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That's good to know on the K1. I have only done about 10 mead's, so I am still experimenting with a lot of yeasts and so on. The 3 yeasts I listed were just ones I have tried and liked. But I am still learning different things on brewing. Let us know how the mead turns out though, the honey...

Lalvin D47 or EC1118 or if you want to try something really different and Irish Stout yeast.

So a fast update on how these came out. First off, I left them all still and I liked the result, however I did not spice them this time around like I was planning. I ran out of funds; but such is life. Let us start with the Hard Ciders first: The Lalvin - D47 yeast: It came out with a slight...

The Juice and about 2 lbs of sugar should get you to the 1.060 range and that should put you at a 7.9% ABV. The Safale S04 is one I have used a few times now and it does well for apple wines and ciders IMHO. I haven't tried the others yet though so I couldn't tell you on those. Good luck and let...

Did you aerate it or add nutrients or energizers?

Safale S04 works well. I have done 3 batches with it now and they all taste great. 2 batches were Apple Wines and 1 was a regular Hard Cider.

Well if it was just 5.5 gallons of apple juice, then your OG should be about 1.044 and would put the FG around 1.000. So you would end of with about a 5.8% ABV. If you decide to back sweeten with say half a gallon of apple juice that will go down to about 5.3% ABV and 1 gallon would be about...

I just got done brewing 4 batches of 1 Gallon experiments. After talking with a few people I decided to get some Mulling Spice to try out as well and when I go to bottle it will work out great. I made a Simple Syrup from it and it came out really good, I will be using it to back sweeten a few. I...

I also saw some Pineapple Peach Mango Juice from Dole at Sams club, there were no preservatives in it. Just thought I would post it here incase you may want to try a juice route.

I was going to do the acidulated malt for a sour flavor more in line to Guinness. I will be experimenting mainly. Just piecing things together from stout information I have seen and ones I have tasted.

I think I will be doing this Mid October, that's when I have to go out and buy some more juice and other things to finish off some Hard Cider and Apple Wines I have brewing atm. I figured I would just get it all done at once. I will post pics once I do go too brew and update the OG and so on.

Yeah that's where I kinda got the idea when I was looking for a stout recipe. And I am still thinking of mine so it may be tweaked some more. But for sure, once I get it finished I will post some updates. This is another area I got the Idea from. Me and a friend go out to lunch every weekend...

So I was thinking of making a Stout Graff. Here is the Recipe I have come up with, it was modified from Brandon O's I was wondering what you guys might think. This will be my first go at a Graff, but I like stouts and figured I would throw it in the mix. **UPDATE** after going through the...

Yeah I have read a lot of places it can add an off flavor if adding during primary, they say seconday or bottling is when to add. so I figured I would wait and see, I got a few responses on ways I will try. I also think a Stout Graff experiment is my next thing.

yeah that's what I was guessing on powdered but I figured I would ask first. I had some of this Allspice powder left over from a mead I did a while back and it seemed to work well, and I can grab Cinnamon sticks they are cheap, I also found some cheap Mulling spice. thanks for the suggestion...

Yeah, I just got done brewing a few experimental batches myself. I did 2 one gallons of regular hard cider and 2 one gallon of apple wine, all with different yeasts. They all turned out great, I am just letting them bulk age now until right before Halloween. My Experiments Let us know how...

you will want to aerate it, just shake it up well for about 2 minutes before you put the airlock on. another reason to take a little off the top.

You just need a bung and airlock, but yeah you can pitch the yeast right into the bottle and maybe add a yeast nutrient and yeast energizer to it. you may want to take about a 1/4 a cup to 1/2 cup out of it, to give it head space but otherwise it looks good. You shouldn't really need the tannins...

So I was thinking of adding maybe half a tsp of Cinnamon and half a tsp of Allspice. Does that sound about right to get a nice flavor at bottling, it will be for single bottles. I was thinking maybe for 1 or 2 from each batch. Any suggestions or help would be great.

So I decided it was time to try my hand at Hard Ciders and Apple wines, the result are these 4 one gallon batches. **Edit** I forgot to mention that the Apple Wines had an OG of 1.116 and the Hard Ciders where at 1.042 I first started 2 batches on 08/23/13. They were the Apple Wines, I did...