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Accidental infection in a post-fermented cider... not sure what the bug is yet. Doesn't taste vinegary or sour yet, if anything more mellow and smooth than before!

I've put a proper lid on it now, and also got some more pictures from a better camera this time :)

I guess it was good then? ;)

I quite liked the few sours that I have tried, and want to eventually start brewing my own properly, but a recent infection had me accelerate my learning curve. One of the questions that I cant really seem to find an answer for is this: Is there any way of determining what bug has gotten hold...

Did a bit of a smell/taste test this evening - Smell is more apple-y and sweeter, taste is not too bad - actually less tart than before. Definitely doesnt have any vinegar taste to it. I racked it again to a new container, making sure to sanitise the hell out of everything and making sure I...

Hmmm, yeah it was perfectly fine on Friday night, then looked like this yesterday evening. It's only the second time I've used this container, and the previous batch was fine. Didnt use anything harder than a soft cloth when cleaning. I'll probably rack it again and top it up to get rid of any...

Hmmm... Is it normal for t to not show signs of infection until almost 2 weeks later? I'm not sure how it got in, I soaked everything in iodine sanitiser (can't remember the exact name) for the recommended time (~20 mins). I filled a couple of bottles at the same time, and they aren't showing...

Am I correct in assuming that this cider is now infected? Annoying (and weird) that fermentation was complete, and it has been in the secondary for a week and a half without showing any signs, and I leave for the weekend and return to this! >:(

The Mad Fermentationist covered this topic, hopefully this will help: http://www.themadfermentationist.com/2010/10/adding-fruit-to-beer-increases-alcohol.html

Chili con-carne beer :) Ingredients: DME + chili con-carne

I would

It's a bit of an experiement... I made a thread for it here :)/

hmm...after 3 weeks, just racked for the first time - this one is dark! Can't see any light through it from one of those massive spotlight-torches!

it seems to vary, i've never tasted sour milk/yoghurt - if anything mine has tasted like a bitter bready meat if that makes any sense at all? :P Mead making is great at teaching patience... Especially considering that if you want the "best" end product, you're going to be bottle-conditioning...

From everything I have read, mead just keeps getting better with age. I'm sure there is a "maximum" where it starts to drop, but it's in the order of several decades (assuming that it isn't infected etc etc blah blah).

I'd imagine that the limes + tea would give it a bit of a tang when it is still young. I wouldn't worry about it :)

wow, nice colour! Do you know what your yeast is? or what it's ABV limit is?

I'm loving this thread! Unfortunately I dont have Skyrim yet (computer cant really run it to its full potential), but i'm a massive fan of the series... I havent tried it, but more than one person has claimed that tomato wine is really good! And another has won competitions with a potato...

One of my friends is having an engagement party, and one of his favourite beers is the Kosciuszko Pale Ale (local microbrewery product) I thought it would be a good chance to include a more "man-focused" gift as part of our present. From what I can find about the beer, apparently: "Our original...

I'm thinking of doing a "layered" bochet similar to this (something like a ratio 1:1:1:3 of raw, amber, dark, black), but I dont think it will be like a stout (just a feeling, i could be wrong). Your best bet is probably going for a braggot, which is similar to your number 2 option.