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My restaurant is doing tailgates for every home game. I'll post menus/recipes as I get them.

I use a 2 liter bottle, freeze for a couple of days, then invert it over a Gatorade bottle, which fits perfectly. I have found that poking a couple of holes in the 2 liter with a pin helps it to drain faster. Faster allows less water to thaw.

Wait until it clears completely. Also, 1.000 is not always the end of fermentation. What was your recipe?

Store brand apple juice, brown sugar, cinnamon, allspice, and orange peel (no pith).

Yeah I thought he invented the internet

Must have been something wrong with my phone. Earlier it put the date at 1970 lol. My bad

Wow. Look at the date of the first post! Is that you Al Gore?

I see a discrepancy between what is "needed" to pasteurize and yeast pitching temps. Seems like a vary large window. People talk about pitching at 100° and getting no ferment. Is the higher heat used in pasteurization used to shock and kill quickly to avoid letting the yeast get into the "off...

If it's been that long, adding additional sugars will make for a very long secondary fermentation. Not really a secondary per se, but a primary. You're yeast count is pretty low by this point, but there's still enough to ferment all the sugar eventually. That will take a long time. I think you...

Toss 5 campden tabs in there. Just dump em in and let it sit for at least a month then rerack and let it sit for six months.

Would you all recommend a MLF on this? It has now been racked to a 6.5 Better Bottle and topped up with a bottle of tawny port and sweet red box wine. VERY dark in color.

Vaughn was a one-trick pony. Clapton's the man. Jimmy Page for me.

Use good honey and don't boil it. Dump it in after flameout. 2 weeks in each should be ok.

36 1/2. Been responsible for my own buzz since the early '90s

Yeah, it's the best way to get a sparkling mead. Think Martinellis with a bit of sunshine. Really fizzes up on the tongue...

Another cheap thing to look into is Sima. 2 pounds of sugar, the juice and zest of three lemons, and water to one gallon. Use the yeast slurry left over from your previous batch.

Add another can of concentrate when you transfer

My thought is that by compressing the bottle, you are creating a vacuum. Seems like it would pull out the co2.

Cold crash it for a few days before you rack it again.

Bottled a cyser today. A friend of mine in North Dakota wants me to send him a bottle. What is the general consensus on this? I've seen other threads regarding the different laws, but can't find them.