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https://www.homebrewtalk.com/f30/amazing-deals-honey-cider-238263/#post2816984

Just figured I'd share some amazing deals I got this week. Walgreens by me (Treasure Island, FL) has 2lbs of honey for $3... might wanna check your local stores to see if they have the same deal... I'm assuming it's not the best honey in the world... but it is honey... and it's a damn good...

which is the plan.... the question is whether the preservatives will affect the active yeast... so it will either carb up... or remain sweet... depending on the lvl of effect...

reading a few threads about Dr Pepper beer... and trying to brew Mt. Dew successfully... I'm thinking about doing some experimenting myself. But to avoid issues with preservatives and such, I'm thinking a good way to get the flavor, without the hassle... is just to use these substances AFTER...

yeh... I meant k-sorbate and camden. I was under the impression that it killed the yeast... or at least rendered them incapable of eating any more sugars. Interesting... so it doesn't actually kill the yeast? It just stops it from reproducing... so the yeast that do exist will still eat what...

I'm doing several batches of cider... and was going through different concepts for sparkling and sweet cider... and got an idea: If we primed a batch... and put it into... say, 2L bottles... to carb up... and THEN add camden to kill the yeast once it's carbbed... will it keep the carbonation...

I've read several versions of this on these forums... but am still debating the risk... lol! Also... A few friends have voiced their apprehension to drinking cider with the layer of lees at the bottom of the bottle... so I'm also trying to solve that issue. I've managed to use glasses and...

that's actually what I was thinking about doing... and it'll give me an opportunity to taste it with JUST the vanilla tea as well...

lol! actually... I divided 16 oz (the size of the bottle of molasses) by 5 instead of the 12 oz in your recipe... so yeh... that's my mistake... it's just WAY too much molasses for the batch. oops! I'm going to let this go... and see how it turns out... but start a fresh batch as well... with...

oh... and krausen is just foam. It's produced by the attenuation of the sugars by the yeast... and is just a really good indicator as to how well your yeast are doing on the sugars provided. You'll see when you get this going... it should be nice a foamed up when it's ready to be pitched.

yeh... a starter is just a solution of sugars well mixed on a small scale to give the yeast something to eat BEFORE you add it to your carboy... so that when you do add it... it's already fermenting at a very high... healthy level. So for this... I'd put a cup of water in a small sauce pan...

Also... i forgot to mention that I made a 1 gallon batch of this... so perhaps the divided amount is just a little too potent for a smaller batch.

The concept here is really awesome... but it's definitely a little strong on the molasses flavor for me... but the few that I've told about this, including an old-school homebrewer (and still master) are drooling to try this. So I'm just going to keep with it... make it as awesome as I can...

I have this in primary at about 72°f... it's been going since the 12th... and seems to have been finish with primary yesterday. I'm going to take a reading tonight and see if it's ready for transfer. The color on this is absolutely beautiful! Makes the mouth water just looking at it. I'm not a...

This looks pretty interesting... good color... none of what I assume are supposed to be links work though...

and the gravity reading was 1.080 to start.

Started a batch of this today...using honey instead of sugar... WITH the Limeade concentrate. Looks pretty badass... can't wait for it to get done! By the way... and just for the record... I LOVE that I have to search for "panties" when I want to look at this recipe... LOL! :rockin:

Here is a mead recipe from it: "To every quart of Honey, take four quarts of water. Put your water in a clean Kettle over the fire, and with a stick take the just measure, how high the water cometh, making a notch, where the superficies toucheth the stick. As soon as the water is warm, put in...

So check this out. Here is a copy of a 17th century recipe book titled: The CLOSET Of The Eminently Learned Sir Kenelm Digby, kc. opened: Whereby is DISCOVERED Several Ways For Making of Metheglin, Sider, Cherry-Wine, &c. Together With Excellent Directions for COOKERY as also for Preserving...

Rock on... Glad you're not injured... And lesson learned...