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I'm not sure, Brooklyn Brew's homebrew book suggests to use 3 tablespoons per gallon. (same as Maple Syrup)

Did you do this already? Why not use 1/3 cup of honey instead of the corn syrup? Couldn't you use use a few granules in each bottle? I thought I've heard of the beer folks doing that before.

1 Gallon of Cyser and 2 gallons of Apricot Mel. Total: 1742

Guessing it's this one: http://youtu.be/LoPbfJ3BwwM

I normally don't post any reviews but I thought I would comment on this one: I made this back in July when it was hot as the dickens and read "great lawnmower beer" and thought "This is what I need right now." Final product when we were drinking it fresh was ok... I say that living just...

Never tasted blk so I have no idea... but... I know that using carbonated water will probably stress your yeast out if it even is able to take off, and image that being a bad idea. Alcohol and carbon dioxide create a hostile environment for yeast... Sources...

Why not just try adding un-fermentable sugars to the batch to sweeten it a little. I remember reading a Carmel Pear/Apple cider recipe that called for "burning" some honey (putting it on flame for about 20 minutes to a dark brown color) and that keeps some sweetness in it. That way you don't...

According to the WhiteLabs website, harvesting your own yeast is encouraged for approx 10 generations. After that the yeast starts to mutate/degenerate. There should be less yeast fatigue with the method described here since the yeast isn't exposed to long periods of Alcohol and Carbon Dioxide...

According to the WhiteLabs website, harvesting your own yeast is encouraged for approx 10 generations. After that the yeast starts to mutate/degenerate. There should be less yeast fatigue with the method described here since the yeast isn't exposed to long periods of Alcohol and Carbon Dioxide...