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That would be awesome! We could use a good thread on back-sweetening. If you do make it, would you post it here, or message me the link? I am currently looking for some video guides I would like to post!

The majority of back sweetening is preference, so there are no real "exact" methods. There are basic principles behind it, but even they can be changed some-what. https://www.homebrewtalk.com/f32/back-sweetening-edwarts-apfelwein-receipe-211117/ is a thread ABOUT the Different ways people back...

I have never legend so I won't comment on that. But as to back sweetening it's pretty much preference. I've read of people who added in juice concentrate, cranberry juice, pure sugar, and countless other things. I would think a can of cranberry concentrate and a little bit of sugar to pleasure...

Most are that way, at least most I have seen. Smooth like the surface of a coffee mug. Depends on what you buy really. As to sealing, I can't really think of a good temporary seal. I mean if to want to take the time hot glue works really well at sealing air out. Or maybe get so into it that you...

Oh yeah that would be a struggle.... Not sure how your idea would work ( never tried anything like it ), I guess it would be the same logic. Blow in one that's air locked to create pressure,the pressure needs to be released so it takes the path of least resistance ( the siphon ). I may try this...

When you say you need to figure out how to use it on a big mouth bubbler, do you mean the sterile siphon starter? The auto siphon should work on most sizes of mouth, you just have to get your setup right for a bigger opening. If you are worried of it falling in then make a socket out of a wire...

Don't mention it man, thank you for your information on the sterile siphon starter! The more sources to learn from the better!

In theory it should come out fine alcohol wise. The basal components are their. Most sources say to use pasteurized cider to make sure it's free of contaminants, but you should be good. Drop in later and keep us updated.

I am no expert so I would suggest getting a second and third and forth opinion, but from what the interwebs have been telling me lately, it's a case by case thing. Obviously there is the possibility of oxygen ruining the quality, and a chance that bacteria and other micro-organisms have gotten...

Wow! Thanks a lot! This is going to help out so much. YouTube completely slipped my mind. Now we can get down to the dirty haha!

I like the way you put that. Maybe I should try to improve my reading past a fifth grade level.

Found this review of a few different siphons. Just a thought http://billybrew.com/siphon-beer

Thanks for the link man, I started reading it. I don't doubt that it has a lot of great information, but learning from reading was never really my strong suite. Prefer to learn tactics, try them, and learn as I go. Sorry if this messes up the forums, I'll stop asking so many questions.

Haha, the guy just sent a follow up Email to me. Originally it said "After filling and corking bottle, it's a necessity to boil it in a water/sulfite solution" the follow up said, "Sorry about this but when I said after it was wrong. Should have said before. It's a sterilizing thing". Sorry I...

I was just reading about this guy who put his stuff in bottles, and something about boiling to seal them! Is that really a thing? I just figured like siphon it into a wine bottle with a cork!

Thanks for the information about baking yeast! I plan to but some brewing yeast soon. A real quick question about Montrachet Wine Yeast. Is this made by Red Star? Called a store and they said they had packets for like 95¢ a piece. Is this good bad or something else? haha

Oh no! Is it really difficult or something? I don't really know what to do if not bottle it. Perhaps just let it age in a jug and pour as needed?

Hello anyone following this post! I just wanted to share a little update. I have been modifying my rig a little so that I can make the recipe I chose (Edworts Apfelwein). I am thinking about investing in a larger jug, but only after I try a 3-gallon batch first. There is a nice home-brew shop...

"and that airlock you home made...toss it, buy a real airlock for a $1.50. or just tubing and always just use a blow off."... But it's my baby, I spent a lot of time and hot-glue gun ammo to make her. Plus she fits my jug perfectly now. I understand the desire to have quality parts but this is...

Hunter, you are being real helpful and I appreciate that. My plan right now is to make up a batch, and let it age for a month or two. Then try some. If it's good I'll keep it as is, if not, I feel like adding in some cherry or cranberry would be delicious. Like you said though trial and error...