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I actually thought it was pretty sweet. When I took a gravity reading I drank the results. The wife wanted it sweeter. I was just going to add the concentrate but I didnt want it to ferment any more, it is already 10.6 %. I dont need to carry her to bed.

I just did a wit and used oragne zest but i did it during the last five minutes of the boil. I used the zest of like 5 oranges for a five gallon batch.

Dont have any time to get to the home brew shop, do the sell potassium sorbate any where else? Is it used for other things?

thanks guys, now i just have to research the amount of Splenda to add to a 4.5 gallon batch.

So I am on my third Cider and looking to back sweeten it a bit. I have never done this before. The first time I used ale yeast and did not need to, the second time i used champagne yeast and it really dried it out. this time I am using wine yeast "cote de Blanc". It has been in the primary...

It does not, but it will break down the cell walls to make it easier to transfer taste.

Doesnt weigh more then me, but can still kick ass.

You will have to fight my wife, its her favorite. Belgian White, with chamomile, corriander and fresh Valencia orange zest.

It does sound odd that you got no pressure after leaving it over night. I would crank it up to about 12 psi and you should hear it pressurize right away.

thanks, East Stroudsburg huh. I went to school there. Thats where I learned to drink like a champion.

thanks guys, you are the best. I think i was over reacting.

I have not opened it, but i get no smell. The krausen didnt bother me as much as the the top of the wort. If you can see in the picture where I am tilting the carboy, the top is bubbly with a white layer. For a while i used plastic buckets so maybe i just never saw this stage.

Hopefully I am just over reacting. But I have never seen yeast like this before. When I made a starter from Wyeast 3944 Belgian Witbier, it must have really had some type of reaction. The bottle the starter was it was covered to the top in residue. Did not think much of it. When I pitched...

dont boil them, they will release pectins. You can steep them to get rid of bacteria and add them to the primary or secondary.

how did you carbonate? If you did not over carbonate it could be an infection.

alright so i went i a completely different direction now. Like a American Rye, now tell me what you think. I know its a little high in alchol, but i like it that way. 8.5 lbs two row 3 lbs Rye 1.25 Carapils 1 cara munich 1 medium crystal cascade additions 1oz 60 1oz 30 1oz 5

I was wondering if the hops would overpower the Rye. How does founders get away with it? their ibus are higher and you can still taste the Rye?