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For future efforts, I'm not sure if I'm completely off or not, but can you put in non-fermentable sugars dissolved in to the juice and putting it in the carboy? Would that work to make a sweeter result before bottling?

I've been working on this cider for a bit, but I'm getting stuck at the end with it being a bit more dry and tart then my liking. I'm posting it here for advise, and for people to try it out, since it might be right up your ally. 5 Gallon Batch 3.75 Gallons Treetop Apple Juice 1 Gallon...

It hasn't fully completed fermenting. I'd say it's probably a few days to a week shy of dying out, assuming it follows the same time line as the previous time I made it. With 20 gallons of this stuff made, and a week to drink it in, I'm not going for high class, just decent alcohol content...

They sprang this idea up at me with minimal preparation time and wanted large and cheap quantities of booze. Going on a camping trip next week Tuesday through the following Monday. My thought being, if we bottle Saturday, could it possibly survive through the following week without blowing up?

I don't have gravity readings unfortunately. I'll have to take them tomorrow as I can't seem to find my gravity reader. I used Nottingham beer yeast from Danstar.

I started making a hard cider two weeks ago from apple juice, cran/raspberry juice and brown sugar. The fermentation isn't going as rapidly of virulently as it was before, but it is still "doing it's thing." Problem is, I need to bottle this stuff come Saturday and I'm scared of having a...

Hey Dani, I've recently started test batch of mead with approximately the same amount of honey you had. I made two 1 gallon batches of a sack mead. The first gallon carboy contains 5 pounds of honey, a half pound of agave nectar and was filled with spring water. It's been sitting for...

Yeah, I think I'll have to stick with some drier ones until I get the hang of it. I'm a victim of a mean sweet tooth so I'll have to figure out the sweet cider later.

Good stuff, thanks. I'll have to do something like those staggered nutrient additions and degassing one of these days.

So I finished my cider and I want it to be a sparkling one. I'm not quite confident in my abilities with heat pasteurizing so I was planning on cold crashing my brew. My question is, do I bottle my cider and let them sit in the bottle for a few days or so to carbonate, and them put them in the...

Hi all! As opposed to buying a fridge specifically for the purpose of brewing, I've been just keeping the house under 72 degrees Fahrenheit and it's been working well so far. I was planning on making more mead, and cider for that matter, but the house has cooled down a bit to 66. Now...

Nevermind. Apparently I was just paranoid. I think I went a little lite on the honey for mine, but I still have a nice semi-dry (it's not sweet enough for semi-sweet) mead with great raspberry nose and taste up front with a little tart aftertaste. Good stuff. Thanks again for the recipe.

Had a question about the fermentation: Mine has been fermenting for about 4 weeks now. At the three week mark I racked it off the raspberries to new carboys on to some vanilla. Since the racking, there's been zero activity from the carboys. Has the yeast given up? Is my fermentation stuck...

That blackberry one is definitely schnazzy.

Quite possibly. I"ll have to get back to you around February once it's done. :)

I usually associate writeups to be on the box or carrier the beer came in, not usually on the bottle. That's just my two cents. Otherwise, I think the labels look friggin' awesome.

I had thought about that too, but I didn't take an OG measurement, so I'd hate to falsely advertise. :) Definitely something I plan to do on future brews.

Got it from the photo editing website I use while I'm at work. (www.picnik.com) They have it labeled as Rascunho Errado.

Fixed it. :)

Good point. Not sure what you call mead makers. Meadery?