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Another thing worth knowing is that if you are legally able to freeze concentrate in your neck of the woods you'll want to save that last gallon of churned up yeast on the bottom. The pectin haze remains, but a cone strainer filled with shaved ice works a treat to remove the "yeast mud". That's...

It's not so much about wanting a 32% "beer"; I'm more into the hobby because I like to see what I can accomplish, keep up my general science knowledge and to learn new things. If I can do that and end up with cheap tasty beer and/or applejack I think it's a double win. Since I'm in the US where...

Legality aside, many folks have worries about the methanol content of applejack or similar products since they're not distilled. While it is true that freeze concentrating alcohol solutions (beer, wine or the like) doesn't remove methanol, neither does it remove ethanol. If you take a gander at...

So I made 6 gallons of this the other day and have been buggering about with it trying to make it taste nice. From reading the posts on here I seem to have diverged from most folks, but it does taste good. I'll leave the initial stages aside since I've mentioned them before. Since fermentation...

No, I get that I could use different yeast for higher ABV/less sugar. What I'm wondering is basically "can certain strains of yeast be counted upon to reliably die off when a particular ABV is reached"? If so, I'm hoping to use the first, low ABV resistant strain as an indicator to tell me when...

So I've got a question about natural carbonation. I'm fairly new at this, and from what I gather dry & bubbly or sweet & flat are the typical naturally carbed options, leaving aside artificial sweetener and non fermentable sugars. I don't mind, I'm not much for sweet. I'm curious though; let's...

So let's say I've racked and filtered my beer and added priming sugar then put it BACK in the FV, put on the airlock again and sunk it 10 metres underwater in an air pocket and left it for a couple weeks. Given that 10m ~= 1 atmosphere/15psi all I'd have to do would be go down there and cap it...

Today I created "Capt. Misneac's Patented Siphon Seal & Fruit Fly Excluder with Adjustable Sediment-Ease Technology". As impressive as it sounds it's basically a plastic spice bottle with one big hole and about a hundred little holes in the bottom, two or three rubber bands and a plastic bag...

Good to know. I only roughly peeled the ginger with a spoon, not getting into all the interstices and leaving about half the peel because some early posts in the thread said that the peel made it taste hot and thin. I may add a bit of habanero honey to the secondary for spice, depending on how...

So I'm making this right now; burbling happily away in the basement at 74F on my "fermometer". My recipe is as follows: 825g half peeled & grated ginger root (this is the final weight, I started with a bit under a kilo). 175g dried sweetened cranberries 800ml apple cider (this is the proper...