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anybody???

i need to force carb 5 gallons of cider. Since it is my only keg, when carbed i will be bottling all 5 gallons. have never done it before so i have some questions. 1- can i do it at room temperature? all the threads i have read involve cooling the beer first but i have no way of doing this...

i have done some searching they archives but can't find a good link that pertains to my situation. i have some cider in a carboy. i want to kil the yeast and force carb it. i have some campden tablets? is that they way to go? my big question is about temperature. all the threads i read said...

how far upstate are you. i am in saugerties area?

so did you do it. did it work. how close was it to elysian

ok thaknks!!!

i got 3 one gallon batches of applewein going. they have been in primary for about a month and a half. i switched to secondary yesterday just to get it off the crap at the bottom. and then i topped off with regular apple juice to make up for the extra headspace. about 1 1/2 cups each. so...

ok i just read it a 3rd time. i see what you mean. i thought it said it made a liquid with that was with fat and flavor but it doesnt. whoops. so you have done this. did you use canned coconut milk. how were the results? i was gonna use fresh milk from a coconut. its pretty clear so i bet...

i read the article and watched the videos. i was to do this with coconut milk it would get out all the solids but the fat would still be in it. isn't the fat what makes the head of the beer go away? i would love all the flavor but not if it sacrificed head retention? any thoughts?

other than a healthy fermentation. does the nutrient do anything? i heard it can get rid of sulfur smell but i am not getting sulfur smell. does it do anything to the taste?

hi. making a batch of applewein and didnt add any nutrient. has been fermenting rigorously for about 3-4 days now and i was wondering if adding yeast nutrient now would do anything. anyone have any input

why isnt anyone answering your question. i have the same one

whats the total price tag?

can someone please tell me what sulfite and sorbate does? and how much you use?

i got about ten lbs of grapes from the grocery store that are left over from a job. some are red some are green all are seedless. can i just blender the heck outta them in the vitamix strain and add to some apple cider to make a grapey hard cider. will it work? will it taste like crap...

does it need to be in a smaller jar that is full with no air or anything or do you put it in with the airlock on as is

I made a starter on sat bubbled away all day sunday. now it is monday and it looks like i wont be able to brew for probably 2 weeks. is there a way to save this starter for that long and just restart it later? can i just put it in a jar and put in fridge? with or without airlock?

how was the head on the beer? did the oils effect it in any way? and when you say you used 30 bags do you mean ten bags at a time per roast or one bag at a time and then transfer to a new bag and then another..... etc

i wouldnt mind doing all grain but i had the left over pieces to do a partial mini mash.. j

ok thanks!! will adding the 6 oz of brown on top of the honey malt and the biscuit make it too roasted flavor????