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So has anyone done this successfully in a cooler? Sent from my iPhone using Home Brew

Bottled yesterday. I think the first few bottles go more concentrate than the rest. Might have to pasteurize them tomorrow. Sent from my iPhone using Home Brew

I'm interested in that coffee cider recipe. Sounds odd and interesting. Sent from my iPhone using Home Brew

Should I chill a bottle down before testing carbonation (put it in the freezer for 30-45 min)? Sent from my iPhone using Home Brew

I have a cider that's been in primary for around a month. It's done fermenting but the krausen hasn't fallen. I used us-05, has anyone else experienced this? Can I just scoop it off with a sanitized spoon? Rack from underneath it? Sent from my iPhone using Home Brew

I don't plan to wait ten days, just wanted to make sure I had adequate time. Thanks for all the responses. I appreciate them. Sent from my iPhone using Home Brew

I'm only planning on using 2-3 cans of concentrate, and the syrup. But I assume that 3-4 days still stands Sent from my iPhone using Home Brew

So how long does this take to carb in the bottles on average. I'm going out of town in about ten days and plan to bottle tomorrow. I'd like to pasteurize before I leave and have them fully carbed. Sent from my iPhone using Home Brew

Do you mean it didn't carb at all? Or not as much as you would have liked? Sent from my iPhone using Home Brew

So I'm getting ready to bottle (and subsequently paseurize) and I'm thinking of using just 2 cans of concentrate and the syrup. Has anyone else done this? How were your results? How long did it take to carb? I don't want it too sweet, but I do want some apple flavor, which seems to be gone from...

I bout five gallons of "100% apple juice from concentrate." The ingredients listed are apple juice concentrate, water, and ascorbic acid. Nowhere does it state that it has no preservatives, but since nothing is listed in the ingredients I assume I am good to go right? Sent from my iPhone using...

I assume I may have risked oxidizing it and so forth since i stirred it up. But given the amount of sweetness left, it really just tastes like fizzy apple juice. Sent from my iPhone using Home Brew

I tasted my cider today. It's been two weeks in the primary and oddly enough it is very sweet still and slightly fizzy. Obviously there has been some fermentation because activity was crazy for the first four or five days and there is a slight kick to it. I stored it all up with my sanitized...

I was wondering if I could do this with a bit of fireball whiskey. Sent from my iPhone using Home Brew

I have had my cider in the primary bucket for about two weeks. I used us-05 an Fermentation seems to be finished (no more bubbles). Yet, when I open the bucket it has what appears to be a foamy krausen still on top. I was wondering if anyone has experienced this with US-05 and should I wait for...

Is it possible to mash that much grain in a 5 gallon kettle? How much water should I start with? Sent from my iPhone using Home Brew

I'm really interested in doing BM's centennial blonde recipe. Since I only have a five gallon kettle and the recipe calls for a little over 8 lbs of grain would it be best to just cut the base grain down (2 row) and goose it with some dme to get my target gravity? Sent from my iPhone using...

They have a pretty shallow lip. I've bottled beers in them, those are fine, but I'm afraid about the added pressure of pasteurization. Sent from my iPhone using Home Brew

I will be bottling and back sweetening my cider this week. I mainly have stubby bottles to put it in (boulevard) and I'm slightly concerned about the caps staying on during pasteurization. Does anyone have experience with these kind of bottles. Sent from my iPhone using Home Brew

Is it possible to do a BIAB in a five gallon kettle for a five gallon batch? I'm assuming I'd only be boiling 3.5 gallons and then topping off with water to 5 gallons. Sent from my iPhone using Home Brew