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I havent made this yet for two reasons. Firstly, the stuff costs a pretty penny. Secondly, and Yuri has already pointed this out, the stuff doesent taste like much of anything. Its closer to a simple syrup than honey or maple syrup. Still, I;m going to break down and brew a gallon, (pry with...

That doesn't look too bad. I would even be interested in swaping for one if you hadn't gone and put high fructose corn syrup in it, but some would call me a bit of a health nut. As far as Wits go, I like a yeasty brew. And bottle after fermentation is complete. That lees will drop like a rock...

anyone tried making this? I hear that some very specific varietal pears are needed for this to work properly, But have not been told which. Any recipes would be appreciated.

+3 = 5346 gallons

So I've been making apfelwein and cyser in one gallon batches, as I typically acquire enough free apples every week or so to make a one gallon batch. I juice organic "dessert" apples, (gala, pink lady, granny smith, etc.), in a consumer centrifugal juicer. I heat to about 170 for a few minutes...

I am fermenting at about 59-60 degrees, (Large, cold, Chicago warehouse), I have been told that this (or colder, down to 40), is a decent temp for cider fermentation, preserving aroma and blah blah. What truth is there to this? I am using Montrachet yeast, but am thinking of experimenting with...

i've got the same query as Tusch. Have you not tried raking to a secondary and giving a few months to age? I am very impressed if you can be getting a highly drinkable beverage in as little as 36 hours. What sort of ABVs are you getting with this brew?

how long to wait? and in general, to what degree does a larger vessel mean a longer carb period?

I have read and heard more then a few say to keep fermentation temperatures below 60-65 F. http://en.wikipedia.org/wiki/Cider

it does not specify. It has the consistency of molasses, as well as the color.

So this cat gives me these two cans, (missing labels), and tells me that they are malt extract, and that I should make beer out of em. I do not know a damn thing about them. I plan on getting my gear ready and just wingin it. I have very little experince with extract brews, however. So I am...

So Ive got about a litre of this thick, molasses-esque paste called "sorghum Syrup". It says I can use it anywhere in place of maple syrup, honey, or molasses. This obviously gets me a-thinkin. Use in place of candi for a robust high grav ale? dark mead? Any knowledge of this stuff would be...

So I make the PM version of a Dog Fish head imperial stout from "Extreme Brewing". I got what I thought was all the ingredients from my LHBS in one box, but misplaced the recipe. So I get in the mood to brew and I don't have my recipe, and decide to go ahead anyway, using what knowledge I have...

do you mean, can I get six gallons of water to boil? Yeah.

After one extract stout, I go to my local home brew supply for some more goods. Alas, all out of Extract! I decide nows the time to go for an AG. I tell the shop-keep to give me some stuff. I want something hoppy. I get: 6 Pale 2 Victory 1/4 Choc 3/4 Munich 3/4 20l crystal 1 1/2 Perle...

what if you can't get your hands on DME? will liquid malt extract work? and If so, what flavor or variety would be reccomended?

sean, where in NH are you?

I need the same help, except im making stout with ale yeast. I can either pitch now, at at least 85 F or wait 10-12 hours when I get home from abroad. What to do?