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yes, thank you.

Looks like more of the material is rising to the top on the right carboy, & it's continuing to 'congeal' or whatever is happening in the left carboy. I'm going to continue observing this, I have a sanitized carboy ready to secondary as soon as I feel it's ready to transfer. From left to...

Cavitation?

could someone point me to the math to do the conversions, brix to sg? I'm reading a bunch but still don't know if I should get a refractometer.... I've read that it's not accurate with fermenting wort, that alcohol will skew the results when done, & then pickeledpepper responded to a post in...

It looks like I got lucky! From what I read it looks like I should start transferring it to a secondary right away.... "Racking the clear juice from between the chapeau and the sediment can be something of a challenge, but is made easier by translucent HDPE tanks with bottom taps and a small...

Ive read the term several times but I'm still new and it hasn't sunk in yet. I'll look into it again. Thanks.

I got 3# of Xylitol from amazon, haven't used it yet, not sure if I will....read about it on someone's cider making blog.

I'm working on my 3rd & 4th batch of cider, these are most likely going to be caramel apple hard cider from upstatemike (or close, anyway). I only put in a pound of dextrose in each carboy, 5 gallons of juice each from a local orchard, nottingham ale yeast.... fermenting around 60F (59-62)...

A few batches ago I documented my wort chiller time. Here's my notes: 6:58pm - 212F - Start wort chiller direct from boil (left the pot on the gas grate on my kitchen stove) 7:01pm - 150+F 7:04pm - 125F 7:08pm - finished draining sink, refilled with cold, threw in full tub of ice from ice...

You used a bread yeast. I've done (drank) two 5 gallon batches, one fermented dry, one was the caramel apple hard cider, I have 2 other batches going right now, 8 days in primary. They smell sweet and good. Never an unpleasant smell out of any of the airlocks. My dry cider wasn't bottled...

http://www.amazon.com/gp/product/B00AOCKWMU/?tag=skimlinks_replacement-20

I'm new to brewing too, one rule of thumb I've read but not too sure about is 1, 2, 3.... 1 week in primary, 2 weeks in secondary, & 3 weeks to condition in the bottles.

I just racked this into secondary, I read 1.008. It was 1.032 when first brewed 11 days ago. @ 1.008, it seems it's mostly done fermenting, any reason not to bottle now or within a few days? It tastes OK, maybe a little light, and I think I'm showing 3.131% abv. ----it's low 'cause I used 6...

Samuel Smith's http://beeradvocate.com/beer/profile/113/573

Yes, if you like Hop Rising! Or The Devistator!

1, 2, 3 1 week in the primary (for fermentation) 2 weeks in secondary (for clearing....or flavoring) 3 weeks in the bottle (for bottle conditioning/carbonation) ---- or just keg it & wait a couple of days. Seems pretty flexible, so yeah, dry hop & leave it in for whatever it calls for...

typo - FG is supposed to be 1.015 (ibu 13, abv 4.5%, yield 5 gallons) Maybe my next tool will be a hydrometer. I already have one, but it's set up for RO/DI (for my neglected reef aquarium) and doesn't read within expected range.

I'm going to leave it alone - in the name of science!! (seems I learn most lessons this way). I'll just brew my Belgain Wit tomorrow & hopefully pay a little more attention. I also have a Merlot wine kit to do... & 3 batches in bottles :))) ...& a little hard cider in a gallon jug in the...

I'm pretty new.....what's 'profit'? Do you recommend leaving it as-is?

I have 25# of honey sitting here that I got to make some mead or cyser... no rush there, still reading up on it. I also have a Belgain Wit kit on hand so maybe throw in some LME from that kit?