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i'm not saying the info i read is correct, just paraphrasing what someone else printed

according to some definitions new england style ciders top out around 14% fyi

I went to one of my LHBS today and one of the guys said i might get lucky and it could ferment close to dry, if not to come back in and grab some champagne yeast to re-pitch with. CBB - you're right i totally forgot about the corn starch being mixed in with confectioners sugar, doh, and i should...

for surface rust there are a couple different products that chemically react with the rust to produce a paintable surface and they also inhibit further rust, the best one is called naval jelly, or like matt said sand all the way down, either way cover with a solvent based spray primer preferably...

Made my first batch of cider a couple days ago, totally winged it and went a little crazy with the sugar, 5 lbs crazy to be exact, 2 lbs granulated cane, 2 lbs light brown, 1 lb 10x confectioners, just trying to get a feel for fermentation times and if the US-05 will actually ferment it dry...

I just bought the ingredients for a version of cheesefoods recipe on the other thread. i plan on using vanilla beans and my lhbs offers 3 in a pack. I plan on using one in the primary and 2 in the secondary. The guy at my lhbs said don't let the beans sit more than 2 weeks because they tend to...