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Unionrdr, Good point about the oxygenation, didn't think about that...perhaps a mesh screen around the end of the racking cane will work, that shouldn't oxygenate it much but would still filter...?

Hey everyone, So I'm a chemist which leads me to believe that the only way to filter something is with a big ass filter paper and funnel. I think if I pass my beer through filter paper into the bottling bucket that this might be a good way to filter it, BUT, I was curious if I could filter...

quick question: People on the cider forum seem to talk quite a bit about bottles exploding (cider bombs). Is this something that beer brewers must be careful of as well? (currently have my 1st batch of beer in bottles and my first cider in my primary) Or is it only an issue with cider since...

Two pounds of sugar? Is a good or bad idea to pitch in another pound of sugar? (1 week into fermentation). Using champagne yeast, how does that differ from ale yeast?

Ok, so is sorbate or pasteurization stabalizing easier? Could you give me a quick run-through of the process? Then when I back sweeten this is before I bottle yes? If the yeast are dead in order to back sweeten then how do I get carbonation into my bottles??.... Sorry, total cider newbie...

Aahhh I see. Will the cider be pleasant to drink if I don NOT back sweeten?

What is the need for stabilizing the cider by either sorbate or pasteurization?

I have heard people talking about back-sweetening and a few other techniques, do I need to do those with a "cider" like this?

There are no non sugar solids in the batch

5 gallons total

Hey forum goers, so i decided to throw 13 cans of frozen concentrate, one cup white sugar and a packet of yeast with 5 gallons of water into my carboy and see what happens. any idea what ABV I will get? will this be a cider? Wine? Is letting it sit in the carboy 3 weeks than bottling for 1-2...

How long to age?

Hey All, So for an experiment I simply added 13 frozen cans of apple raspberry concentrate, 5 gallons of water, 1 cup of sugar, and a pack of champagne yeast to my carboy. What will this create? Cider? Wine? neither? I accidentally forgot to take an initial hydrometer reading (This is why i'm...

I used both the potential alcohol scale and the OG-FGX131 method, both were about the same reading. (5.5% original, ~2% final) and (1.041-1.014)*131

Hi everyone, First brew, alcohol content is around 3.5% according to my hydrometer. I added 5 oz corn sugar priming sugar to the bottling bucket with 5 gallons of my beer and bottled it up. Will the ABV rise during the two-four weeks the bottles will be sitting? If so by roughly how much? One...