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So, I have a 5 gallon batch of an American Wheat Ale sitting in a carboy that i brewed about a year and 4 months ago. My airlock ran dry about 3 months in. Is there anything i can do to somehow salvage this in any way?

I have a bottle of Star San concentrate that's been sitting in a kitchen cabinet with a broken cap for about two years. Needless to say, I haven't brewed anything in a while. Being that my Star San has been exposed to oxygen for a long time, will it still be effective now? I want to brew this...

Thanks bernardsmith, I don't think so either. The cider doesn't have strong yeast characteristics of a Belgian saison yeast, probably because I fermented on the lower end of the temperature scale.

I'm entering my first cider competition in a few days. I have a cider I fermented with Wyeast Belgian Saison 3724. What category should I enter in? Being that I fermented with a saison yeast, is it a common cider or a specialty cider? Thanks

So, I have a 1oz. bottle of LD Carlson pectic enzyme that reads " Add 1/2 tsp/U.S. gallon of juice , or 1/10 tsp./lb. of fruit, one hour before start of fermentation.", however, their website reads " Add teaspoon per gallon of must before start of fermentation." Which is it?

Yea, I won't worry about it too much. I am gonna try to keep the temperature in the mid 60's with some frozen water bottles around my carboy. This is a good time to experiment with this. Thanks for posting.

Does fermenting at higher temperatures using wine yeast produce undesirable characteristics in your cider? I have read that it does in beer, and I was wondering if it was the same with hard cider and apple wine. I am 3 batches in, and about to start my fourth batch. The temperature where I...

Thanks for posting Pickled Pepper. I went ahead and bottled it, my FG was 0.992.

I have been doing small experimental batches of cider in order to find a yeast and recipe I really like. I currently have a one gallon apple wine that has stopped fermenting after about 7 days, but it has been sitting in primary for twelve days now. In this gallon i used 1/2 teaspoon of pectic...

Thank You. I did not know this, this was very helpful.

Is it necessary to boil sugar for sanitation purposes before adding it to your must, or can you just add it raw?

Hello all, I'm a newbie from New Mexico. I'm a craft beer aficionado, and looking forward to brewing my first batch of beer. This site has been a great source of information. I'de like to say thanks to all who post, and I'm looking forward to being part of the forum. Thanks.