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Head space isn't as important in primary as it is in secondary and tertiary. I personally plan primary batches on what I know I will have available for secondary. If I know I am only going to have a 3 gallon and and 1 gallon for secondary the primary will only be 4.5 gallon in a 5 gallon carboy...

I am a pretty big fan of Knotingham. And use it in almost everything but meads. As far as aging I bulk age for a minimum of 30 days after clearing in a glass carboy. After bottling I open one every few weeks and once they hit the sweet spot they get consumed en masse. I should mention this...

For the cider I added no extra sugar. The only sugar was from the fruit and apple juice.

A yeast starter is taking dry yeast and putting it in some water with sugar or juice to get all the little yeasties awake and multiplying before you add it to your must. Normally I take about a cup of warm (95-100 degrees) add a spoon of sugar and toss in the yeast. And let it sit at room temp...

I have been considering making a flower based cider and Elderflower would be a great choice. The only thing that is really holding me back is how would one sanitize the flowers without destroying the aroma and flavor profiles? I am not a fan of wild fermentation as there are way to many things...

Apparently my phone like to double post. :what:

Does it still carb fine not being cold? Or does it just take a bit longer than with chilled liquid? I have 4 kegs my rep dropped off yesterday and I am pretty sure I can scrounge up a regulator. If that's the case I may just rig something together tonight.

So I have had my first bottle explode. It was pasteurized but apparently I failed to hold at least one bottle to temp long enough. As a result swmbo has declared there will be no more natural carbing done in the house. This has worked in my favor as now I have cause to start kegging and force...

I just opened my first bottle of this last night and wow. The ginger really shines and still has a bit of heat but the apple really compliments it. Going to let the rest age a bit longer as it was still a little green. But it was really tasty. My wife talked me into doing this same recipe but...

Do a search for Rhino Farts. They are really nasty but there are steps to prevent them and steps to clear them up when they happen. The simplest way to prevent them is low temp fermentation and nutrients. Always add the recommended dose of yeast nutrient before beginning the fermentation. And if...

The carboy has been sealed since September of last year. There has been no growth on the surface. So I really doubt an infection. I have just never seen this before. As far as the alcohol its at 16.4%. Just struck me as strange to see something forming this late in the game. But then again I...

I have been making Mead for a few years and have never seen this before. This batch has been aging in the carboy since September of 2014. Just noticed the fuzz, for lack of a better term, this morning. The picture is not great but any info or thoughts would be welcome.

I have never seen anything like that before its almost like the yeast is separated from the cider and hanging out in the top. As that is what my ciders look like right after pitching only the whole carboy looks like the top portion of yours not just half. Give it a taste and if it seems off I...

I have made a pineapple melomel by racking a plain Jane orange blossom mead onto fresh pressed pineapple juice and pulp. It was not bad but far from great. Pineapple is something that I would stay away from in any fermenting process. If you could manage to keep it really sweet so the sour isn't...

From dumb ass childhood experience with dry ice and coke bottles it doesn't take much for a coke bottle to blow its cap off. The bottle itself rarely would explode but the cap would shoot off and create a rocket that would go 60-80 feet straight up. That much force would pretty much destroy any...

Follow the directions on the bottle. It may have a higher concentration of sorbate than other brands. Best bet is to always follow instruction on the bottle as you never know what brand the recipe maker is using.

I find that with brewing any fruit cider/melomel/wine etc. time is the KEY ingredient. You can pay it up front with low temp slow fermentation or with aging but either way you will still pay. Time can turn a funky mess into a beautiful concoction, not every time mind you. So use your best...

That is a lot of sugar your OG is gonna be really high, far beyond a cider and well into wine (technically a cyser). As for your questions: Will the yeast eat up ALL the sugar? Yes. With some extra work i.e. cold crashing at the gravity you want and treating with sorbate etc. maybe not...

http://www.amazon.com/dp/B003UDE5JQ/?tag=skimlinks_replacement-20 I use these at home Quite a bit they only come in half gallon to 3 gallon however. They sell them at Smiths Grocery AKA Kroger in the states for $10-$15. I have never frozen anything in them but they are plastic and should be fine.

I like the blender idea, Nice thinking outside the box. I will treat with Campden let it sit for 24 hours then add yeast. As for the ginger its my brother in laws recipe and according to him the reason for the amount of ginger is " It's GINGER Beer not alcoholic water that almost tastes like...