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Well, I'm no expert by any stretch of the imagination, but if you like how it tastes now, then rack and/or bottle (probably need to pastuerize to prevent bottle-bombs). OR let it go a little longer. One thing I've learned by reading this forum is that there are no hard and fast rules. Do...

Looked this over yesterday and decided to follow Joe's advice (since this is his recipe), i.e., don't touch it. The amount of honey on the bottom is now about 3/8" deep. So the yeasties must be doing something good.

Even though I was still getting some settling in the secondary, the wife wanted to get this bottled up so it would be ready for Xmas. I tried to explain that probably wouldn't happen but SWMBO won out. Back-sweetened with about 2lbs of Brown Sugar, placed in 12oz longnecks. Also put about...

Taken the plunge and started my first batch of Joe's Ancient Orange (what could go wrong, go wrong, go wrong....) Been in the primary for about 4 days now and I noticed about a 3/4" layer of honey on the bottom of the jug. I had had it pretty well mixed or so I thought. Is this "normal" for...

DOH ! Should of thought of that..... Thanks !

In looking at the honey containers at the store, I see they are labeled as X ounces. My question is, "Are those fluid ounces or weight ounces? Or does it even matter for honey?" Thanks in Advance Wildbill

Now that I am an experienced brewer (got 1 batch under my belt) :rockin::) I'm looking for a recipe for the next batch. Thought I might try to replicate Magner's if that is even possible, Any thoughts? Thanks Wildbill

took my Red Star Champagne yeast about 3-4 days to do 1.5 gal of fresh juice. YMMV, however.

In reading through a LOT of posts here, I see lots of comments along the lines of "let it age and it will smooth out". My question is "Why? What is it about letting a rocket-fuel age that allows it to smooth out?" The bottle(s) are sealed, theoretically, so nothing should be getting out...

Oh yeah. Knew enough to get airlocks and appropriately sized corks for everything. Wildbill

Like you, I'm just starting out. One of the things I've discovered I'm gonna need going forward is a LARGE funnel so I can pour from my pasteurizing pot to the carboy. Used the largest, grocery-store funnel I could find, about 4in. in dia., and still made a huge mess. I have also bought...

Racked to secondary and off almost all the lees. Took a sample, sg is 1.0 (which explains the lack of fermentation) and it is definitely alcoholic! Should I let it sit in the secondary for a bit then bottle? I'd like to end up with a sparkling, sweet cider if possible. Thanks for any and...

After the bushel of apples that my wife bought for a holloween party went unused, I thought, "Let's make cider!" I did the following all before I found this board. So we juiced the apples, loaded up the stew pot and pasteurized. Possible mistake #1--during this process the temp got away...