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I don't have a keg setup either so I bottle carb everything. I use the smallest water bottles I can find and fill 3-4 of them when I bottle my cider and use them as the test bed. Once they start to feel as stiff as a coke from a gas station refrigerator I open one to taste test it. Once they are...

So. It’s been about 2 1/2 years since I made this. I made a few .33l bottles to test along the way to make sure I didn’t show up to my daughters wedding one day with some swill I hung on to for a couple decades. this stuff is delicious! The cranberry really comes through. At 1 year it was too...

Thank you, very helpful points. I didn’t realize apple juice would would retain flavor better than using the actual fruit. Not sure I fully understand why but I’ll take your word for it. It also makes sense adding fruit in primary makes for a more wine like flavor. That explains a lot about a...

I have gotten into the habit of making a mead for each of my children when they are born. They are put away for future graduations, weddings, etc. and the entirety of the batch will be given to them on the first occasion a bottle is opened. Our third child is due in December and I’ve so far...

My assumption in regard to headspace is that if you had an active fermentation, AND a good seal on your primary the only “air” filling that headspace should be co2 as it would have pushed all the oxygen out of the airlock so you shouldn’t have to worry about oxidation. Again, this is my personal...

My assumption in regard to headspace is that if you had an active fermentation, AND a good seal on your primary the only “air” filling that headspace should be co2 as it would have pushed all the oxygen out of the airlock so you shouldn’t have to worry about oxidation. Again, this is my personal...

I think the type of sugar is personal preference. I've done it both ways and I just like the brown sugar better especially if you have some fresh honey you can add to the mix. Cinnamon sticks totally optional it's up to you. If you just used one or two though it's not a do I acting flavor. Be...

Get yourself some of those little 8 oz water bottles. When you bottle fill a few of them and they act as your testers. You can go by firmness or if you make two or three and you are unsure crack one open and test it out. They should feel like a soda in the store would feel, then you are ready to...

Has anyone tried this expedited brew process with ginger? I'm curious why this wouldn't work with other brews. I made a ginger beer this week with 50g grated ginger, juice of two lemons, 1.5 cups sugar and topped off to 5L. I used the same timeline as the cider recipe to see how it will turn out...

It wont stop it but it will drastically slow it down. I don't know how much and I'm curious to hear your feedback on the rate of fermentation since you put it out there. Keeping it cold is a stop gap but not a long term solution so get it bottled as soon as you can. What's your ABV right now?

If you have someone put it in a cold place. That will make the yeast go dormant and should pause the fermentation until you get back to test it. Sent from my iPhone using Home Brew

I made a burnt honey batch that turned out really well. I boiled a few pounds of honey then added the juice and cinnamon before putting into primary. The honey flavor was pretty subtle but noticeable. You might try just back sweetening before bottling to keep more honey flavor.

Awesome, thanks cpt. Free beats cheap everyday!

No clue bro, I've never heard of that. What do you mean rinse the yeast? I know you can just put new stuff on your old yeast cake and use it but I've never heard of rinsing it, can you explain that for me? I'm curious.

I did my first batch this spring with store bought one gallon jugs of apple cider. It came out great. Just try to get some that doesn't have any preservatives.

I don't have a scale yet either so I just eye ball it. The boxes of brown sugar I buy are a pound each so I just estimate. Half a pound, half a box etc. no it's not exact but it always comes out good and someone else's recipe won't be an exact match to your taste buds anyway.

I'm also very interested to read more details. I'm looking to make a ginger beer this weekend and am amassing all the info I can get since there isint a while lot out there. Especially if you stray from the norm and start adding it to ciders and what not.

I'm on my third batch of cider for the season right now. I think your fermentation schedule is pretty long. My last batch sat in primary for five days then I bottled. It came out around 6% ABV. I don't bother with a secondary since cider is cloudy anyway. I bottle after five full days in primary...

I'm making my third batch right now and I've found it can be ready in a week. My last batch sat in primary for five days. It was still bubbling but it was already upwards of 5%ABV so I bottled. Because it was still carbing there is no need to add priming sugar, just let the reaction continue. I...

Mine sat for about 18 hours before I pasteurized and had no gushers but the carbonation wasn't consistent. Some are fully carbed but others are almost still. Not sure why