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The beginner tips here are responsible for my being on the right track here: pectin enzyme, flash pasteurized juice so no sulfides, cider yeast. When I was putting the stopper in my carboy, it was pretty slick from the star san. It kept coming out, almost comically. So I pushed it in as hard...

I have a couple of Stone bombers that I'd like to reuse. It would be great to get the Stone labeling off, but instead of paper those arrogant bastards paint the info on. Anyone had any success in scrubbing that stuff off? "I will make it felony to drink small beer. "

I bottled my first batch using a bottling bucket tonight. Every batch before this used sugar funneled into each individual bottle. This is soooo much mor civilized. I used online calculators to determine the amount of sugar I'd need, and I noticed that when the temperature of the bottles is...

Good day all, I have two batches going, one in primary (four days now) and one in secondary. I am going out of town in a couple of days and will be gone a week. While away, we're going to drop the thermostat to probably 55°. Is this going to mess with the fermentation? I'm not too worried about...