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In all honesty, this is my first foray into beer making. I have never had as energetic a start to the fermentation as I have with this one. All of my meads and ciders have been slow to start and never foamed like this. I think I have rabid yeast! LOL I have it in a 6 gal fermenting bucket...

Hey All, I'm attempting a braggot style mead for the first time and am having some difficulties. The recipe that I am following is: 8 lbs Bavarian Wheat DME 10 lbs wildflower honey 2 oz tettnang hops whirlfloc tablet in the boil at the 60 min mark Lalvin ICV D-47 yeast Now for the...

Cool, thanks for the tips! Any other advice will help greatly!

I have a hard cherry cider in secondary right now and I'm a little concerned about carbonation. The last time I tried to carbonate a cider with conditioning tablets, it failed miserably, and this particular one needed carbonation to taste right. I was wondering if there was a way I could...

Every time I want to impart flavor for an apfelwein or any kind of cider or wine, I usually take part of the base liquid (apple juice, water, etc.) and then make a tea with the flavoring. For example, I take 1/2 gallon of apple juice in a non-reactive pot and place broken cinnamon sticks and...

Hey Roady, What do you think about adding orange juice concentrate? Im trying to make a cider that sort of resembles blood for a Halloween party I'm planning. Right now I have an almost purple color to it and I'm wondering if the concentrate will lighten it up just a little

Awesome! Thanks! :tank:

It was a month between rackings and starting gravity was 1.070. When I racked today the gravity was down to 1.000. I'm also using an ale yeast instead of a wine yeast. I want it to be a little sweet, but not so much that it can only be drunk as a dessert cider. i planned on backsweetening...

Hey there everyone! I have 5 gallons of Blackberry Cider in secondary right now and I have a question. After the primary fermentation ended I racked off of 4 lbs of frozen blackberries and on to 3 lbs of blackberry puree. I'm trying to maintain as much of the blackberry flavor as possible...

I will definitely keep the beets idea in mind and soon I will find out if the blood oranges are more than just a crazy dream cider for me. Thanks again for all the advice and brew on!

I never thought about using food grade dyes. I will definitely keep that in mind. As far as using other fruits, Blackberry might have just jumped to the top of the list, instead of blood orange. I tried a cranberry cider before and it didnt really get any red in color at all. Thanks for the...

Greetings my friends and brew enthusiasts! I have an itch to get some cider brewing and I wanted to make one that was a deep rich dark red, kind of make a vampire type drink. I was thinking blood orange to make an adult version of the Tru Blood soda made popular by the HBO show True Blood...

Final Gravity at bottling time was 1.008 and the cider was crystal clear with no suspended yeast. I have been keeping an eye on it and it is carbonating a little bit, just going slowly. But I expected it to take at least a week to condition.

I have a batch of cider that I just bottled. I used cranberry and apple juice with brown sugar, cinnamon, and nutmeg for 3 gallons and pasteur champagne yeast. I was concerned about it being too dry, so I back sweetened with 11.5 oz of apple juice concentrate and 1 1/2 tsp Potassium Sorbate...

That sounds delicious! I may have to borrow it for my next batch

Yeah, mine was done fermenting within 7 days. Using the yeast nutrient (in this case I used Fermaid K with a Pasteur Champagne yeast) primary fermentation was done in a day, maybe 2 at the most. When I racked to my carboy for secondary, the gravity was down to 1.004 from 1.054, and it...

I added another TBSP of nutrient and just let it ride. Now it stopped fermenting and is going for clarifying and fining now. I agree, homebrew is kind of a lazy hobby, but a fun one LOL

Thanks for all the advice everyone! The smell has gone away, at least for now. The cider has stopped fermenting and the bulk aging begins! I can't wait to try this out

I have already used nutrient, but it was only about 2 tsp for 3 gallons, should I add more?

I'm currently working on my first cider batch and I have a question. There is a strong sulphur smell coming out of the airlock right now and I was curious if there was anything I could do to get that to go away. Would it be possible to use campden tablets in the secondary to get the smell...