Search results

Or you could get some organic peanut butter. In that case the oil is typically floating on the top of the actual peanut butter so you can just pour that out. Let me know how this works. Sounds good to me. --Edit--dang...I didn't see Tusch's response. Well in that case...I second it!

Just start adding coloring. When it's green enough...stop. :-)

I am in the Navy (and lord knows we drink beer) and I told all my buddies to keep their non-twist off bottles. I am just trying to save money where I can. Why go buy some brand new ones when there are plenty being thrown away?

I am doing something like this. I am adding two cinnamon sticks and one whole vanilla bean as well as a few allspice berries with a little bit of ground cloves and nutmeg. Should taste DELICIO- SO!

Ok, I have just looked at all 8 pages of the bottling area and found nothing about re-capping a twist off. I got my hands on 20 empty "Session" beer bottles and they are twist off. Is there any way to re-cap these or did I just waste my time getting them (luckily they were free)?

Oh man! I was totally going to make something like that using the same german emblem. Back to the drawing board!

I really am asking for comments. I know it may seem like a joke but this is the sense of humor of my wife and I. We were both going for a "it'll f*** you up" type of motto.

So here is my new spiced cider label. It is still in progress. Critiques welcome. [/URL][/IMG] --Sorry it came out kind of small. This is my first image posted up here.

How much Cinnamon did you end up using?

I checked the gravity last night and it is sitting at 1.002. I tasted it and it tastes really good. But the cider is still very cloudy with a brownish orange appearance...what do I have to do to clear that up? Just let it sit?

So I know it's a nuisance when people start a million threads...but I am new at this and I tend to be a worrier. My cider has been going for about 2 weeks maybe 3 and I noticed today that it's barely bubbling in my airlock and in the better bottle. It is still going...just very very VERY...

I use just regular table sugar. From what I heard/read about cane it just takes the yeast longer to ferment it because it has to be inverted to an form of sugar that is easier to break down. Granted mine hasn't stopped fermenting yet, but so far it tastes good!

rowespencer - Go check around at your local high end dining facilities. A lot of places will serve champagne and just toss the bottles. Go in and ask if you can have a couple. Don't use wine bottles, though, they aren't meant to hold carbonated pressure.

Has anyone used or heard anything about this? The "Party pig?" I don't have the funds right now for a full kegging system so this seems like something I'd consider if there are any good endorsements. LinkParty Pig Kegging System

Regarding the bottle-bomb notion, I have read on certain sites and books that using champagne bottles are the safest way to go to help prevent bottle bombs. They are thicker and rated to withstand around 3 times more pressure as a regular wine bottle.

Quick question: what does JOAM and MOAM mean?

I just recently read here on one of these posts that one could use concentrate? Would any of you recommend using this instead of the liquified gallon jugs of juice/cider? It'd be much cheaper.

This is definitely going down in my "To-Do" recipes. Given the season, might have to be bumped up to next in line.

Now, I know I am an abomination to all men around the world but, I don't like beer. Does using crystal and the chocolate malt add any beer -type flavors to the cider? Or is that the hops that makes beer taste like beer?

So, basically, if I want a cider do not add any more sugar and it will keep the apple flavor with an ABV around 6 or 7? But if I want a higher ABV, I add more sugar and it'll have little apple flavor and taste more like wine, right?