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A hydrometer reading of 1.000 at 70°F will correct to an actual SG of about 1.001 for a hydrometer calibrated at 60°F (most hydrometers are calibrated at 60°F). A SG of 1.001 does not mean that fermentation is complete. Cider, because it is basicly fructose, with almost no unfermentables can...

In accordance with the 2004 BJCP Style Guidelines, a mead made with maple syrup would be entered into the "Open CategoryMead" style (26C). Yes, you could ferment a maple syrup / water delution (you must delute the maple syrup or the yeast will not ferment it, as the sugar content is too high)...

I too brew in 6 Gal batches (Beer, Cider and Mead). The same ratio holds true. For your priming sugar, I would use a little more in the range of 5.0 to 5.3 ounces. To have really sparkling cider, try using 5.75 oz of corn sugar. For easy priming, I normally will disolve the sugar in some apple...

Lambic is an acquired tast! Of all the true Lambic producers around Brussels, Cantillon is the oldest, truest to process and in my opinion, the best. Lindemans is not considered a true Lambic by most Belgians, because the yeast is not wild, but cultured and the same each time. Also, Lindemans...

Many people have been told that priming bottled conditioned beer should not be done with sucrose. Many books state that malt extract is best for priming. Be aware that malt extract will generate break material when boiled, and that the fermentation of malt extract for priming purposes will often...

As a previous store investor, don't quit your day job, have a good complete business plan and enough capital to run the store for at least 1 year. In the Tucson area, there used to be 4 homebrew supply stores, now there is one! The internet has made the price of ingredients fungable and the only...

I believe that you have a stratified fermentor and need to shake the hell out of it (will also help oxygenate the beer for good yeast propagation). This should bring you back into the ballpark for the SG you are looking for. Also remember that an active fermentation will setup convection within...

The sulfer smell is normal for cider when using most wine yeasts. The lower temperatures are ok, but try to keep the temperature constant for best results. If you can, take a specific gravity reading to see how far your cider has fermented. If it is around 1.010 you are ready to move (rack) the...

The introduction of oxygen to any beer, mead, cider or wine after the yeast have completed the aerobic portion of their life cycle can cause oxidation and a stale, cardboard, winy,papery or sherry-like aromas and flavors. However, the chemical process takes time and most often is not noticable...

In the US, apple juice and apple cider are interchangable with regard to package labeling. Unfermented juice from apples will have different labels (Juice/cider) from different manufacturers in different parts of the country. The use of pasteurized juice/cider from the store can produce an...

I would suggest the book "The Art of Making Cider" by Paul Correnty. It has a complete chapter of cider recipes and provides the basics (and some advanced techniques) of making good cider. The opinion the cider should be made from "Only" apples and yeast is very limiting and does not take the...

David, Adding additional sugar will increase the content of alcohol in your brew. Note that the additional sugar will affect the taste of the beer and that normal beer yeast stops making alcohol (and dies) at about 10-12% ABV (alcohol by volume). I brew many strong beers (Belgian Tripples and...