch ale. The Alpha acids break down over time. The lipid glands will turn orange. Old hops will have more Beta acids, which are less prevalent and weaker than the Alpha acids. It will not add much bitterness. Good for Scottish ales.

Opps..double post

I could barely even use my 55* bag. Had the bottom opened, pulled up past my knees, and the bag unzippered. Basically the only reason I used it was so nobody had to see my hairy @ss in only boxers, and so I could pull the hood over my head when the sun started comming up. Yeah, I'm built for...

Completely disassemble EERYTHING. Pull all trim and what everelse you can manage to pry off.

I picked up a 160K burner and the only diffrence form the solid cast 55K I had was the hose. Works with this burner You can grab the hose from here: http://www.agrisupplyco.com/cgi-bin/cgipagls?l=1&g=700264 Burner http://www.agrisupplyco.com/cgi-bin/cgiitmls?m=ThisP&p=30295.000000&l=1 Hose...

Try a pepper with less heat and more flavor. I don't have any sugestions, I just grab what looks good when I'm making my chilli, which is usually a little of everything.. I had Cave Creek Chili beer a while back from Black Mountain Brewing. Nice spicyness up front and some maltiness on the back...

I don't think you are acually supposed to be allowed to transport alcohol across state line without permits. The whole taxation thing. But since homebrew isn't for purchase, it isn't taxed, so there isn't an issue.

No, the tube is all the way into the recess at the bottom. Pressure is always below 12psi. It's wierd, once there is less than3" it stops foaming untill it kicks. Could just be some wierd pressure fluctuations. I'm not consistant with always keeping pressure on the kegs when not drinking...

Most places swap instead of filling anyway.

I'd say toss the yeast, it's less than a buck for the dried stuff anyway. Know nothing about the whirflock. As long as the oak chips are sealed might as well keep them.Brew a stout or porter. Cubes are better quality, but since you have the chips may as well use them. Killer deal.