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hi all. Since the cold snap is taking a break from Wisconsin, and it might be above freezing this weekend, I was planning on brewing a Northern Brewer Wheat beer extract kit. The only fermentable is 6lb wheat malt syrup. If i add a pound of Muntons Wheat Dry Malt Extract, will this change the...

3rd batch of beer. It was a Caribou Slobber from northern brewer. Blowout was within 12-18 hours of pitching yeast. It was huge. About 3.5 gallons was ejected from a 5 gallon glass carboy. The only lucky part was that I made a refrigerator into a fermentation chamber, and the blowout happened...

I was thinking of using a can of pie filling for sugar and flavor. The blueberry pie fillings i looked at had corn starch in them and maybe one or two other things. I know potassium sorbate and phosphates make things unusable, but what about the corn starches?

so as the title suggest, How many gravity points when bottle carbing is unsafe? if you have a cider that is at 1.008, but the yeast can take it down to .998, would that be considered unsafe pressures? is it .004 points? .010 points? just curious. How many gravity points does the standard 3/4ths...

First batch of this turned out pretty good. but its long gone. I started a 2nd batch way back on 11/22. It was fermenting clear for a while, but my basement got to be in the mid 50's. I think it stalled.. So i brought it upstairs. It started fermenting normally again, but after a week or so it...

WHat i'm after is a test gallon of apple wine, clear and bright, in the 13-14% alcohol range that is drinkable. I imagine this drink to be similar to a white wine. What would be a good yeast that can eat its way down to say . . .998? would that be TO dry? Thinking any store juice will work...

I finally found some White Labs English Cider Liquid Yeast. What are some good ideas to make out of it? So far i've made two 5 gallon batches of simple sparkling cider(sams choice) One Easy Peasy Pear, some strawberry, some lemonade, and a woodchuck clone. The vial is probably good for 5-6...

I have about 6 22oz bottles of cider that ended up bottle carbing by mistake. I threw em in the frig to prevent explosion. The carb level is actually pretty good to just about as high as i'd like it to go. If i bring them back to room temp, then stove top pasteurize, then chill them down again...

So I've picked up one more glass gallon of cider to start my 2nd ever batch. Its pasteurized and preservative free. I also picked up some Nottingham and Safale S-04 yeast pouches. Also 1 can of organic frozen apple juice. My first batch is 2.5 gallons with some cider yeast, and nothing...

I live in Waukesha wi, about 10 minutes east of Milwaukee. Does anyone know of a good source for raw unprocessed cider?

I may be jumping the gun, but check out my picture. Please tell me if that looks normal, and if the round posts are simply yeast collections...or if it looks like bacteria. My goal with this was to try my first hard cider as absolutely simple/cheap as possible. ferment, siphon, chill, drink. I'm...