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I'm looking for an administrator or TX brew to help me with a very pressing matter. Thanks to all of your help I have gone commercial here in Monterey California. I am producing a hard cider and I am on the shelves. I'm working very hard to have a very professional company image however...

Nothing store bought (as in a stock product)... What you have made OR what you have had made for you CUSTOM by a company... Please tell If you made it or who made it for you 2guys3d.com

I needed custom tap handles and every company charges an arm and a leg! I didnt want to make them out of wood chair legs or staircase railing supports. or anything else janky... I wanted professional looking tap handles. Plus I needed to have 20 so my time was an issue. I found the best...

I don't do much brewing of beer, I mostly brew cider and every once in a while I will accidentally forget one of them in the freezer..... (Putting a chill on some of the ones that I do not have stock in my other refrigerator) When I let it thaw back completely to its liquid state it seems like...

Sunday I got a fresh 5 pound CO2 tank, I had 3 gallons of cider which I put into a 5 gallon keg, Turn the pressure up to 30 PSI to force carbonate.... It's only been a day and half and my CO2 regulator already has dropped 200psi and is in the red "order gas" area. There was only 3 gallons of...

I like to use vodka in my airlock and not star San. I just put a fresh 1 gallon batch of apple juice in a 1 gallon carboy and while I was putting the airlock on I spilled about a third or maybe a quarter of a shot glass of vodka into 1 gallon of juice. The original gravity was 1.059 and I...

Let's make this thread three parter shall we: #1 •What is your favorite yeast to use when making cider? #2 • what is your number two choice? #3 •What is a yeast that you do NOT suggest OR had bad experiences with

That's it, that's the question:) Edit: Boy, Siri really knows how to make you look like an idiot sometimes! English ale yeast or American ale yeast, what is the difference when making a cider

Lets talk blends: What do you folks think are good blends of Apple varieties to make hard cider. Which English cider apples, which French cider apples and/or which Dessert apples and the % of each type.

All those cool stainless steel drip trays are like 50 bucks! I think that's just a bit too much for something like that... Does anybody know where I can find a drip tray or something that will do the same thing and still looks nice for less than 50 bucks... Now if it was chrome and 50 bucks it...

I don't know if I have this in the right area of the forum but I am just now putting together my first Keezer. I'm excited about my project and trying to make the nicest Keezer I can and I have heard that there is sometimes a 5° - 7° temperature difference from top to bottom. I know that some...

It seems there are many methods to carbonating in a Keg. I have seen directions for 30 PSI for a few days, 20 PSI for a few three or four days, And set and forget method, 12 psi for two or three weeks.... I would assume slower is better? Another reason I think this way is because I have one of...

I am almost done with my Keezer Build! I see some folks have added small computer fans to there designs to regulate temp better. My Keezer is from a new GE chest freezer, do I need to do this? I will if it is "better" but is this a mod due to old freezers with not-that-great insulating...

I have one of those between Keg filter kits with the one micron filter and I'm planning to filter this cider for clarity but I don't know if the filter will take all the yeast out? I'm back sweetening one of the ciders so I need to make sure the yeast is dead so if I filter the cider do I still...

I asked this question once I didn't understand the answer at the time. I've been brewing a little more and I think I'm going to pose the question again. How do you calculate the ABG change after back sweetening? P.s. I plan to filter out or killed the yeast. Maybe we can use these examples...

I may go legal and the FDA wants a correct nutrition facts label. Anyone know an inexpensive way to get the lab work done? A college? A economy lab? Any tips?

I have had cider in carboys for a month or two. We had a heat spell and I was afraid the temp in the room would get to 85F or 90F so I put the carboys in my Keezer at 33F. They sat in there from Monday to Friday then the heat spell is pretty much over. I took them out and I think I want to age...

We have a heat spell going on right now where I am and if I leave my fermenters alone they will be sitting and aging in 80° temperature. Not good! In my haste to go to work today I was a little nervous about the upcoming temperature spell so I put my fermenters in my Keezer. It is 33°. My...

We have a heat spell coming and it's going to be about 75 to 80° in my room for the next week. This is where I have my carboys. I do not like the idea of them sitting in 80° temperature so I'm putting them in my Keezer. They have already completely fermented and have been aging for a month or...

So far I have been using my hydrometer and understand gravity... How do I convert brixs from my gravity reading? Example: If I have 1.060 what would the brix be? If I have 1.055 what would the bricks be? And if I have 1.090 what would the bricks be?