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Hey guys, looking to get into simple keging operation and was wounding if people found it worth the initial investment.

As I sit down after a long day of telling people no(I work in finance), I get to enjoy the fruits of my labor. Without this community I wouldn't have gotten back into the brewing game. Enjoy and thanks for my best cider yet!

Hope everyone has a save and merry time.

Thinking of either geting a Italian all metal bottle caplets or a super agate table top capper. I usually make 6 to 12 gallons a month and need something that can take a good amount of usage. Anyone have thoughts?

double post... sorry.

Anyone know a simple way or removing labels off used cans? I have around 60 that I need to take off, so something semi fast would be nice.

Thank you all for getting me back in a productive hobby.

Hello all. I have a batch of 6 gallons of around 10% ABV(I tend to focus on the ABV not the actual OG.) Fermenting right now. Its been fermenting for about 4 weeks and still going strong. I've been fermenting anywhere between 50-60 degrees, Champagne yeast. Anyone have experience with...

So my wife swears that she has the best hangovers with my homemade ciders. There was a thread about apple jack, and someone commented on hangovers. So I thought I'd ask. Do you get better/worse hangovers on your own brews compared to commercial brews?

Has anyone tried this in a primary, secondary or added at bottling time? I made a pumpkin spice cider, that was wonderful, but I think maple would be a great addition to it. I'm worried that like strawberries, or pineapples, the fermented taste isn't actually good.

Anyone see/use this product form Northern Brewer?

So there I was at the local supermarket and noticed that there was an apple banana strawberry apple juice concentrate. Usually I will take three of these cans and add it to my normal cider recipe to get a flavored cider. My big question is, has anyone tried these flavors in a cider before? And...

Would suspended co2 cause the specific gravity to be higher? I took a reading at 1.15 after a month in the fermentation Carboy. It tasted dry and done. There was enough co2 to bubble out once I but the racking stick in. Any thoughts?

Bought some pumpkin pie spices... I didn't notice that it contains sulfiting agents... Since we use a tiny bit of spices do you think I can get away with still using it? I was planing on 1 Gallon. .25 to .5 oz of the spices, Some sugar to increase to about 7-9% ABV. Any thoughts?

Can I use this to leave a sweetness to my cider?