I fermented 5 gallons of cider from 1.044 to 1.0. It's very tart, so I want to add 2 lbs of honey to sweeten it up.   I also want to bottle it with some carbonation. How do I prevent the honey from fermenting it back down to 1.0 and still sweeten the cyser?   I looked at carbonation tablets, but they just appear to be modified sugar cubes. If I stop the fermentation with Campden, can I still bottle carb it?
90755
I've just finished my primary fermentation and have produced a cider that is coming in at 5.2%. I am about to bottle my cider and add some priming sugar to give it a bit of a fizz. I would like to try and flavor some of the ciders with a fruit coulis. am I correct in thinking that the natural sugar in the fruit should give the cider a natural fizz and I don't need to add any sugar? Also, I am a fan of a sweeter cider, I have been advise not to add more than a teaspoon of priming sugar, and to use a sugar substitute at the same stage if i wish to sweeten it. I have purchased Xylitol, I plan on trying a few combinations with the priming sugar/Xylitol &amp; no additive fruit coulis. Does this all sound like it makes sense or am I just going to ruin my cider.
110196
The instructions are:      The X potion is a legend. It is said  that whoever manage to brew it and drink  it would travel to a place where no one   have been before.     I don't know if this potion is just a   legend or not, but I will write in this   book everything I know about it.     The X potion is mentioned in many old   legends and alchemy books. Here's a  summary of the informations which may  help you to brew it. Good luck!    - It is said that 5 steps are necessary  to brew the X potion.    - It is said that no lollipops are  required, except for one of the steps.    - It is said that, unlike for other  potions, you can't brew multiple X  potions at once.    quoted when it comes to the X potion :               On the first day,   it gave birth to the very first Sweet.           But it was cold outside.              On the second day,         it gave the Sweet a father.          But it was cold outside.              On the third day,         it gave the Sweet a brother.          But it was cold outside.              On the fourth day,         it gave the Sweet a friend.          But it was cold outside.              On the fifth day,         it gave the Sweet a lover,      and it may sound simple or silly,        but now the Sweet was happy,          and it was hot outside.
20955
What's the maximum amount of time for primary fermentation, assuming the beer is going straight to bottles next? Will it over ferment and then fail to carbonate, if left too long in a carboy?
89236
I've heard that "honey never spoils", but I'm incredulous.  Is this true, and if so, how?  Isn't there some indicator that I should throw the honey in my cupboard away?
66033
I have noticed that the smackpacks say on the package that the package is meant for a 5 gal. batch and that you should pour the pack directly into the wort.   On the otherhand - nearly everyone tells me to always make a starter.   Is this just because making a starter never hurts or does the package contain wrong instructions?   I would have guessed that the yeast producers would tell you on the package if you should need some extra steps to get a good product.
53119
I have a Cornelius system and I'm wanting to keg my home brew.   I'm curious if you need to prime the beer to help with carbonation or if you just add wort to keg and carbonate from co2?   If you do it this way, does anyone have any recommendations for how much pressure &amp; for how long?   I did keg a five gal. keg last year and it got some carbonation but it didn't last very long. I had the beer for about 2 months and at the end it kept some carbonation sometimes but not for the whole time I was drinking it.
101101
I'm relatively new. I know how to make a water bottle starting with a circle and extruding upwards while using a combo of extrude and scaling to make indents, but how would I do something like this? I'm still trying to wrap my head around some of the photos I see out there. This is such an incredible program. Thanks for your help!
110534
We've all been there: you drop your bottle of soda at some point and when you try to open it, it bursts into foam. My question is, then: why does shaking a carbonated drink make the dissolved gas escape?
36305
Does gelatin work for clarifying beer?  If so:   How much do you use?   When do you add it?   How do you prepare it? (Do you boil it in water? How much water to dissolve the gelatin?)
17663
I picked up some rootbeer extract at my local brewshop, and I've made a few batches in old soda bottles... but is it possible brew it with an alcohol content similar to that of beer?
28156
I'd recently heard of fusel alcohol in a reference that it causes headaches/hangovers.  First what is fusel alcohol, and what creates it (can I avoid it)?  Secondly, is fusel alcohol really the main culprit behind hangovers? I know I stopped making/drinking mead as it was a guaranteed hangover for me the next day.
119214
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of granulated sugar? How much should I reduce the water in the recipe to compensate?
69716
I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the fermentation of dough.  This is a study, a food experiment. I used radish, mustard green, ginger, onion, garlic, beans, tomato, squash, eggplant, winged beans, winter melon, bitter melon, mexican turnip, and sponge gourd juice. The first step that we did was, we mixed first the yeast, milk and the juice. After mixing all the ingredients the dough become sticky, and it didn't rise.  In our first trial, we have done it right by using the extract of vegetables. And in our 2nd trial, we used the process of juicing, we actually use a juicer to get all the juice. and after all, the juice had an effect in our dough.
63532
Which is the correct answer to fill in the gap in "Beer is made ____ yeast, water, hops and malted barley"?   of from with out of   I am leaning toward '2'. "Made from" can be used to describe a manufacturing process.    I originally liked '3', but I don't like it now. I would use '3' if I mentioned secondary ingredients, as in "This beer is made with raw apple cider."
95657
When dealing with particularly sweet liqueurs, in particular Midori (a very sweet melon flavored liqueur), I tend to find their sugary nature overpowering the rest of the drink. What is the best way to balance this out, while still retaining the flavor components of the liqueur?  The options I've considered:   Use less of the offending liqueur. This tends to be the simplest option, but I also lose out in the addition of flavor to my drink. Saltiness. Rimming the glass with salt works great with tropical style drinks such as Margaritas, but seems a bit out of place for more urban cocktails. Tartness. This seems like the best option, but which direction to take? Lemon or cranberry juice are my first impressions, especially when working on top of a base liquor.
51809
I have been creating AWS VPCs and I am wondering if there is a recommended CIDR value when creating VPCs. What are the factors that I must consider when choosing a CIDR and does the CIDR value affect the performance of the network?
80805
I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bit like honey can be), and black around the edges.   Is this 'bad', or just different?   Is the blackness the result of some chemical reaction with the tin?  And in general, does it eventually go off, or does it last indefinitely?