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As a home brewer and craft beer lover I get given stuff every so often by my friends. It seems I have a piece of San Antonio Craft Brew History that I have no idea how to assign a value to. A few local brew collectors have asked me what I want for it. It would be a great addition to their...

I just bottled about 5 gallons of Hard Apple cider I made. I had placed sorbate in the Carboy about a week before bottling to slow the yeasties down. I didnt want it too dry. I'm looking for something almost like a stongbow. I then back sweetened with some brown sugar. Yesterday I bottled...

My last few batches of beer have been A European Black Lager and a Scottish Ale. While I know the Ale is not supposed to be thick I still think it could have some more mouthfeel to it. How do I thicken my beer a bit? The flavors are decent to wonderful on the front end of a sip. The problem...

Ahh thanks for the help. I will have to try some of that in my next attempts. I think for now on I will just stick to doing it the one gallon glass containers. I have a few further questions if any one can help. 1. Should I even bother racking it to seperate containers and falvoring them...

Ok so I am making apple cider and it has been going now for 6 weeks almost 7. I used a champagne yeast and about 4 lbs of pround sugar with 5 gallons of cider. I sample it every now and then and take a reading. It been fermenting great and I am about to move it into three small one gallons...

Just bottled all min last night after 6 weeks of fermentation. I had to start it 3 times but now I feel its tart enough. It was too sweet early on. I will be monitoring the bottles closely though because I added some priminng sugar. I wanted a little more carb to it. A bottle a day will be...

Ok now I am confused. I took an OG reading that was 1.084 and one week later I am taking another reading that says 1.092. That cannot be right. I dont see myslef having a negative alcohol level lol. What am I doing wrong? Maybe I shoudl go learn to read my hydrometer properly now. What...

It was Redstar Champagne Yeast. Comes in a small yellow packet. I bought it form my LHBS. As for when I pitched it about 4 days ago. The air lock is still bubbling so Im hoping for the best. When I originally picthed the Montrachet on Saturday I had no luck.

What do you mean bt carbing it to 2-3.3 Vols? Forgive me I have only been at this a few months and some things are still confusing or new. So what if I racked it to a second container, let it sit for two weeks and then cold crash it? I imagine this to be an ice bath like in a swamp bucket...

Well after one week it seems to be going strong and just fine. Bubbling in the carboy with very little head. Its kind of fun to watch. Its like a fresh poured guinness! I do have one more question though. When carbonating it with priming sugar I treat it the same as my brews correct...

OK now comes the carbing and bottle questions. 1. Can I stop the fermentation and still Bottle Carb with priming sugar? 2. If I just bottle it as is will it still Carb? 3. If I cannot just stop the fermentation and bottle carb what do I do? How do I carb it Safely? Can I reduce the...

Yes sir that is what I am saying. But it well could have been a bad batch or user error. Otehrs had success with montrachet its just I didn't. But the champagne started right up and it has been going now for at least 4 days.

I notice everyone asks how it tastes and what not after after asking questions on how to do it and not many people answer. I will try and remember to let folks know how mine tastes when its done. Whenever that may be. Hopefully this goes well! What I did: 7 Minutemaid Lemonade...

Zman, So yo are saying your stuff will be ready and drinkable in 2 weeks? Please explain more please?

Aimhoff, I dont know if you want to drink it straight out of the primary keg. It seems to me you would have to still deal with the by product or stuff on top. Unless you planeed to skim it or something? I used a montrachet initially in my Hard Lemonade and then Champagne Yeast. I had to...

Hello all! I have been lurking on this thread because I am in the process of making my own using this recipe. I didnt use as much sugar though to start with. I kept mine at 5lbs (shoudl I add more? or too late now?). I initially used the montrachet yeast but it seems to not have taken. I...

I shoudl get in on this becuase afte rbuying my first Carboy this week I will need all the cleaning help I can use!

I started my hard lemonade about 4 days ago with a motrachet yeast. It seems to not have taken due to the acidity. I did do a yeast starter and all that so I am now looking to restart it. The problem is I do not have any more montrachet. The LHBS is to far and I dont have time to get here so...

Gotcha olmate, TY for the advice. I will be sure to prime. I was trying to make use of a fermenting bucket while I waited for my other beer batches to be done. That leads me to wonder what kind of head space does a cider need? I have a few of the #2 water jugs and if headspace is not a concern...

I am a fairly new brewer but I have caught the "What can I make now!" bug. I was looking into ciders and lemonades for my wife and her freinds and it seems cider similar to Woodchucks, Ace or whatever brand woudl be the way to go. In looking through these forums I cant seem to find what...