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I guess that makes a little more sense. Either toss it out or referent it to completion. If you do that be very careful dumping it back to a fermenter. If all goes well it'll be fine.

There's no way you accidentally put 3 pounds of sugar in, thinking it was 5 oz, so I'm gonna call a troll on this one. If on the off chance you're not messing with us, you could pasteurize but since that'll be undrinkable-ly sweet I'd probably dump it. Or carefully dump it back a ferment in and...

Now that my own post got me curious, it looks like this should've taken this half of my batch up to around 1.010 (based on a simple calculator, and in an ideal world), minus the small amount that continues to ferment for carbonation pruposes. This could be in the ballpark of sweetness you're...

FYI I used Old Orchard concentrate with 27g sugar per ounce.

Full disclosure: although I've done a lot of beer I only just finished my first cider. Hopefully I can still answer a few of these though. 1&2. Yes it seems like it'll be decent. I did one similar with light brown sugar, and s-04 yeast. You need to take an OG but yes, 1lb of sugar will put...

I've brewed a lot of beer but this is my first cider adventure. I'm not sure how I decided on it (most likely because I make everything unnecessarily complex), but I started with 5 pounds of store bought apple juice and 2 lbs brown sugar, and Safale s-04. My OG was around 1.065. After about...

Any update on how this turned out?

The next time I brew this again I think I'll try the Peanut Butter Cap'n Crunch idea I read of someone using a few pages ago.

I'm glad everybody's have gone so well. Mine is now one year old, and with some impressive self-control (and a lot of other beer) I've saved a 12 pack. It's better now than it was at 6 months or so. Interestingly, it was maybe the best when it was young, ~3 months, which I certainly found...

I'm interested to hear how this turns out. I've considered adding a little lactose to this the next time I brew, and I've been curious about how the addition of cereal might change things as well. Please keep us posted.

Man I'm sorry to hear that. Maybe we just like different flavors? Either way, I use my less-than-spectacular beers for cooking, like bread or soups or beer brats, but I definitely wouldn't use an "undrinkable" beer for that, as the flavor still comes through. Best of luck.

Wait until the gravity doesn't change for 3 days in a row. Easy as that.

+1. I've done this on two overcarbed batches with good success.

1, 2, and 3: Ok, sounds good. 4 and 5: Late additions will provide both flavor and aroma. Technically flameout additions will add relatively less flavor and more aroma than if the same addition was at 10 minutes or 5 minutes, but I personally feel like even flameout additions will add mostly...

Standard pint is my go-to. Another universal option--which combines benefits of a number of styles but therefore isn't really perfect for any one style--is the Sam Adams glasses. The logo comes off with a razor blade, although I imagine Star San may work as well...

With 75 IBUs 1.023 will probably be ok. Sweeter than you want maybe, but I'd guess quite drinkable. I've had a number of beers finish close to 1.020 and they're just fine. I'm still interested in the recipe and OG and everything.

Also known as ice.

Unless someone has definitive proof otherwise, I think sanding bottles is probably fine. Even more so if you do it lightly like you said.

Both sounds like great ideas; keep us updated how the flavors turn out. Keep in mind the maple syrup will add more fermentable sugar and may not add much actual maple syrup flavor.

I don't know if the bitterness difference will be noticeable; I suspect the difference in flavor (20 min is a flavor addition) might be noticeable if compared side by side. Maybe not even that though. It'll be fine.