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OK, so best options are Kviek yeast, Saison or Omega Hothead. I will try the Kviek (because it is so unique) and I like the hothead, but it's very expensive (will try it once) but any suggestions for dry ale yeasts? I will use "swamp" setup with fan... might do OK.

Look very closely at your bottles before opening. Right at the top level of the beer is there a ring? If so, it means contamination. Hold the bottle with light from behind... gently tip it at an angle to see the ring. You don't always have a ring, but if you do there were sanitation issues. I...

Just curious... do you have a temperature control on the fridge? What temp does a thermometer show?

Thank you so much for doing the math, and guidelines for carbonation. I am going to use 1/2 cup and some extra water to reduce headspace... should end up with a nice medium carb. RPh Guy, yes I do tend to overthink things. By the way, I used 3 cans of FAJC and filled the rest of 1 gallon jug...

Main difference would be by doing a 1 gallon batch, then transferring to bottles, you leave some of the sediment behind (use a siphon) but only after it has set a few days, so you would also have more alcohol. If you don't want that, just do the bottles, but don't use too much sugar. Ginger is a...

You might try fermenting this in a 1 gallon glass jug (you can buy one, but for a few bucks more just get a jug of cheap wine (or use plastic water bottle) Use an airlock and let it set a few days (or a week) Before putting into bottles, add some "priming sugar" (not too much... it may still...

Like John Lennon said "let it be". Just leave more headroom next time... I think people obsess over this too much (headroom)

By the way, this is my first time doing bottle carb with cider... have done this many times for beer in 12oz bottles. For beer I just used dextrose and a bottling bucket. What about using corn syrup? Will it leave some sweetness or does it all ferment? I guess I could do one 2-liter bottle...

I'm doing a 1 gallon batch of cider (apple/cranberry... semi-high gravity) and bottling in two 2-liter plastic soda bottles. How much apple juice for priming? I figured about 1/2 cup for each bottle. Also, there will be too much "headspace" so should I add water or take a chance and use more...

Right now it's surprisingly cool here in California, but that won't last for long. Going to do my best to keep fermenter cool (evaporative/ice methods) and will only do ales. Which yeasts do well at higher temps? I'm using dry yeasts.

Don't know what a speidel is, but I do have 3 gallon and 5 gallon glass carboys. I use those for beer and like the 1 gallon for ciders so I can try different ingredients in small batches. I do tend to rush ciders (beer is much faster) That's why I don't make wine... don't have the patience. Just...

So using some malt extract and/or grain malt is common, but has anyone actually done this with dark malt/grains (or tried something like this)?

Hey Soulshine2, what is the brew in your avatar pic? I love dark beers.

By the way, I actually like the cheap wine... it's a chianti made locally. Just buying a 1 gallon jug cost almost as much (with shipping)

I got a side job so just going to get another 1 gallon of cheap wine ($12 and I get a glass jug too) For now, just made a batch of apple cranberry cider in glass jug and will drink the wine in time for secondary. I was going to skip secondary, but this batch is high gravity I want to let it...

Using dry yeast for now (in the past my best beer was with liquid yeasts, but low on funds now) I still think it's important to get lots of oxygen.

Cider forum, but same thing basically. Actually I don't usually do secondary with beer, especially ales. Maybe for a special batch of lager. I'm going to skip the secondary this time for my cider... just let it go longer in primary. It's a simple apple cider with some cranberry juice. Temps are...

How soon should I rack from primary to secondary? I know it's a judgement call, but what are common times?

After reading horror stories about glass carboys, I'm afraid to shake one (even a 3 gallon... no way with a 5 gallon) but a little 1 gallon (with built-in handle) is too easy! I use the 1 gallon jugs for cider anyway.

Small 1 gallon batches. I have a glass jug and a plastic jug. Should I use plastic for primary, then glass for secondary? Does it even matter? Eventually will have several glass jugs so I can try different ingredients, but have to use what I have for now.