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I took a peek last night and saw there was a krausen ring. About ten minutes after getting the lid back on the party seemed to start right up. Thanks for the input.

Yeah it completely inflated

I am using a brand new bucket fermenter as I will add smoked apples a few days into the ferment.

It was a liquid slap pack. Temp in the closet seems to be stable in the mid to 60's

I made a porter with extract and specialty grains. My temps were all fine and I sanitized properly. It has been 48 hrs and I don't seem to be getting any bubbling. Any thoughts?

I wanna make smoked apple fermented soda. Any things I should look out for or any particular yeast I should use? I wanna shoot for 5%~ 10% abc. I am not up on my chemistry enough to do this without help

I started with 7 cups. And added 4 more dissolved in 2 cups water

I have a five gallon batch of ginger that doesn't seem to have fermented properly. I used yeast nutrients but I have used too little sugar. Upon adding more sugar 6 days in, all bubbling has stopped. What should I do?

Have you tried making a thin butterscotch with evaporated milk or even a caramel with sugar and water? You can probably ferment using yeast nutrients.