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Based on some rough calculations and a spec sheet of Musselman's Apple Cider there is ~ 3.7# of sugar in the 4 gallons of cider. With the additional 4# you added you should have an OG (Original Gravity) of ~1.088. If the yeast attenuates well (eats most of the sugar) you could get to a FG...

First, congrats in jumping in head first to brewing. I think many of us here started with a very basic setup and recipe like you are doing. Don't be discouraged and keep at it even if this batch does not turn out as nice as you would like. :mug: I started an apple wine a few days go using...

Anman were some of my favorite treats when I lived in Japan years ago. I say give it a try. Ganbatte kudasai!

I'm sitting for the BJCP Beer Judging Exam.

I may eventually move to a chiller like this but I can't do so for quite a while. :( This is my fall back position. I like your draining procedure. I think I can modify it to match my equipment. I will also try your experiment to get a more accurate measure of the loss. I have only...

I am in the process of designing/building a single tier HERMS brew system. I got some my inspiration from this post by blackheart. See his diagrams for my basic setup. https://www.homebrewtalk.com/f51/automated-herms-rebuild-216077/ My current questions center around how to cool the wort...

Welcome from another native Texian. My advice is to read, research, and study as much as you can. You will find a wealth of information on all aspects of brewing in these forums. Join a local club both for the social aspect as well as having someone local to help with any questions you have...

Can you post how much DME you used and the volume of each batch? Even a WAG (wild a$$ guess) would help. What was your storage temperature for the bottles? As a ballpark, a Stout (or other beer) at 2.0 vloumes of CO2 should require about 4.25 oz of DME (3/4 cup) for a 5 gallon batch...

I will pick up some empty 24 count boxes from the local bar for storage. You may have to show up early when the barkeep is restocking the beer cooler.

I'm in.

I pour the wort through a large strainer to filter out some of the trub then aerate with a stone and aquarium pump for 10-15 min.

I had a similar problem with one of my first batches. No bubbles from the airlock for several days. After a more thorough inspection I discovered that I had not completely sealed the lid on the brew bucket. After reseating the lid the airlock started to bubble. Since it has been 8 days...

You should always boil with the lid off. There are compounds (most notably DMS) that need to be boiled off. If you are worried about debris falling in you could cover the boil kettle with a screen.

To do so legally in Texas you would have to file for the appropriate brewing licenses ~$3000. I'm sure other states have similar regulations. On the other hand you could have your friend reimburse you for the cost of the grain, etc. and tack on a handling fee. Then just give him the final...

"Improvise, Adapt, Overcome" -Gunnery Sgt. Tom Highway

:smack: You are correct. I was should have written "caramelize some of the cane sugar" but Belgian and Invert seem to always go together in my head. :smack:

Weezy, I think bruteforce has yours beat on cost, and it only took him a couple of months.

You could invert some of the cane sugar solbes suggests adding so that it does not attenuate as much.

I'm in

A wonderful application. Thanks for the update.