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OK - questions for all you experienced Dragon Slayers. For those that use the larger Brute cans for your fermentation, 1. How long do you leave in the open Brute before placing in a carboy that you can airlock? The SG=1.000 mark or?? 2. How do you keep your fruit bags from sinking below the...

Drunken Emu Hard Cider Yield: 4 Gal Ingredients: - 4 gallons of Apple Juice, 100% No Preservatives - 4 Cinnamon Sticks - 2 Lbs DARK Brown Sugar - 1 Lbs White Regular Sugar - 6 Packets of Nestle Hot Chocolate (No Marshmallow's) (Trust me here, we are going on an adventure together) -...

Caramel Apple Hard Cider Yield: 5 Gal. Ingredients, Part 1: 7 x 96 ounce bottles (5.25 gallons) 100% Apple Juice, pasteurized, only vitamin C added 2 lbs. Dextrose (Note, I miscalculated the Dextrose I had on hand. Instead I substituted 1/2 white sugar and 1/2 light brown sugar) 1/2...

BlackStrap Cider Yield: 5 gal Ingredients: 4 gallons "bottom shelf" 100% pure apple juice (no preservatives, except Vitamin C) 1 gal water 12 oz blackstrap molasses 8 oz lactose 0.7 oz black tea 2 oz vanilla extract 1/2 tsp Pectic Enzyme (not sure this will do anything or help, but...

Just returning to this hobby, and good ole' mother nature giving us the roulette wheel of late winter/spring recently, I find myself wanting to try many different things. Last month I was looking at Mead (JAOM, but doing my own flavor variations) and have 4 batches going right now. I plan to...

If there are any Home Brew Shops or Wineries close by, possibly work with them to get a homebrewers/vintners/.... club going in the area. You bring something a little different to the table that could appeal to both the beer and wine makers as something new to taste AND try their hand at. Some...

My 4 batches are progressing along nicely. Color is beautiful (especially on the wild blueberry and blackberry), Smell in my brewing corner went from fruity to fruity and alcohol to now it is just a slight hint of fruity and not getting the alcohol smell. I think the fermentation is...

I was wondering if anyone has ever tried making the Dragon's Blood (or Skeeter Pee) recipe with a lower ABV? I thought I remember seeing a calculator that would tell you the estimated OG based on the fruit/sugar elements added in your recipe - but can't seem to find it now. I am thinking...

Yea - I was thinking if you can get something going, I would keep in touch and make it to meet with the group when I can. I agree - I am a new wine maker and there are times I just want to show my brew to someone and get their feedback/input/hints. The forums are awesome, but face to face...

Matt, I am in NW PA. I have recently become interested in Mead and am interested in learning more and being able to ask questions to someone who knows. Unfortunately, I am over 1.5 hours from you (Mercer area). I would be interested in meeting with a group that discussed online or had...

My wife and her friend were razzing me tonight about my "Science Experiments". I guess since I had my supplies spread out in the kitchen, with 4-1 gallon jugs full of must, was testing temp, pH and SG.... well, it probably did look a lot like I was in a High School Chemistry class. Anyway...

Hey all -- I've been away for a few years, but now am returning to the hobby and am gonna jump into WOTM again. I've been reading about Meads and wanted to try some, after debating, decided to start with the JAOM - Buuuuut my mind started thinking and well, tonight I pitched the yeast for 4 - 1...

Welcome to the site JMAC. I am originally from Butler Co. -- now live in Mercer. Nice to know there are other NW-PA ers here

R&B Cider ("Just Razzin the Blues")

jburtner - I am guessing they fizz something like an alka-seltzer tablet. I was reading the instructions for one of the commercial hard cider kits and it talked about adding a tablet to the bottle. I didn't realize you could purchase tablets outside of kits. I really need to visit the LHBS...

On my drive home from work today I was thinking. I know a trick to get more body in your wine is to add raisins. But when can you add them? Does it have to be during the primary fermentation stage? Can you add them into Secondary or even during bulk storage/aging and still get the effect...

I did a sweetness test when I was working with it yesterday, I took 2 oz samples of wine and sweetened with .5, .7, and 1.0 g or sugar (used brown sugar in the case of the pumpkin pie). The wife and I found that the we liked the taste of the 1.0g sample best -- but, it just tastes like...

Scooter, I agree with what you are saying. I just don't want to give up on the idea because in the back of my mind I question "was it the time length that messed it up." I will tell you during the whole fermentation process, the Pumpkin Pie smelled sooooo good, I wanted to grab the cool-whip...

Update - I checked 2 batches. I am deciphering which is which as my tag labels fell of the jugs at some point...... *sigh* 1. Dragons Blood (taste told me it was probably the cranberry, notes indicate it should be triple berry) -- this one smells and taste fine. I had to remind the wife it...

I'd like to try making this recipe - but after reading the whole thread, I have some questions. Since there is a lot of experience making this here, maybe someone can help me with the answers. 1. I would like to make mine carbonated like the Hard Cider I purchase at the local cidery -- can...