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We seem to have leveled off at a flat 1.00, which translates to 7.88% ABV! Time to add the vanilla and rack it into the carboy!

The recipe presently calls for boiling the caraway with the brew, but I have been debating adding it in the secondary ferment for more control over the flavor. Unfortunately, the flavor profile will be changed by adding in secondary as well so I may be compromising some consistency in the process.

I pitched this one on the 22nd with an initial SG of 1.06. Mulled the spices for 20 minutes first and made the whole house smell lovely. The ferment is bopping along at a steady pace with a bubble every second or two. Once the SG levels off, we are going to rack it off the lees and into a...

So we're making a foray into the land of dark brews, and we've decided to start with a winter ale spiced with caraway. I was thinking about adding a little orange peel to the secondary ferment to create a more complex bouquet. Thoughts/opinions/warnings on this idea? What is a good ratio of...

I've used Oxyclean for a nice bottle cleaner, slips those labels right off! However, it is not appropriate as a sanitizer. Star san is the way to go, and that $8 bottle will make a LOT of gallons of the stuff. Just remember, the foam is your friend...

LOVE this idea! And all I have to do in order to get it right is drink a bottle of my cider every day? SOLD!

Thanks everyone for the feedback (and the moderation help :drunk:)! So the general consensus is that I've got so much sugar in this batch, I might get some cider in my rocket fuel. Gonna have to dial that down to about 1#, rather than the original four! I've also done some light reading...

Thanks Yooper! Always good to hear from someone in the homeland! As for the matter of bread yeast, my goal is to put together a tasty cider to be proud of. Someone else's goal may be to establish themselves as the McGuyver of beers. I'll keep that in mind should society collapse, but in the...

Thanks so much for the feedback! What would be a more appropriate sugar by volume of cider for a sweet cider, in your opinion? As for the backsweetening idea, that was sort of my plan with the juice concentrate. I was wondering how that would impact the issue of carbonation, or if I needed...

Hi there! I am brand spanking new at this brewing business, and I've decided to attempt a sweet Christmas cider. I've been perusing the forums and gleaning what smarts I can get, so here's the recipe thus far: 5 gal. local pasteurized apple cider 4# dark brown sugar 3 12.oz cans...