I am going to start a batch of hard apple cider as soon as my yeast
gets here from George. The question I have is; do you have to use corn
sugar to prime? What would be the differences in using other sugars,
ie. white, natural, brown, maple, ect... If anyone has experimented
with priming sugars I would love thier input. I've been making wines
for a little while and believe I have a firm grasp on the basics, but I
have never made beer or sparkling wines so priming is new to me. I do
have to say thanks to all for the posts since this forum started. I
have learned so much from reading them sometimes I feel that my brain
is going to blow. I've been deticating 2-3 hours a day reading and
occasionally posting. This is by far the most fun hobby I've ever had
and the most rewarding.
ps... Masta, I have plans to visit the old folks in RI this summer and
would love to try a little of valley brews best. I love a good hot
sauce although sometimes with my stomach they dont like me. Hang tight
there swamp yankee!