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So I've been away from brewing all together recently, had bigger fish to fry, and I'd love to get back into it with a nice mead. I want to start with a really small and easy batch in a half-gallon jug, just to get my bearings. Does anyone have any good first timer mead recipes? I'd especially...

I'm looking around to see if anyone has a clone for their Granny Smith flavor. My brother is quite partial to the stuff, so I'd like to make him a batch. It is fairly low ABV so I'm assuming that there isn't too much sugar added. It seems as straight forward as adding yeast to Granny Smith...

I'm looking around, and I've notices that barrels are fairly expensive. Also that I wouldn't know how to go about making one. I'm toying with the idea of making a barrel box for my cider. Basically just a wooden box held together with pressure or other means that will act as a barrel. Anyone...

So there are only 3 methods of carbonation that I have heard of. 1. Natural carbonation- bottling before the cider is done fermenting and let the yeast eat up the sugars then heat pasturize. 2. Priming- letting the cider ferment to your desired level if sweetness. Then adding priming...

Well, here in beautiful and sunny, Southern California it reached 109' today. I am a little concerned with what will have to the bottles I have carbing/conditioning in the house. All of the rooms are easily 85' - 90' and I'm worried it will speed up the carbing process and I'll have some bottle...

Well, I started a gallon batch about a month ago, maybe 3 weeks. It was in the primary for 11 days, then in the secondary for about 5 or so. I bottled it in the bottles I could get my hands on, and then popped one of the smaller bottles in the fridge. I was planning on bottle carbing this batch...

I am just about to rack my Pumpkin Pie Apple Cider to secondary. I just sanitized my carboy and am waiting for some honey baked pumpkin chunks to come out of the oven. I know this will start the fermentation process back up and produce more lees at the bottom, but that is something I'm willing...

I just Racked my current cider to secondary, and it is fairly hoochy. I'd like to add back some nice sweetness and apply flavor. How much AJ concentrate do you all normally use per gallon of cider? Or should I used some juice to do the back-sweetening? Thanks Bubbles

Has anyone ever tried this? I want to try it out as an experiment for Halloween time. Being only a month and a half away I'd have to start it fairly soon. I'm guessing I could just start it as a normal apple cider, with a little bit of sugar to boost the abv, everyone likes a nice drink before...

I am looking into buying a bottle capper, what do you think is better? Buying flip top bottles? Or buying the capper? Also, should I get oxygen absorbing caps? Or is that not necessary for cider? Thanks, Bubbles541

Well I started another gallon batch yesterday afternoon, and I went to go check on it and it is bubbling so vigorously that I can hear, and record, it. It is Whole Foods Brand Apple Juice with about a cup or so of Organic Brown Sugar. Has anyone else experienced this? Could this be something bad?

Is there any real difference in taste between a cider that is clear, and a cider that is cloudy still? I don't care much about ascetics so if I don't need to have a cider that is clear, I don't see the point. Besides, of course, the fact that clear cider looks pretty. Thanks, Rob

A little back-story: 1 gal. Ms. Gooch's Organic Apple juice 1 pkg. Rize Organic Yeast. It has gone through about 24 hours of fermentation by now, and it is bubbling away. I am planning on putting it into a various assortment of bottles I have around the house. I have 4 Ginger Beer bottles...