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whew! yes that helps, thank you.

i get that...but that doesn't really answer my question. i'm looking for a limit of what will start giving me bottle bombs.

about at what point am I in danger of having bottle bombs? 7 oz? I'm trying to figure out a general range of safeness for adding sugar.

I guess I just don't understand why people come up with all these convoluted ways to aerate the wort. Can't you just shake the bucket a bunch? Or, assuming you're topping it off with water, can't you just pour the water from high up? The most ridiculous example is that thing you can buy from...

I noticed that all of midwest supply's kits contain 5 oz of priming sugar, and the packages of sugar you can buy from them and northern brewer is 5 oz. The instructions always say to boil a cup of water and all 5 oz of the sugar and to add it for priming. So my question is: is 5 oz about...

Despite what organic nuts believe, Splenda will not give you cancer, it is safe.

Your beer is ruined. Please send it (on your expense) to my address so that it can be properly disposed of.

heh. yes i do, although 4 months would probably be fine too :ban:

The problem I've noticed with kit recipes is that they often are just boilerplate language, and the only part specific to the kit is where they talk about adding the hops to the boil. They will always say 1 to 2 weeks in primary, 2 weeks in secondary, and 2-4 weeks in bottles, so it doesn't...

just check hydrometer readings as it slows down. if the yeast doesn't go all the way, then you can always do something to fix it.

OK, so I used the calculator for Cider - Standard Cider and Perry volume of CO2 - 2.25 4 gallons 68 degrees it says I should use 3 oz of glucose or 2.8 oz of sucrose. Maybe I'm just an idiot...but what kind of sugar is in my organic apple juice from whole foods? and I noticed that the recipe...

hm...that's an interesting idea. Maybe I'll try that next time.

I use a bottling wand. It leaks regardless of whether i have the spigot on or off. I can handle it when I'm actually bottling because I have it over the dishwasher. But when I'm racking to the bottling bucket from the fermenter, it creates a big mess. Then i have to move it from the basement up...

Bottling was a mess...mostly because my spigot had a leak at the bottom. Is there some way to fix this?????

I have 4 gallons of apple juice fermenting right now. I'm going to prime with more apple juice, and I wanted to know how much to use. The label on the juice I'm using says it has 26 g sugar per 8 fl oz.

haha

Dear flying spaghetti monster that was messy my spigot had a leak in it, which caused all kinds of problems. I'll have to figure out how to fix that. anyone have this problem? i only ended up with 46 bottles...i was kind of expecting more like 54, so that's disappointing. i don't think...

Revvy is right about this argument being done to death, so I'll just add this link to a discussion about it. https://www.homebrewtalk.com/f163/secondary-not-john-palmer-jamil-zainasheff-weigh-176837/

Actually, everything I've read on this forum shows that this is completely untrue, although I admit I'm a n00b. It may sound cynical, but you are an online brewing company and therefore have an incentive to get people to buy more carboys, even if it doesn't actually do anything.

Nope. Don't even bother with a secondary. Just use a primary for a month and then a bottling bucket.