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So what I did for *cider* since the last post is: Back to the LHBS for replacement grains...my 4-legged a$$holes (dogs) decided to get into my brew supplies on the kitchen table and ate half a pound of C40 and a couple oz of Special B. SUPER glad they didn't get into the DME! :eek: This AM...

In the last 24 hrs: Bottled off the last of my cyser to make room in the kegerator. Went to the LHBS. Made a 4 L starter of WLP775 for new cider and cyser. Kegged a pale ale and session mead. Ordered a 1.5 gal Torpedo keg. Cleaned and sanitized 3 carboys. Made new StarSan. Sanitized 3 buckets...

Gravity checked for FG and dry hopped two batches...

Not a great pic, but 2016 Fruitcake still has a decent head...

When I bottled last year's fruitcake old ale, I just used a bottle filling wand shoved into the tip of a picnic tap. Once the beer is good and carbonated, I just vent the keg then put pressure up to like 5 psi, and fill the sanitized bottles, cap on foam. Works great! I just popped an aging...

My weekend is right now! Brewed an APA and a session mead today (finally!)

Your new FG will be measured directly, once fermentation has completely stopped. You can pretty easily estimate your "effective" OG. If you know how much honey you added, you should be able to calculate how many points of gravity you've added. You can calculate a specific PPPG (points per...

Trying to get the yeast to peter out and then add more honey to a desired level of sweetness is a bit of a crap shoot. I think there is a more accurate way to get to what you want: If you like it better with a certain level of residual sweetness, you are going to need to figure out a weight or...

Wait until the next one comes...volume changes everything! Babies are relatively easy, it's when they're in school and have 15 million activities that you're time is really shot! For me it's meant less in general, and way more early AM brewing (like 05:30 mash time) than anything else.

I did a search and I don't think anyone posted this yet...it came across my Google feed. http://thehardtimes.net/news/homebrew-connoisseur-can-rank-worst-somehow-even-worse/

^This. I think it's sweet that the OP cares what the neighbors think about water runoff from cooling, but unless there are water restrictions in their neck of the woods, it's not really the neighbors' concern! I brew in my garage because I don't want to melt my composite lumber deck! (Aside...

"You took what, and you put it where? Oh, wait, yeah, I've seen that before..."

Molasses is pretty strong...I've used it as a late addition (sugar added in late primary) to a vanilla porter, and the character definitely comes through in the final beer. I'd be worried that it would dominate the apple flavor, and if I were to try it, I'd add small amounts and taste test it...

Agree with Yooper...although you could speed things up by cold crashing, or using finings (I like SuperKleer). With D-47 at that temp, you're likely to get some fuesels, so it could take some time to age out. The nutrients will hopefully have helped. When it's all done, if you stabilize and...

I use 2 oz in a 5 gal batch for dry hopping, generally let it sit for a week or two (or longer sometimes, depends on my schedule!)... You can't really take much from attenuation numbers when it comes to cider and mead...when you're fermenting almost entirely simple sugars, you will effectively...

Just some questions to clarify: What yeast did you use? Do you have any idea what the temp was when you pitched the yeast? Did you use any nutrients? Did you take any gravity readings before adding more honey? This is another way of asking whether or not you think fermentation was actually...

Yooper's estimation of 1.050 is pretty accurate in my experience. I've generally found measured OG's between the high 40's and low 50's depending on the year and apple blend. Almost any yeast will take a cider to dry or almost dry. There really aren't too many non-fermentable sugars in cider...

I didn't stumble on this thread until just now, so some of this may be too little/too late, but here's my $0.02 worth... I've been lucky over the years to have found sources for fresh pressed (literally, right off the press and/or directly from the holding tank) cider. I've never sulfited the...

Refreshing!

WTF....they actually still make that?!