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So my two mead/cider (can't remember the correct name for this) meider? hahah are in secondary and they were both quick to establish a nice honey colored but perfectly clear layer about 1" thick at the very top. I am in like 3rd week secondary but this layer is NOT getting any bigger and...

Is this normal for cider to be this color? I have always added brown sugar as a fermentable? And what the heck could the clear film on top of the cider have been? I am never going to use buckets to brew cider in aagain. And I am not using those inverted thimble airlocks anymore. Or the orange...

O.k. It may be possible that I had my first stuck.ferment. bc it is now.starting to bubble a little. Like one per minute. Ferment temp is on the cool side 64° so who knows. I didn't like the brew bucket for primary. Just hate to see a fermentation vessel empty 8-)

Ok so Ive got a couple carboys started and they are progressing nicely. Dec 11 th. They've got a lot of fermentables around 15% abv. Then around hristmas I filled a brew bucket up with cider added nottingham and nothing else as I wanted to try something that's a lil more easy on the liver...

Yup methanol is bad news but chemically its not even close to the fusel bi product so im wondering where this blndness claim is.coming from.

Cidah mastah... love ur input but gotta ask?? Ever crank through a rocks glass of johnny walker blue? Or glenn fiord highland scotch? Some people like the grimace the character and warmth that goes with a sip of something that equals eight times the strength of our raw product. Now about the...

my stuff changed, it's now smell like old alcohol much like a beer would smell after sitting out for a night. After the nutrient additions it smelled nice and fruity with only a hint of sulfur smell... today is one month in primary and it's still not completely done yet. I also had a lower...

yes it does but not to the extent that you get a nice solid head on a pour. when you pour the carb comes out very quickly. With that being said, I've never had it in there very long. perhaps after a short waiting period more co2 would dissolve into the liquid. Also, I've never put anything but...

I am having the same problem... one of my carboys has an off smell... sulphurous bad at first. Then added yeast nutrient then immediately changed the off.gas too sweet smelling appley .. then slowly it creeped back. Now it is simply an "off smell" the funny thing is that the other carboy has...

Like the ideA but 1.5 gallons of cider lasts maybe two hours at my place. Prob less on y boat this summer. Can't beat the ease of this oiperatiion. Def can't argue the benefits of the mini keg vs pet though. I use it more as a serving vessel than a storage container though. Got ten of them lined...

Yeah that holioday ginger tastes like I imagined cider should taste.

ll So wanting to add some different flavors intoi my cider. I've been very confused and hesitant over how to go about doing this. While heating up a glass of tea this morning a light bulb went off. http://www.celestialseasonings.com/products/category.html/herbal-teas sees like the perfect thing...

This seems like it was made to put in cider http://www.celestialseasonings.com/products/detail.html/holiday-teas/gingerbread-spice

So wanting to add some different flavors intoi my cider. I've been very confused and hesitant over how to go about doing this. While heating up a glass of tea this morning a light bulb went off. http://www.celestialseasonings.com/products/category.html/herbal-teas sees like the perfect thing...

I've got four refills so far. And im sure it could be used for anything. I filled it with screwdriver for my bro frat party. Worked perfectly

Yeah! Lol but I was thinking about that method but that would assume that I have a perfect extraction right? I read that the concentration of wine at least differs dependig on the temp at whih you concentrate. At.

How do.you know.the % alcohol.after ice concentration? I know the initial sg can a hydrometer or.refractometer still be used? I used red star champagne yeast

Interesting so the good and the bad will end up in the final.product... but will it still.ferment at all? Here is what I am thinking... concentrate just using the outside temp ~5-15 degrees overnight. Decant. Then if is still off flavor I could adulterate the concentrate with flavors or syrups...

Thank you... your clarification has helped immensly. I initially wanted to talk about the possibility of freeze concentration. But was overwhelmed by the search and the past threads. In actuality, this thread which started as a rant has been quite educatonal for me and seeing some of the...

https://www.homebrewtalk.com/f25/freeze-distillation-104882/