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Beer yeast slurry... probably hefeweizen. Another question- would there be a problem leaving the apple wine in the primary for up to a year? Or, at what point should I transfer to a secondary?

I brew beer regularly but I'm a wine neophyte. I got the idea of doing ApfelWein from HomeBrewTalk.com. Any advice to better the wine would be appreciated. It starts with 5 gallons of normal, off-the shelf apple juice. 1 pound of cane sugar is added, then 1 package of Cote Des...

Brewmasters Warehouse has a Brew Builder set up where you can pull up or build a recipe online and buy it complete from them. You can do 5 gallons, 1 gallon or any size. http://www.brewmasterswarehouse.com/brew-builder http://www.brewmasterswarehouse.com/recipes

You need to use a 6 gallon container for a 5 gallon batch to allow space for the krausen.

White Labs has WLP940, Mexican Lager Yeast.

No_Chill_Method

I don't see how that can happen. You can make the connection under the sink... add a valve and hose it up to the sink. Or you can use the No-Chill method and not worry about the wort chiller.

A frig from Craigslist with a Ranco 111000 temp controller.

Agreed. The phobia against cane sugar is yet another bit of conventional wisdom that's bunk. True, too high a percentage of cane sugar vss other fermentables does give a cidery taste, but at this amount- nada.

That's the conventional wisdom, but like the Heat Side Aeration myth, it's just a bugaboo.

I have an immersion as shown above, but most brews get the No-Chill method. http://www.homebrewtalk.com/wiki/index.php/No_Chill_Method

Hoss, if you have a 10 gallon pot, you don't need to buy one. The thing about not brewing in aluminum *was* conventional wisdom, but aluminum has been proven to be A-OK for brewing. If the pot is new, you want to season it. To do so, fill with water and boil for a while, dump and rinse...

I see you're in Louisiana. Those aluminum pots that are used for crawfish boils work fine... even the cheap, thin walled type. That said, you can do a 5 gallon batch with a 4 gallon pot. Boil 3 gallons as you would 5, using the same amount of extract, hops- then add it to 2 gallons of...

It's just a pic I found on the internet.

The 6.5 gallon carboy would be perfect to ferment the standard size, 5 gallon batch of beer. You need room for at least an extra gallon to allow for the krausen. If you don't make this allowance you WILL end up with a mess. Below is a pic of beer krausen. You'll need to boil your wort...

Sorry, no idea how much to add. You can buy a beer that's similar to the style you want to brew and add small, measured amounts of toffee until you get the desired flavor, then do the math; with the understanding that the sugar from the candy will be fermented out. Whether you should alter...

I've made several batches of simple ApfelWein. -5 gallons of Tree Top apple juice -2 pounds of sugar -1 packet of wine yeast (Montrachet, Champagne types used) -ferment for 2 months then keg/carb to be served in the kegorator What would be the next step in wine making? I think I have...

This is an old post... but if it takes days for the package to expand, you *really* want to make a yeast starter before using the yeast.... assuming the temp was OK.

I've never added coffee to beer, so no advice there... But the toffee, yes, you can add melted Werthers to a brew. You can add it close to the end of the boil, or as peak fermentation is dropping off. Using the latter route, you would boil the candies in a little water, let it cool and and...

The boysenberry is a cross between a Pacific blackberry and a raspberry. They're doing surprisingly well here. I bought one plant 3 years ago on a lark and I have about 30 now. The flavor is what you would expect from its parentage... tangy and sweet, but not delicate like a raspberry...