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Thanks for the confirmation and tip on figuring final ABV. My primary concern was making sure I didn't make it too sweet, but knowing the final ABV will be nice too.

I have a batch of mead fermenting that I am considering making an apple/cherry cyser. I want to let it ferment dry, stabilize, and then rack it onto a mixture of honey, apple juice and tart cherry juice. My question is how do I figure what my final gravity will be. I think I know how but would...

"The shepherd eats more sheep than the wolf. "

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Just started a batch of this on Sunday. Already off to a good start. Just wasn't expecting the sheer volume of CO2 that I got on my first de-gassing at 12 hours after pitching. It blew all the water out of my airlock and into my face. Then the lid popped open when the airlock couldn't keep up...

Update: Gravity was down to 1.010. There are very faint traces of the caramelized sugar, but not as much as I hoped. Made another 1 lb batch of sugar, but took the caramelization further and let the temp get up to 375F. Gonna let this ferment out and not add any more no matter the outcome and...

Cherry wood smoked malt gives an almost bacon like flavor. I found 1 lb to be too much in a smoked ale I made a few months back. Sent from my iPhone using Home Brew

I thought about making one, but I like to experiment and try different things. Even when I make a beer, I'm not satisfied following a recipe. I always feel the need to tweak it and make it my own. I may do a bochet in the future, but this is what my creative side was telling me to try. Even if I...

While searching for ideas for my next mead, I came across threads discussing bochet and the marshmallow flavors that can be commonly be detected in it. I decided to try making a marshmallow flavored mead. Using real marshmallows was not something I felt was feasible. Instead, I chose to use...

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Thanks for the input guys. The plastic wrap suggestion got me thinking about clear packaging tape. After searching some more on the net, I found that several people have used it successfully. Plus it is a lot easier to work with than the plastic wrap. Thanks for getting me pointed in the right...

I recently found a 2'x2' chess board at a lawn sale and want to turn it into a pub table by pouring some 2 part epoxy on it. I plan on using a temporary frame to surround the playing surface to contain the epoxy while it cures and remove it after it is done. My issue is that I am unsure how to...

Working on a Stone mixed 12 pack. IPA and Ruination down, Arrogant Bastard and Sublimely Self-righteous black IPA on deck.

My first year garden using a recycled 17' antenna pole with Nugget, Fuggle, and Centennial. Sent from my iPhone using Home Brew

Ya, no problem. This is for a 1.5 gallon batch. 5.5# (1/2 gal) extra dark maple syrup 1 gallon water 1/2 Tbsp yeast nutrient 1/2 Tbsp yeast energizer 2 pkg US-05 yeast Heat water to 160F Add nutrient, energizer, and 3.5# of syrup. Cool to under 80F and transfer to fermenter Pitch both pkg...

Back in mid April, maple syrup season started here in upstate NY. I visited an open house at a local sugaring farm and picked up a 1/2 gallon of extra dark maple syrup. I used it to make up a batch of maple wine. I transferred it to secondary today (4/22) and tasted the gravity sample. Wow...

I have made 4 batches of beer using lemon and orange peel and have not run into this. Saw this recipie today and ran out to buy the stuff for it. Fingers crossed and hoping to see the first bubbles in the next few days. Sent from my iPhone using Home Brew

If you want to add it to secondary, just soak the peels in vodka/everclear for a few hours before adding them. I usually add the peels for my citrus beers at flameout. Sent from my iPhone using Home Brew

I recently made a batch that was in my plastic fermenter for nine weeks. I was intending on bottling after 4, but something always came up whenever I had the time. It turned out to be one of my better beers, and I can not detect any flaws in it. Just keep your airlock full and avoid opening it...

Great, and thanks. Thought I might be over-thinking it, but had to be sure.