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I'm a medical student. Not that I know everything about diabetes, but drinking is definitely not a good idea for people who have it. Alcohol reduces the body's ability to get oxygen to tissue which is needed to keep tissue healthy. Diabetics are already at a very high risk of tissue death...

Dude - in July I started a 5 gallon batch of Simply Apple juice from the store. I added a little brown sugar and bread yeast. I also added cinnemon, nutmeg and allspice. It has turned out really well. Very tasty. I've even been enjoying it this evening. ;) So if you feel so inclined to go with...

No, didn't stabilize yet, if by stabilize you mean add bisulfites or campden or something. I want it to ferment further until it comes out to about 1.000 SG or less. It's only been less than a week since conception. Just adding more honey based on big kahuna's and your recommendation. Once it...

Thanks for the input. I have added 4 pounds of honey and 2 pounds of brown sugar. I tasted the must after I added the additional honey/sugar and it was really good. Very sweet but that will mellow over time. Seems like it will be a good experiment. :fro: Rock on

Just started a new batch of cider about a half an hour ago. It's a bit experimental so I wanted to share it to get feedback. I'm hoping for something dry yet tasty for fall/Christmas 2009. Here's the recipe: -4 gallons White House natural Apple cider from Walmart. -A little under a gallon...

You know what I did a couple weeks ago?? I was sampling my cider, and I got a little ****ty. When I put my bung back on I pushed too hard and it went dropped into the carboy, into my cider and sunk to the bottom. Sploosh. Is there any way to get it out?? I have a feeling that bung will be in...

Usually there are various size cans measured in ounces. How much apple juice concentrate is recommended for a five gallon batch for mild sweetness? I know this is kind of up to the individual, but I would hate to try this and oversweeten. Thanks.

My God - 19 years! I can't help but look at my brew every day. It's been a long three weeks. Maybe when you have a bunch of different batches going it gets easier to be patient. I really can't wait until I have about 5 secondaries going, but right now it's just one. It's not good for me to have...

I used unfiltered apple juice from the grocery store, and my yeast was (:drunk:) bread yeast. I didn't add any acid blend.

I just tried my cider after three weeks of fermentation (2 weeks in primary, 1 week in secondary) There's quite a bit of tartness/tanginess. Does this generally improve with age, or is there an additive available to counteract it? Thanks.

I've read a few scary stories of people spicing cider on this forum. I have half a mind to take them out. But I'll just have to taste it and see. Hopefully it'll turn out okay. I spiced my first (1 gallon) cider batch with cinnamon and nutmeg powder and it turned out well, but I'm kind of...

Thanks, guys - that's heartening. I appreciate your input. One more question since we're on the topic of secondary. I added some whole cinnamon sticks, whole nutmeg and whole allspice to the secondary. This shouldn't harm anything should it?

My cider was in the primary for exactly two weeks. It's nowhere close to crystal clear, for sure. I used unfiltered apple juice, so it never was very clear.

I just racked my 5 gallon cider batch last night into a secondary carboy, and this morning I noticed a lot of sediment at the bottom. I thought that racking was supposed to get rid of the dead lees and any other sediment at the bottom of the primary. I used a racking cane in the primary with a...

That reminds me of Spaceballs. "She's gone from suck to blow!"

It seems like bacteria would have to be airborn to get into the brew. I wonder if it can hitch a ride with moisture breathed out from the lungs.

I just ordered some carboy caps because you can prime a siphon just by blowing. However, are there any sanitation issues with blowing into the carboy?

Hi, Lynwitte - I am also planning my first beer to be a California Common. I have a question for you... how come you used lager yeast for an ale? Thanks.

The recipe I used was basically five gallons of unfiltered apple juice, 2.5 tsp of bread yeast, a mixture of white sugar and brown sugar, and cinnamon extract. I heated up a portion of the juice to dissolved the sugar, then pitched my yeast into the warm sugar mix. Then added the warm...

Ah, yes - I've heard of force carbing. I follow you now. Maybe one of these days I'll invest in such luxeries... I really like still cider. But I would like to try some carbed cider too... so thanks for the advice. I don't want to admit it, but I used supermarket bread yeast. :drunk: It...