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so i made 3 gallons of 5 day sweet country cider yesterday and i plan on bottling it tomorrow afternoon. However, I just realized I didn't use enough concentrate when i made the cider. Can I just thaw some concentrate and back sweeten with it?

Hey all, First mead. Chai spiced metheglin. It is a one gallon batch. Started at 1.148 gravity and is stuck at 1.070. I racked it and repitched some more d-47. No activity over a month. Racked and pitched some super san diego ale yeast with nutrient and got not a bubble. Temp is between...

When I am bottle carbing before pasteurization, I will need to open a bottle to check for carb levels. Can I just re-cap that bottle and pasteurize it or do I have to drink it right away? The reason I am asking is because I am just making gallon for thanksgiving and would rather not waste a...

Everything I read online about pressing your own apples for cider references people using the apples they grow are going to an orchard for fallen "cider" apples. Question is, can I just buy apples from the grocery and press them? Google is failing me on this one. Thanks

...they only got to be about 4 feet tall and then just stunted (due to my interference). Two still have some bines up and the other two are barely above ground anymore. Should I trim them down as usual for winter and try again next year, or chuck the rhizomes and start fresh?

I brewed this stout 3 weeks ago and has gone undisturbed. I used harvested wlp002 a week after harvest. Just opened it for the first time and it has a strong smell (not sure how to describe it. It doesn't smell rotten at all, just kinda burns the nose when I get a big whiff) and the beginnings...

I was just wondering if I should prime my graff like an ale, or am I going to need to pasturize it like a cider? It is going to be 70/30 (cider/beer). Thanks for your help.

So I finally got my new equipment set up. 15 gallon kettle, 2 burner brewstand (academy sports frycart), and biab pulley system. Decided to break it in with a BIAB parti-gyle brew session. Now to be clear, I may be doing something not so parti-gyle, if I am I don't realize it. The...

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It smells fine and doesn't taste sour. I have never seen anything on the surface of my beer before, so I assume it is infected. All opinions welcome. Just want to know before I dry hop.

Brewing a Chocolate Milk Stout but don't want the hops to be overpowering. 1 oz East Kent Goldings - 60 min 1 oz Fuggle ------------- 30 min 1 oz Willamette ----------5 min. Thanks for any opinions.

Today was the inaugural brew day at Thieving Otter Brewery. Started with an IPA. Next week is Hefewiesen.