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I know my cider will ferment dry. I know the amount of xylitol needed to bring it to the sweetness I like. Can I throw xylitol in before the ferment then?>

I am starting to see this a lot. Taps directly on the OUT with no tubing.. How does the balancing happen here so you are not getting a glass full of foam? Some of these taps have adjusters on them but that will not create the back pressure you need will it? Anyone have experience with this?

I am using a 5x10mm vinyl tube for the put line and after a day the beer in the tube loses all co2 but does not taste bad. There is no beer leaking out so I.assume the co2 is getting out through the tube fabric. After first pour and the beer from the line is purged the beer is fully carbed...

You brew 9 litres but get 8.5L as some of the beer has turned to cake and trub. Does this make the beer stronger then? Should I brew 9.5L or will I then have a beer that is the strength of 9.5L? I guess what I am asking is does the cake and trub concentrate the final product...

If I don't sulphite my mead will it turn to sherry? I am making sure it is up to the neck of the carboy in secondary. When I eventually stick it in the bottling bucket should I sulphite it? When I rack it for the 2nd time should I? What do we all do here? I have a pyment and a show on...

My beers are always sour and I have eliminated anything i have done in my methods. I have bleached everything and still they turn sour. In a carboy at 20c beer has turned sour. Could it be the 95% humidity, 35c (95c) air that is infecting it as I coil cool the beer?

This is a melomel, not a pyment. How many oz. or grams should I use per litre? This is to be added in secondary. I did a 5 litre batch. I do not want crazy flavour, just nice. Should I add peels?

Hi. I tried my beer after 1 week. Carbed but nothing fabulous. Is the yeast creating off flavours during this mini ferment?

I am trying to prime 4L of wort and I am getting 2 very different numbers from Northern brewer's calculator which I usually use and beersmith which seem to be under estimating. So frustrating! My wort is 4L Temp is 22C Prime at 2.5 volumes with honey Beersmith gives me 22.57g honey...

I would natural carbonate as only 1 top so, same as a bottle with half the priming sugar, am I correct? Bought this because it won't be affected by sunlight and 2L is a small enough batch to drink at one sitting. Cost me a little over $10.

Bag of Osmanthus flowers instead of the clove and cinnamon. EXCELLENT!

I take a cheesecloth and dump that wort through it into my fermenter. I have a feeling this oxygenates it well as well. I sanitize the cheesecloth first. Results in a nice wort with no trub. Any negatives?