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CornyKegs 728
Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

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  1. B

    Tons of sediment

    I used a gallon of freshly juiced apples (originally) with no additives and champagne yeast - smelled and tasted great! I did get tons of sediment, I would say just under 1/3 of the carboy is sediment right now. Do I have to waste all the liquid in that section when racking? Can I rack as normal...
  2. B

    Newbie again: why clarity?

    Is clarity important for taste? Or is it just an aesthetic issue?
  3. B

    Newbie: why do people backsweeten like they do?

    Very new to all of this but I have been watching some videos and have Questions. Why do people go to such lengths to stop fermentation before adding more honey? Why don't people always oversweeten to the yeast's abc tolerance and just let them die off that way? Does additional alcohol change...
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    Racking and 14%

    Hi! New to this - I juiced a ton of apples last Sunday, heat sterilized a gallon of juice last Monday, and set up the primary fermentation with a 14% yeast. It's starting to slow down but still going a tad. The issues: there is a ton of sediment, about 1/3 of the carboy. Is this normal? I'll be...
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