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I am drinking some of the cider I added whole, unground mustard seeds to. I do not sense a mustard taste in the drink and it does not seem to have turned vinegary. So, success?

I am new to homebrewing and have 3 half-gallon batches going. I have one half-gallon of cyser that I started yesterday. It already has about 3/8 inch of lees on the bottom rim (there's a bit of a slope, so I'm not sure it's that thick all the way across). I have an airlock on it and it doesn't...

Apparently, you may get some extra bitterness from apples with apple scab. https://elizapples.com/tag/tannin/ Instead of paying for a bag of tea, I collected some fallen red oak leaves and boiled them to get the tannins out, then added it to a half gallon batch of cider, compensating with extra...

On the point of going natural while brewing and Campden tablets: When I want to go natural, I try going traditional/historical, and to do that I end up going to Google books where there are many pre-1930 digitized books in the public domain. A few of them advised adding mustard seed to prevent...