Search results

I'm brand new to home brewing though many friends and family have been into it for a while. I enjoy the process of creating something yourself so this seems like a logical hobby for me.

No offense taken. What I meant was that I was not looking to increase the ABV in order to get drunk/tipsy/"stupid" with the least amount of drinking possible. I'm sure there are a number of people that try home brewing with those intentions and you've probably read their questions on this...

Thanks, rjschroed! I'm not looking to get stupid quick. I thought I had read somewhere that ciders under about 5.5% or so did not age well. About 6 months or so. I'm hoping to save some for a year from now or so and see how the aging changes the flavor. I've got a batch at about 5% right...

For the first batch I used Coopers - not sure what kind of yeast that is. Sweet cider I'm using has run through UV so there is no concern for wild yeast. Are their any ways to maintain natural apple sweetness and raise the alcohol above 6%? Add extra juice from very sugary apples? BTW...

If I've lost too much of the apple flavor during fermenting can I add some sweet cider to the carboy after racking and let is age for a while? Will it keep alright when bottled? Thanks!