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Glad you liked it. The reason that I stop fermentation short is because I find it the best way to keep a true apple flavor. If you ferment out and backsweeten, you have 2 options: 1) Backsweeten with sugar, in which you don't get that apple flavor. or 2) Use (unfermented) cider and dilute the...

If you are doing primary in a carboy, I'm pretty sure it won't really matter. Just dont fill up too high and make sure you use an airlock.

Honestly, i never really deal with chemicals, but from what I hear campden or any other chemical would have a hard time killing fermentation while its running downhill. Perhaps you could cold crash, put in a carboy,then kill with chemicals. Your scenario would work, but you might as well...

I'm assuming you are referring to a cream stout, not cream ale. As far as I know, there is nothing out there. I've hear aspartame can also give it a "milky" consistency, not sure if that is true though.

Because of pasteurization, I'm pretty sure aging would have a minimal effect.

By the way, this actually ended up clearing nicely after a couple days in the bottle, wasn't expecting it to

I used Nottingham ale yeast for the recipe. I use it for a lot of recipes as its a good neutral yeast. I know most people use campden tablets for recipes, but I don't. I've never heard any complaints about off flavors from campden tablets.

I would just try some Bacardi daiquiri concentrate and brew it up like you would a hard lemonade. Mix concentrate with water, maybe add a little sugar, dissolve in boiling water. Let it ferment to about 5% abv or whatever you want, then bottle. Let it carb for a day or two, then bottle...

Bottle pasteurize. Get carbonation to a level you want then kill yeast with heat.

After doing some research, I found one interesting observation. All fruits are called fruit wine except for one category: the pome fruit. This includes apples, pears, quince, ect. These all have their own specific names. I don't know if this has to do with region of origin or their unique...

Definitely multiply the juice and the sugar by 5. As far as the energizer and ur chemicals, I would follow whatever the directions to those tell you, typically they are by the gallon. so yes, multiply that number by 5 also.

So I was at the local orchard the other day, and decided to buy a few gallons of fresh (unfermented) cider to make hard cider. I gave it a taste and enjoyed it so much that I decided I wanted to brew it in a way that keeps as much of the original flavor as possible. Also, this recipe is a huge...

How did you find out what temperature the dishwasher runs at?

This really is great stuff. I not only have used this for cider, but also plan on using this technique for my sparkling sweet meads and my hard lemonades too! Brilliant and simple!

This stuff sounds great. I don't keg, so tell me if this would work. I was thinking of back sweetening as stated, then bottling. After bottling, I will let it sit at room temp for a day or two then stick it in the fridge. This should make it partially carbed and partially sweet I would...

Here's my thing, you can be a beer snob, and you can appreciate beer, AND you can appreciate what macros do. The fact of the matter is that it can be incredibly difficult to put out a refreshing pale lager that has that slight grainy flavor, and doesn't give you any off-flavors. Although I...

Haven't had a chance yet, unfortunately, but I should get started in a week or so. I'll keep you posted though!

I've been doing some research, and I found out even a lot of the big liqueur makers (hiram walker) just ship in neutral spirits and all they do is mix them with flavors on site. Who would've thought?

oh ok so none of the actual flavors are fermented. Instead, you ferment the base alcohol and then add flavoring... Can't say there's anything fun about that!

Yeah I did, but aren't these just for adding to neutral spirits?