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I think that is a good idea! I just had a 3 gal batch of AppleBerry Wine go crazy for about 24 hours. Thank goodness I had the foresight of sticking it inside a wide bucket! It still sprayed a sugary mess from the airlock, but at least the bulk of it was caught by the bucket. Seems to me...

This isn't the first time I've seen a fermentation. I have two ales and a mead and now a spiced cider going as well as the AppleBerry wine. The ales and the mead never had yeast growing on the sides of the carboy above the wort like this wine does. Of course they didn't have explosive initial...

Bottled and aging, getting anxious to bust this out and let my friends try the finished product. Should be good times!!!! Colossal Wassail (spiced cider) :tank: Primary Brew - OG 1.064 4 gal cider/juice **(probably want to get a fifth gallon for topping off and enjoying what's leftover)...

Ok, that makes sense, but this is the first time I've seen it growing on the top of the carboy like that. Crazy yeast!! I used Cooper's Ale Yeast in this and it kicked up very vigorously for the first 24 hours... Thank you all for putting me at ease. I'm a little paranoid about...

I figured. It sounds like some tasty stuff, definitely potential for cider! I used the dark brown cane sugar rather than regular brown sugar. Not sure exactly what the difference is, but I think it's going to give my cider that deeper flavor to compliment the spices! Can't wait to make...

Any ideas on what this yellow growth could be other than a bacterial infection which is what I think it probably is??

One day after pitching this batch of AppleBerry Wine, it went nuts and erupted all over. I had to remove the airlock multiple times because it was getting plugged with pulp. I used One-Step sanitizer on the airlock and tried to be careful with it. The following day it had settled down and I...

One day after eruption I noticed this yellowish mass forming around the top of the carboy.... I'm afraid this batch is doomed.

Wow, that almost sounded like a commercial....

The berry pulp along with the extremely vigorous fermentation from the Cooper's Yeast has lead to a minor eruption!!! Fortunately I had suspicions that this could happen and had already placed the 3 gal carboy inside a bucket. Now I'm just wondering when it's going to settle down enough to...

Doesn't want to invest much... hehe.. I just dropped over $800 for my setup to do about 4 to 5 five gallon batches at a time... I know you can do it cheap, but I prefer to have the right equipment to do the job right! Funny thing is I will have to spend quite a bit more for when I make the...

This is pretty ignorant to post on a brewing forum for homebrewers. Serious homebrewers don't do it just to get drunk, they do it for the exceptional and widely varied flavors as well as getting a bit tipsy. Homebrewers are proud of their creations, to tell them that taste doesn't matter only...

Here it is... the final recipe I'm going to start this weekend! I'll let you know how this goes if you'd like! Colossal Wassail (spiced cider) :mug: Primary Brew 4 gal cider/juice (probably want to get a fifth gallon for topping off and enjoying what's leftover) ~1 gal fresh juiced apples...

Ok, so I need to order both maltodextrin and lactose... hopefully no one drinking my stuff is lactose intolerant! Both batches were well aerated and swirled around after pitching the yeast. The ambient temperature in the room was a bit on the high side of around 73 F but has cooled with the...

That's an EXCELLENT idea!!! Kudos!:tank:

Thanks so much for clearing this up for me. That's pretty much what I assumed was the case, but I was still a bit confused. Maltodextrin.. I'll have to remember that and order some. My Honey Amber Ale could have used a bit of sweetening. Main reason I asked was because I just bottled my...

Thank you for the suggestions! I was thinking maybe even the frozen concentrate stuff, but then I crunched the numbers and it would take about 14 cans to make the 4.5 gals at about a buck per can ~ $15. If I can get some Mott's or Tree Top juice already mixed, I don't have to worry about...

I'm wondering how it's possible that you can have something finish at a gravity greater than one with some residual sweetness and still feel safe bottling with more sugar (dextrose). How can you be sure the sugars in the original wort won't continue to ferment along with the added sugars and...

Real fresh cider is seasonal.. I just asked around the grocery stores and they said they expected to see some around Halloween. You can also find the phone number for your local apple orchard and ask them if and when they will be making some and get it directly from them... I'm opting out...