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I have an experimental batch of cider, using cherries. I hear that if they are in there too long, the contents may become sour. If this is the case...which it seems to be heading that way, is their anyway to sweeten this batch without dilution?

I just got into brewing cider/apple wine. I didn't plan accordingly, so I was short honey as a sugar. Would you recommend using molasses? Why or why not? If you ave used it... were you successful? Thanks :drunk:

Hello All, I have traveled many places, and tried many beers. Then one day, a German friend of mine, showed me his extensive list of beers he has sampled. Sheesh, why didnt I do that. So alas, there will be some that will never make this list, but here is my list of 537 beers. If you have...

With beer making, comes the ever present "seasonal brews." If memory serves me, and with enough beer...it won't, there are a few that stand out: Winter- * Wee Heavy * Stouts * Porters Summer- * Saison * Hefe's * fruity stuff Fall- * Oktoberfests What's a common spring beer?

Has anyone tried brewing beer with tea? Not from it. I would like to try brewing and IPA with maybe some green tea leaves. I hear if they are fermented too long they become sweet. Is this true?