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I had some hop soda from a company in Grand Rapids called Proper Soda. It was pretty good. They use Cascade oil. I've decided to tinker around with making some myself. Here's what I'm going to try: 1 gallon distiller water Take 1/2 the water and dissolve 1 1/2 cups of organic cane sugar. Add...

This is my 2nd year doing lagers and I'm getting close to kegging my lagers. I'm looking to make them clear, aside from lagering 2-3 months. What's the safest way to use gelatin. I may be bottling some of my lagers due to a keg shortage (I only have 7 cornies). Can someone steer me in the right...

I started a 3 gallon batch of a cherry cyser two months ago. I added 48 oz of tart cherry juice, 5 lbs of wildflower honey, and all the stagger nutrients. I used EC-1118. I have hit my numbers, stunned the yeast, stabalized, and I backsweetened today. My problem is that the cherry flavor did...

I am getting ready to backsweeten a 3 gallon batch of prickly pear mead. Has anyone backsweetened a similiar type of mead with agave nektar?

I was wondering how much acid blend I should add to a 2 gallon batch. I'm pretty sure I'm supposed to add to the bottling bucket right before I bottle to add some tartness.

B Nektar (Michigan Meadery) makes a couple of low alcohol meads-Zombie Killer, Funky Monkey, and a new IPA style mead. They are all 6-7% alcohol and all are quite good. My question is this, when making a lower-alcohol mead, do you need to switch up to an ale yeast or can you still use a wine...

Which is better to use to stun the yeast? I've started to cold crash after 5 weeks or so to stop the yeast. However, would campden or metabisulphites be needed to stop the yeast after? I'm guessing "yes" because the must will eventually get back to room temperature.