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Fermentation is complete! Do I just back sweeten to taste? How many cans of concentrate is normal? Mine fermented all the way down to 1.004. I am thinking two cans of concentrate will be good. It has a great sour apple taste, so I don't want to add to much. Can't wait to get this in...

Can you give me a little more detail about the soda bottle? What size bottle? How much do you put in it? How long do you wait to check it? My cider has been racked to a glass carboy, and set out in the garage where it is steady at 45 degrees. Most of the yeast has fallen out and it is...

I have have read the thread on stove top pasteurizing, but didn't see anything about bottles of this size. I would guess it would just take more time. Anyone have experience with this? I don't want to end up with bombs.

I got the bright idea to press some local apples and make some hard cider. I went ahead and did this before I started reading up on it and now I am not sure what to do. Had 4 gallons of freshly pressed cider, added 5 campton tablets to that and let it sit for 24 hours. Then I pitched...

I didn't know that, thanks for the info. They are what the guy at the local brew shop gave me. I guess this means I will "have" to make another batch and see the difference for myself. Oh darn!

Just started my 3rd mead! It will be a standard still mead. 20 lbs. of desert wildflower honey (honey was taken from the cappings that came off the honey frames. This means there is a little bit of wax and other stuff mixed in with the honey.) 6 gallons of water. 5g Lalvin EC-1118 5g...