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The target that I work at has pasteurized sorb ate free apple code on clearance (1.88 per half gallon after my discount). I have 2.5 gallons, and I want to make more of an apfelwein with it. How should I do this. Table sugar, brown sugar, etc to bump up gravity, heat the cider to sanitize, etc.?

I just finished the majority of the build for my first gravity fed all grain brew stand. It's made of wood (I know, it's a fire hazard. I'm going to be adding in heat shields) a couple of other additions will be a shelf to hold my propane tank, and a shelf to hold my beer

A year ago, my wife bought me a Mr. Beer kit for my birthday. After having trying my dad's Mr. Beer batches, I was eager to get started. The results were terrible. I tried 4 different batches, all of which ended in failure. My friend, who is an extract, recommended that I bailed on the pre...

I recently bought two 1-gallon all grain batches from my LHBS. One is a porter, the other a milk stout. The porter has an estimated OG of 1.058-1.062 and a FG of 1.015-1.017. Ill be using Safale S-04 yeast. The people at the shop say half a packet (5.75 of the 11.5 oz packet), the directions...

After using the Mr. Beer kit my wife bought me last month and getting mediocre results, I've decided to upgrade my equipment. Due to space constraints, and the fact that I would rather brew more often than brew more beer, I've decided to stick with small batch brewing. I have an oversized wine...

Im currently brewing using Mr beer. I want to start using other ingredient kits but my LHBS only carries 5 gallon batches. How would I adjust for brewing with my 2 gallon setup? Also how would I preserve any leftover extract?