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The Deer and turkey love them

I figured I might as well open an old thread here. I haven't brewed extract in years and thought I might give it a try. This was one of my old stand by brews year ago. Anyone still brewing this?

Zymurgy

Anyone ever cold crashed/ sulfite this and then kegged it? My friends all like a sweet cider

Stuben brewing. Vacation Ale

Haven't been around in a few years and just started to make cider again. In the past I've always bottled condition but I'm trying to stabilize my cider with k meta and sorbate. My cider is at 1.004 and I have it cold crashed. My container of k-meta says 1/4 t. Per 5 gallons but many here say 1...

Thanks. I have been a bit higher than that in the past and have not always been successful at stopping it

Ck, what temps do you cold crash at? Thanks

Give it more time. Usually it will start by that time but many factors are involved. Just curious... How much Campden did you add? I usually add 1/2 the recommended dosage and have never had a problem You really need a hydrometer to know what is going on in there!

Many years ago revvy told me to stop worrying and stop overthinking the problem! It was great advice! Open the bucket and drop them in

I have been doing just all grain for the last six years but time constraints have limited that. I just bought 3 of the extract kits from N Brewer. (Could not pass up $14.92). Two kits were brown ale. Think I ll do one regular and one late for a comparison

The hydroponic store at cobblestone Mall which is across from Eastview mall in Victor

Is there any sense in doing a late addition if you are doing a dark beer?

Thanks I used Cotes de Blanc which should finish fruity

I am primarily a beer and cider maker. I have never made wine before. I was just given 5 gallons of Catawba juice and 6 gallons of Niagra. I know that as cider ferments to it driest state it strips out much of the apple flavor. Will the same happen with Niagra and Catawba juice? I am trying...

I agree 100%

Trying this one for the umpteenth time. Gonna experiment a little and use Antwerp Ale yeast and add 1/2 lb of munich. I have a buddy who wants it a little more malty.

when you made that kit did you use a 90 minute boil?

ditto I always use US 04

I have always scaled it down