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Color and clearity look really good. What kind of DME did you use?

Anyone who has taken a microbiology class should know you can't ever really kill all the bacteria on your hands. What most home brewers call sterile would not even pass for clean in a hospital. As far as hands go, I wash as I would if I were preparing any food item, soap and water then dry with...

I have used musselmans in my apple wine and a batch of graff I currently have fermenting. I've never had any luck with it clearing, but I'm impatient and don't really care about clearity. The stuff is so cloudy to begin with, I doubt you will be able to get it crystal clear without some fining...

I started a very basic cider about a month ago. After about two weeks the gravity was 1.016 and it has stayed there for the past two weeks. The original gravity was 1.05 so I'm sitting at about 4.5% abv. Fermentation seems to have stopped or stalled. Instead of trying to restart, can I just...

854+5=859 Just started my first batch tonight.

:mug: Imperial Stout Trooper. :mug: http://beernews.org/2009/12/new-england-imperial-stout-trooper-arrives-in-two-weeks/ I guess this is the second year they are making it. It's gotten some pretty good reviews on BA. Anyone tried it?

If they already have too much pressure, I don't know that applying heat is prudent. Cold crashing isn't going to stop the yeast forever, but it might buy you enough time to drink them before they explode.

I've read that UV light can strip flavor from ciders. No skunking because no hops but best practice is to keep it out of the light.

Open another one and do a hydrometer reading on it. You will have to wait until the carbonation settles because the bubbles with throw off the reading. Was the bottle you opened warm (room temp) or chilled? How does it taste?

My first batch was not drinkable on bottling day (or the day after) by the 3rd week, it actually wasn't bad. I had to drink it all at that point because the bottles were going to explode if I didn't, but I'm willing to bet that it would have been even better if I could have waited longer...

I can see it now, the weight on the bottom of the hydrometer barely breaking the surface. Dear Lord! 20lbs in 4 gallons, my guess for a SG would be about 1.300 my hydrometer doesnt even go to 1.2. I'm a little surprised you got that much to disolve.

If you wait until all the sugar is gone before bottling you wont have to worry about stopping the yeast. If you want to carb your cider, wait for the yeast to finish then add priming sugar before bottling. Now if you want some sugar left in for a sweeter cider you can use K-sorbate to kill the...

Original post. I have yet to read of someone who has actually remmove a red stripe lable. Does starsan work for certain? Anyone actually done this with a newer redstripe bottle?

+16=26,108

OIC. thanks

That table does not match my hydrometer (not even close) and it doesn't match the formula for abv (OG-FG)x131.25 Take an OG of 1.120 - FG of 1.000 = .120 X 131.25 = 15.75% ABV which is also about what my hydrometer says it will be if it ferments all the way out. The table says 19.1%. Am I...

If you already have it in the carboy and don't have another, I would just leave it there. You could rack it to a bucket but they don't seal as well as the glass carboys. Many people don't use a secondary for cider. Also, 131.23 is a standard number used for beer also.

I just got this basement bar (with attached home theater) finished this past summer. I rarely leave my house now. The picture doesn't do it justice. The wood stain always looks odd in photos. There is a 26in flat screen in the corner and the movie screen is just under 9ft.

Here is my math if you care. I have a 3 gallon batch of apple cider (wine) I just started with 4 lbs of brown sugar. OG was 1.120 which means 1 1/3 lbs of brown sugar per gallon raised the gravity .070. Based on that, 1lb per gallon should raise your gravity .052. .4lbs per gallon (2lbs per...

A higher alcohol content will require more time to mellow than a lower content but I don't think tartness is going to be an issue. Based on my calculations (which are probably wrong) I think 2lbs of brown sugar in a five gallon batch should land you right around 7-9%. That is with the assumption...