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Thanks. Just one follow-up: will bottle capped champ bottles hold up as well as corked/tied bottles? I always assumed the bottles were similar, it was the cork that made the difference.

In the 8 months I have been brewing I can't seem to get the hang of using a hydrometer. So without a starting point I did not have a target in mind. I looked at a couple of recipes and did something in the middle. Other than that, I was going to aim for a dry, sparkling.

Hi all, I've been reading posts and it is a lot to digest, and I'm getting turned around. Was hoping someone would comment on my plan. I took ten gallons of cider and divided into two identical batches: 5 gallons cider, 2 lbs brown sugar, 2 cups maple syrup. One got a wpl English cider...