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I'm in Olive Branch, near Memphis. I actually have more experience with brewing beer than anything and it's my favorite to drink. However, I've made some dandelion wine (turned out pretty good) and some muscadine wine (didn't care for). I'll check out the post. Thanks!

Soon we will have a fence full of Honeysuckle. The thought crossed my mind to use them in a brew, preferably beer. Does anyone have any recipes or experience brewing with honeysuckle? Thanks!

I attempted two ciders from two one gallon jugs of apple juice over the holidays. Both have been sitting for about 10 days and they are still cloudy. Should I go ahead and move them to a secondary fermenter or leave them be until they clear up? Thanks!

The three yeasts I am trying: - Cider House Select - Lalvin Wine Yeast (EC-1118) - Nottingham Ale Yeast

Perfect, thanks! I will do a couple of gallons without and maybe one with sugar. Maybe 1/2 cup to a cup?

No, just 1 gallon batches with the different yeasts. I want to see how different the tastes will be before I make a larger batch. Love the quote!

For my first cider I am going to try the easy route. I bought 3 different types of apple juice and 3 types of yeast - ale, wine and a cider yeast. Do I need to add sugar to the juice before I add the yeast or can I add it after fermentation? Or do I need to add it at all? Does anyone...