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Apologies, I should have prefaced that I used a cup of sugar for a gallon of juice, and 1/4 tsp of yeast. And there is no must at that moment. And I am fermenting it into a glass carboy. I have it wrapped in a towel and in an ambient temp of 66-70F. And i've never had an issue with gas seeping...

This may be a long shot but has anyone ever try making wine from Arizona Fruit Punch? They claim they're are no preservatives so I'd assumed making wine from it would work but I'm four days in and there is no gas being released from my airlock. The ingredients are below but I don't think any of...

*boiling sugar water solution was 3/4 of a gallon (the sugar itself I used 4 cups)

I recently attempted to make raspberry wine for the first time and beforehand I looked at plenty of videos of how to make it and I feel like each video was different, especially on the amount of time to ferment it. Needless to say, I mashed up my raspberries (5.25 lbs), added some boiling sugar...

*brewing world has

Yeah I saw this video but I really want to try the caramel. I know theBruSho said it may be hard for it be incorporated into the cider because of the fat, but I was hoping someone in the brewing as actually tried caramel as a back sweetener. I might just play it safe and use an extract though...

I've just fermented my cider through and stabilized it and was hoping to use homemade caramel as a back sweetener. Has anyone tried this? And if so, how much should I use for a gallon? Should I let the caramel sit in my carboy for a bit before bottling? And thoughts on adding vanilla extract as...