Search results

Does anyone know the teaspoon to gram conversion for measuring out 1 gram portions of Nottingham? My scale just flopped. Thanks! Sent from my iPhone using Home Brew

Hey all, I have a peach apple that is ready for bottling, started at 1.062 and it's now at 1.000. I usually bottle at 1.016, but let it go this time for a higher abv. Is there a formula or page that can determine the amount of apple juice needed to bring it up from 1.000 to 1.010? Out of a 5...

When using Pectic, is it just added to the carboy before the yeast and agitated until it is dissolved or is there a special method to adding it? Thanks.

Just filled my bottling bucket with a peach apple cider with an OG of 1.064 and FG at 1.001. A little drier than I wanted but the red star champagne yeast works quickly. Still active and I back sweetened with more apple juice and priming sugar. When I did my last batch using Nottingham, it took...

Regarding backsweetening, is it possible to backsweeten and produce a carbonated cider? I've been told if you backsweeten you must stabilize it first. My question, I guess, is if you could use the backsweetening as your bottling sugar or will you end up with gushers/yeast eating all the sugars...

I was told that I should add 1/4 tsp. sugar and 1-2 grains of yeast to each bottle in order to get a carbonated cider out of mine, which was stabilized. Does this sound correct and does it matter what sugar I use(cane, brown, corn)?

I started 5 gallons a couple of weeks ago and the OG was 1.056 and it was at .0996 when I stabilized it. I plan on racking 3 gallons into secondaries with different flavors and bottling the rest as a basic cider. When backsweetening with cider, what is a safe amount for adding a light sweetness...

I've had my cider in the carboy for two weeks. OG was 1.052 and now at .996. Real smooth, not sweet at all and needs a little body. I was going to split it into 3-1gallon batches. What is the average amount of concentrate for a one gallon secondary, for a slight sweetness? Also want to do a...

I have come across a recipe that adds 750ml of a raspberry liquor during the rack to secondary. I was curious if anyone has used additional spirits and what your results were.