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No auto siphon. Just a regular racking cane that's about 2 ft long or so. The beer tastes great. I think it was just some freak place in time that made it foam like it was possessed. I just hope it never happens again.

I have a good 3ft distance from the counter top to the floor. I was siphoning from my carboy on the counter to my keg on the floor. I do need to replace my racking hose so I'll get a longer one for sure, but I don't think that was the issue. It seemed more like a reaction of the 60° beer coming...

That could be it. The foam starts in the racking cane, not the siphon hose so it would have to be a crack in the racking cane. I had just racked a different beer before this one with no problems so it seems like an issue with the beer having gas dissolved in it. But it's been sitting in a carboy...

I filled my first keg today! All went well except for when I was racking the beer into the keg, the racking cane would just turn the beer into foam and then the liquid wasn't able to get through to create a siphon. The only way it worked was to start the siphon as fast as I could and then get...

You can do it however you want as long as there's not too much headspace after the first rack. i.e having your three gallon carboy only half full will make it harder for your cider to create a protective bed of co2, so oxygen could start turning it to vinegar. The closer the top of the liquid is...

I think that is good information as to why everything happened the way it happened. I was using Heineken bottles which were first off a real pain to de-label, and then the bottle capper didn't fit over them very well and didn't feel right capping them. That probably explains why they're flat...

Okay let me just get straight to my recipe and my technique: August 22 1 gallon of raw cider straight from the press O.G 1.046 Nottingham ale yeast 1 tsp nutrient 1/2 tsp energizer cinnamon stick .20 oz oak chips...

Hey guys (off topic), I searched this thread a bit and didn't find too many people having problems with very (I mean VERY) fast carbonation. I don't know how in the world you can let your bottles with active yeast sit at room temperature for a week without exploding! Here's my process: Ferment...

To have a finished cider that is sweet, you'll need to kill the yeast with some potassium sorbate and campden tablets. Together, those two will kill the yeast which will stop them from eating any additional sugar you add. Simply add them and then sweeten to taste, and bottle. There are many...

I would get your beer as cold as possible (lower temperature = lower pressure) and degas them. I had to do this once with some hard cider that shot across the kitchen when I opened it. To degas, you just take a bottle opener, and ever so carefully pry the edge of the cap up to let co2 out...

Well I opened a bottle yesterday (21 days after pitching the yeast) and it was pretty much flat, BUT, it tastes amazing! The s.g reading I took said 1.008 which I really like. I have another question which you guys might know the answer to; the cider is perfectly clear. Is it clear because I...

Okay what I did was I released the pressure from them while they were cold (which worked very well), and then I left the caps off and brought them inside to room temperature. I let them sit overnight with their caps off to come to room temperature. They were still giving off a few bubbles this...

Okay thanks!

So what I need to do is the "idiot's release" while they are still cold, and then bring them up to room temperature, recap, and pasteurize? I did not refrigerate them at all. If you refrigerate them while they are trying to carbonate, wouldn't that stop further fermentation/carbonation...

I'm new to home brewing and I've been experimenting with cider in one gallon batches. My first five batches I let ferment down dry and then backsweetened, and they're in the long process of carbonating and then I will pasteurize them on the stove top. Letting them go down dry took out a lot of...

I use 1/5th of a packet. Lately I've been measuring out exactly 1/5th of a packet on a grain scale (11 g. pack of Nottingham divided by 5 = 2.2 g). But that's some ridiculous OCD going on! And since the price of Nottingham went up, this stretches it further and it's never failed to ferment.

How did these turn out? I'm really curious! Did you use your fruit/other flavourings in the secondary?

I've been using Lalvin D-47 for my meads and I'm wondering how much differences it can make simply using a different kind of yeast like Red Star Pasteur Champagne yeast like what I used in some cider? And then there are Ale yeasts and yeasts people use in beer...Is it just a whole...

Why do you suggest it's stuck? Please explain. I would like to learn as much about this as I can.

I did not use that recipe. I used one similar to this one http://www.stormthecastle.com/mead/fast-cheap-mead-making.htm just using D-47 instead of Fleishmann's yeast. So another question everybody: does yeast you put in your brew always finish around 1.000? Or is it random whether it finishes...