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About yankeedag

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    Brewing Diety

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  1. and it's the only good thing he done.
  2. As mentioned before, as long as the cans aren't bulging, or there are other signs of "oopsy", you can use it. The yeast is the first to go. However, you said it worked, so there you go. As for adding 1.5 cups sugar... um... er... yeah, you might want to let the Bottled product sit for at least 2 months at room temp. There is going to be a cider taste to it. Go read that simple guide line. Information all over the place.
  3. True. The Alcohol % will go up. But then, so will the cider taste. It will take a lot longer to mellow out. If you're going to do it that way, hey, save the booster and honey, and when you just go to drink the beer, add a shot of Vodka. That works as well. I know it's "old", but I do suggest you go read The Simple Guide Line.
  4. Do you have a hydrometer? Sometimes you'll have a minor stuck fermentation. It's possible that the yeast kicked back into action.
  5. the only thing I could add is... make sure they have glasses capable of holding the 16oz of beer.
  6. No need to feel like an idiot rudy. we know a lot of stuff... but not everything.
  7. you might find a few answers to the goings on in "The Simple Guide Line". Just saying...
  8. did you pop the cap off the top (provided it's built that way) and see if you could tighten it?
  9. Nothing to really worry about. You get some trub with bottle carbing. It just means the yeast is still active and doing it's job. Let it sit for the suggested 4 weeks at the room temp, and there you have it. Pour gentle...
  10. That would depend on what type of "wild" yeast you have in your area. The dominant strain where I use to live was UGLY.
  11. We looked at those when they first came out. Too friggin expensive.
  12. I only tried to use sugar to carb the ciders, and soon gave that up. No help here. Never tried to use FAC to carb the cider. Time to measure and record (keep records) and see how it goes.
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