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I thought that using ale yeast would reduce aging/maturation time? Even using wine yeast (EdWort's original recipe), people say it's pretty good after 4 weeks.

how can fermentation occur without CO2 evolution from the carboy? you must have an air leak in your rubber stopper or something.

the brown sugar ingredients are: sugar, molasses hmph. I think I'll grab some yeast nutrient from the brew shop tomorrow. I'm pretty impatient, as I'd like to have this ready by Thanksgiving (hence, ale yeast instead of wine yeast).

thanks for your reply. dang. is it too late to add a starter? can I do anything, or am I stuck waiting it out? if i leave it alone, how long should it take to get started?

Hey folks, it's my first time brewing hard cider, and after reading EdWort's Apfelwein recipe, and perusing other recipes, I made the following two batches, both in 6 gal carboys. Batch 1: Apple Juice 1.) 5 gallons Mott's apple juice (100% juice from concentrate, with ascorbic acid...

i'm sure my question reflects my short experience with homebrewing: why do you need lactose when adding chocolate/cocoa? does the sugar help bring out the chocolate flavor? why can't you just add the chocolate extract? thanks.. =)

i've heard that spruce needles were historically used instead of (or before the use of?) hops. in terms of anti-bacterial properties, spruce needles are fairly acidic, so that may help prevent some bacterial growth. plus it would add a nice armoa, especially in a x-mas beer.