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I am selling my 4 tap keezer. There are 3 Perlick beer faucets and 1 stout faucet. It has a Johnson digital temperature controller, 3-way regulator, 6' high pressure gas hose, 5# CO2 tank, 5# nitrogen tank w/premium double guage nitrogen regulator. There are 4 gas disconnects, 4 beer...

For me I'd have to say Blind Melon... *drunk*

Welcome! I'm new to cider as well, I have 5 gallons that I made from free apples in my juicer. Nice to see another upstater here, I'm in Elmira, an hour west of Binghamton.

It was my first go at wine, I've been a homebrewer for years. I started this thread while at work last night, so I was just searching for input. I can't open them up until this weekend...12 1/2 hour shifts in the gasfield doesn't leave room for wine sampling during my rotation.

I did six 1 gallon wines that year, I wasn't clear on the size of my fermentor. I seem to remember topping them all off, but the peach has more head space these days, I'm sure the air lock never went dry. I think I'll give them a try this weekend and get me into bottles.

I've bottled the other 4 gallons long ago, just got busy and never got around to the other two gallons. Just curious if any one else has "aged" fruit wines in the jug this long without bottling is all.

I have 1 gallon of Peach and 1 gallon of Watermelon wine that have been in secondary for about 2 years. The air lock has always been topped off and never run dry. I transferred at least once into secondary, possibly twice, so there is no sediment to speak of in the bottom of the jugs. What are...

Mine started out as a scratch n' dent from Lowes.

Lol, I guess patience is a virtue. Wifey just came upstairs and said its bubbling away. Started on the morning of the 5th day. Thanks for the replys. I guess time is the ingredient that was missing, goodluck Crabbyapple...maybe it'll take off soon.

I have mine in a bucket and it's at 68 degrees. I used dry yeast that I rehydrated. When I first pitched the Nottingham yeast, I also added about half of the yeast cake slurry that had just fermented a couple gallons of organic store bought AJ. So I know some of the yeast at least we're viable...

I've seen several posts about being patient lol, but I've never had anything take this long to start. I have 5 gallons that I juiced from freebie apples. I hit it with 5 crushed campden tablets, 25 hours later I added Notty yeast, 2 1/2 days later I added champagne yeast. It's been 4+ days, no...

Great idea. I have a Honey Wheat that has a week left in secondary. I think I'll pull a half gallon of it off and mix it with 2 gallons of the same AJ I made a simple cider with last week. The Honey Wheat is low hopped with hopped wheat LME and 1oz of Tettaning hops. Clover Honey, wheat, and...