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is there a place that I can find these formulas so I can understand the reason behind the number 46 this is intresting

all I used was 11 cans of fruitopia kiwi/raspberry concentrate 2.5 lbs of white sugar 2.5 lbs of corn sugar and the rest water in a 5 gal carboy what is the formula to get the og

on may 1 I started a batch of hard lemonade it had an sg of1.064 I started a batch of kiwi raspberry on may 4 sg was 1.068 today I started a batch of peach so whine I had all the equipment out I thought I would check the lemonade and kiwi raspberry see how the were coming along my lemonade is...

so the ferment time might be a little faster? would it affect the taste that much?

I'm starting a batch of peach I was going to add sugar and I'm wondering what is better to use white sugar or corn sugar or a mix of the two what is the difference in the two when it comes to fermenting thanks

that's great to hear I know it is a tough ferment I was going to dump it I thought it was a lost cause but after a week I saw little bubbles in the lemonade rising up and the air lock started working I guess my mistake is that my first batch of cider was apple the second was peach which...

I started some hard lemonade a week ago it's finally going now I have been reading stories about the tragic outcomes like tasting like furniture polish Just wondering if anyone has had good results working with concentrated lemonade and are there any tricks or is it luck of the draw

I'm starting to get air lock activity today I'm still wondering if I should stir or not

sorry to hear if it makes you feel better I bought one of the self priming siphons this weekend. in my mixing bucket I made a 5 gal batch of kiwi raspberry with an added 5lbs of sugar with my bucket on the stove top and carboy on the floor, I put the hose in the carboy and the pump/cane in the...

I found it was like a dry wine it was pretty good because I don't like wine so that should say something about the taste when you say a small amount are you talking like a 1 gal batch that is what I made once it was done fermenting I racked it to a second 1 gal carboy and added potassium sorbate...

well it looks like it's starting to go but it is very slow hopefully it will kick in soon I added some nutrient we'll see what happens I'm a little worried about the taste now can't someone tell me they made this and it was great (truthfully)

I will add more nutrient I've noticed that all the yeast has settled at the bottom when I look at the bottom of the carboy it looks like two layers the bottom is the yeast and a light color liquid then on top of it is the juice (red) should I leave it alone or should I stir it and how...

that is correct 5 gal fruitopia 5 cans kiwi raspberry 2.5 lbs white sugar 2.5 lbs corn sugar 1 tsp yeast nutrient 1 pack EC-1118 yeast the rest is water

I started a 5gal batch of hard kiwi raspberry I used fruitopia I don't have any listing for potassium sorbate there is something called ascorbic acid it has been in the carboy for 24 hours and nothing is happening is all lost or is there something I can do thanks

no leaks but I had to tape the straw to the cup once it started bubbling the straw kept floating to the top

I did shake it a little to mix it up no a hard shake because I thought most brews you don't want oxygen in because of bacteria I saw after that I spelled aid instead of ade so because I spelled it aid, I'm hoping it has suck a good kick you'll need a doctor after:D

I'm trying hard lemon aid I started my yeast (champagne) in a bowl with sugar and water then I added the lemon aid concentrate 1tbl spoon per hour to get the yeast use to the acid I pitched it and it's been 24 hours now and there are very little bubbles coming out of the airlock is there...

here we are

when your 1 airlock short you gotta do what you gotta do

I did the photobucket thing but when I put the link up it disappears when I post