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This is my first batch of anything, including kegging. Did my batch of cider, went through all the steps, treated and back sweetened appropriatly, put into two different kegs , one 3 gal in a 5 ball lock, and 2 gal into a smaller 2.5g keg. I did some playing with flavors in the second keg...

So I am making a batch of lemonade/honey mead suggested by one of the other posts in here. I used a wyeast sweet mead yeast package. It got going from what I could see, and I poured it in per directions. However, after I poured It I noticed the temperature on my liquid was close to 80-...

So I don't have any sort of freezer/fridge I can use to chill my keg down to bottling temperature. I'm force carbing, backsweetening, a hard cider I know chilling is not as much an issue with hard cider, but I don't want to loose the integrity of the product while I'm bottling I'm using a beer...

So, I'm making my first batch of cider, I'm going to backsweeten, force carb, and bottle When making cocktails I've used "Shrub" before, IE https://shrubandco.com/product/spicy-ginger-16-oz/ Its Vinegar/Fruits & Flavor/sweetner It makes good cocktails, and has a bunch of different...

So I am on my first batch of hard cider, its been sitting in secondary about 3 weeks now, and its pretty clear. Clear enough I'm encouraged to get it into bottles. I'm back sweetening my cider, so before I bottle I'm going to either pasteurize it, or add chems to stop/prevent yeast from...

So I'm new to brewing, but I'm starting with hard cider. I'm on my secondary fermentation and I'm thinking about bottling. I want a sweeter cider, so I'm looking at options to kill off all the yeast and backsweeten. I ended up getting a nice kegging setup on craigslist for pretty cheap, so I...