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Ok so about a month ago I started a batch of cider. I just bottled it yesterday and as it sits right now, it's just kind of tart ( not real flavorful and very light body). The run down : i used store bought unfiltered pasteurized cider, a can of frozen apple juice concentrate, 32 oz of corn...

Gonna make a quick simple batch of cider and just want to use what I have on hand. Got a pack of us-05 and plan on adding it to 5 gal of 100% apple juice ( commercial brand) and was gonna add 1.5-2 lbs of corn sugar. Will this yeast be able to eat up the additional sugar? Any guesses on what...

I tried this in the cider forum and only had one view all day with zero responses so I'm trying here.... So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack...

So I made a gallon batch of Apple/pear cider. Very simple recipe of just the juices and brown sugar added to bump sg up. Started at 1.070 FG was 1.000, sadly I went looking for my last pack of red star wine yeast to start a peach wine I was making and could only find a pack of 05 ale yeast. Uh...

Hey i just got my kit from northern brewer for the cream ale. I have been researching on this site for a week now and understand the processes of adding fruit...i think. I plan on pasteurizing the fresh berries and then adding the berries AND the water to the secondary and then racking on top...

Ok so i have four very fresh (still greasy) vanilla beans . Madagascar variety. I am looking for a pronounced vanilla flavor. The best i can compare the intensity im looking for is Atwater Vanilla Java Porter. I would assume that would be considered a "Strong" vanilla flavor but not sure. I plan...

Hey guys, I recently got some samples of a bunch of different brews from a beer rep. One of them was a fox barrel pear cider. I'm not a big drinker of stuff like this but it was kinda tasty ( the wife loved it). I figure if I make some for her, it will let me continue my mini brewery on the...

Sooooooo......In making wine, i have always used my hydrometer to take readings and never have had a problem (or thought at least). In wine making, most starting gravity readings are supposed to start at "solid" numbers. For example 1.090 or 1.080 as the instructions state. When checking the...

Ok, now let me make it clear that this is my very first batch of beer i have brewed. I have brewed tons of wine so i have a pretty good understanding on how the fermentation process works ( generally speaking). I started with a Belgian Tripel. It sits in a room around 70 degrees wrapped in a...