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Racked to a clean carboy last week, and filled 2 16oz pop bottles while I was at it. 3 tbsp sugar in each, let set at room temp til this morning. I thought it was good, but SWMBO thought it tasted like medicine. Put the 2nd bottle in the fridge, and I'll try it again later. If I try to bottle...

Lotta times that is a european 29mm bottle cap instead of a 25mm 'Murikan cap. You would need a different size bell for your capper and the larger caps too.

Cinnamon does have a component that acts like starch or gelatin holding baked goods together. That is probably what you are seeing. IDK if there is an easy way to get rid of it.

Took the sample for a gravity reading yesterday, dumped it into a glass, added some sugar. Tasted pretty good for 10 days old, even SWMBO thought it wouldn't be bad after a while in a bottle.

Too late to put in the pectic enzyme?

Now just a shade under 1.00 , maybe .999 (I am a little vague on absolute accuracy with my cheap meter. Probably mostly me) and starting to clear on the top of my fermenter. I was mostly freaked out how quickly it stopped, and a ring of spent yeast at the top of my fermenter. Had vigorous...

Tried this with bottled white grape juice instead of concentrate. The fermentation looks like it stopped after a week. Now its not doing anything. At all. Trying to decide to give it a little sugar water or something, or just to wait.

Just a quick question, has anyone here tried wyeast 4783? SWMBO and I like liebfraumilch, and would like something other than a $80 kit. If the wyeastperforms well, it doesn't need to be spot on. Thanks!

Ok, does the lack of time to clear the diacetyl and precursors hold true for ciders too?

Dangit, ya beat me to it! Also, those brewers who have used cinnamon sticks when brewing and bottling, do you do anything to sterilize the sticks before chucking them in the mix?

23038.5 + 5 = 23043.5

I don't know about taking it out of the fermenter, but when I was drinking a lot of it in Frankfurt I don't remember it being carbonated at all. FWIW

Well, looks like the diameter of the bung is 7/8", and the hole is 22mm.

I think just plain juice is more likely to reach 5ish percent. A little more than the 3.2% she is shooting for. Also my airlock was going strong for a few days and just kinda stopped. I think my fermenter developed some kind of leak, 'cuz I could push on the top causing the airlock to bubble...

My 4gal batch pooped out after 4 days, and not wanting to have a mentos & coke reaction from pitching dry yeast, I made a starter from a juice box. When I opened up and dumped it in, I had a yeast and apple seltzer fountain anyway. I left it alone for 2 1/2 more weeks, but couldn't stay away, so...

4 more gallons w/ montrachet 22701 + 4 = 22705

Just checked on thursdays batch, and its bubbling nicely. 4 gallons local apple juice, 1 # dark brown sugar, 4 tsp yeast nutrient, and one packet montrachet. My (amateurish) measurement was 1.064. We shall see.

My lovely young wife just decided she likes the 1118 over the montrachet. Unfortunately I just put 4 gallons w/montrachet inthe 65deg basement. W/1# dark brown sugar. As soon as I get a new fermenter, the lavin hits the basement too.

Hokay, time for a report. I threw together 3 separate gallons, 1 each with lavin 1118, montrachet, and bread yeast. SWMBO and I have been thieving drinks for the past week, so I did not have much to bottle this morning. I have 2 bottles of each lavin 1118 and montrachet. One of each has been...

Idle curiosity (the worst kind), what is the exact (measured) diameter of the hole in the top of the mini keg, and how thick is the rim of the hole (ballpark)? I know they don't work in beertenders, nor are draughtkegs re-fillable without some fooling around. But, I like fooling around and...