Search results

Hey guys. Looking for a good holiday cider recipe to try out. I tried searching and found mead and ale recipes but no cider. I may have overlooked it if there is one out here. Thanks kindly

Hey guys, i've been aging this cider fir a year now and was ready to bottle when I noticed that it turned dark. Any thoughts? Did it go bad? I'll be opening them this weekend to find out. Been stored in basement, dark room, round about 70 degreesF

Hey guys, currently aging a gallon of hard cider to make some apple jack. My plan is to age it for six months then go through the jacking process. My question is, should i age it longer for the flavor to really develop or do you just age it after the process? I know currently it is pretty hot...

I've finished some ciders and did a final racking to 1g bottles for aging. They will sit for at least six months. The headspace is more than an inch, probably more like three would that be ok to age? After secondary was confirmed, they were racked on to fruits for flavor for weeks. No...

I've got some hard cider that is currently aging in the carboy. I'm thinking about moving it over to some 5g kegs to free up the carboy. This is a still cider. What is the best/proper way to age cider in a keg? I have been thinking of force carbing into bottles once it has aged out. Thanks...

Hey guys, I'm doing possibly my last racking of some cider for it to age. I have a couple different variates so I will have two, one gallon jugs with lids and one three gallon carboy. My question is, is there another method of capping the three gallon carboy other than using the silicone...

Think I need some help here guys. Got a 5g of pappy's brewing and appears the fermentation has stalled. It was rolling right along at first then I moved to the basement to do it's thing. I just went and checked on it and nothing in the airlock and SG is only down to 1.030. No where near...

Ok, so I learned making mead (and wine) by adding fruit to the primary, ferment dry then backsweeten. my question is pretty much this. if during the fermentation, the yeasties strip out the flavor of the fruit, why not brew a batch of regular mead then add the fruit on the back end during...

Who has made it before? I just opened the bucket after two days to rack off the fruit. It looks and smells ... well .. not so great. Does this look about right?

Anyone have a good recipe for a strawberry-lime cider? Figured i would check here first before having a go at it. Limes can be a bit overpowering.

Anyone have a good recipe for a strawberry-lime cider? Figured i would check here first before having a go at it. Limes can be a bit overpowering. Thanks

This is just more of a curiosity question more than anything. What is the longest you have left your mead sitting on lees during primary? Or basically just make it / forget it / let it sit type of thing.

For some reason, I cannot find the search option. Has anyone oaked a good cider? Details if so.

I like to make small batches of "tester" product before brewing large scale. Just to be safe in case I don't actually like it. Anyway, I seem to only find either 1g or 5g and above carboy's and buckets. To make 1g of product, you usually start with over 1g of ingredients which pretty much...

Ok guys, my wine has hit 1.000. I racked out bucket into carboys and a few 750ml bottles. Put them in the fridge Friday afternoon. What steps do I need to do to ensure ferment doesnt start back up? I still need to rack a few more times as it clears.. And one on 750 bottle its only about 3/4...

Question: How much yeast for four gallons? I usually use one packet period. Im making a batch of fruit wine and here is my current reading. Been brewing for about four days now. Want it to get around 1.04ish before racking to carboys.

With so many yeasts out there, how do you know what yeast to use? I usually use D47 for cider and 1118 for wine. Pretty much all I have played with at this point.

I've read alot now I want to hear real life stories. I understand I can make up a couple gallons to use at a time and it will keep for a bit. Question is, how long will it retain it sanitizing properties? I can add some to a gallon carboy, swirl it around for a minute or two then pour back...

Racked to secondary, added just a bit under 1/16 tsp Kmeta and gently swirled bottle. Put an airlock on it and its bubbling just a wee bit. (This is normal right) After a day or two i will then add sorbate and repeat After another couple, backsweeten and bottle. Just making sure i get it...

So i have gallon of mead that has been aging now for nearly a year. After I crash it and back sweeten it, I plan to age a little longer then bottle it. After I open it, how long will it keep in the smaller bottles?