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I did a stout last year that had gushers. Knew I didn't over prime it. Thought maybe I bottled too early. Thought it might be an infection. I took the time to vent them down and they stayed down. I pitched this with WB-06. Think I just bottled too early. It had been two weeks but another few...

Never had to get a bottle pressure tested and re-certified. Never could not have a beer because I ran out of CO2. Never lost a batch in the keezer because a seal failed. Bottles are the model for simplicity. Bottle, cap, done. I prime adding the required amount of table sugar to the bottle...

Thirty years at this. Still bottling. never seemed like that big of a job.

Always wondered how bad that would oxidize the wine? I'm sure it's effective though.

I used to use a cardboard box lined with bubble wrap as a fermentation chamber. Changing out ice packs twice a day I could hold 16C easily. More ice and/or more frequent changes I could get lower.

I put a pinch clamp on the hose, suck on the hose to get the siphon started, clamp the hose when the fluid gets to it, then insert the bottling wand. Been doing this for years.

I like to email them back and thank them for finally closing the $#/&**# account after all the hassle they put me through about closing it. Got to find your fun where you can.

Could do a far better job with tweezers. Just sayin' Get the kids involved! Think of it as a reverse puzzle?

Order some more Maris Otter. Use maybe 2/3 of just Maris Otter and 1/3 of the blend you have. Might make a nice Porter-ish brown ale. I sure as hell would not just bin it.

Miller did bottle some products in plastic in the U.S. for a while. They may still be, I don't buy their products so I don't know I'm sure if a big brewer did go to plastic it would become a point of attack for the other big brewers. One, "Who wants to drink their beer out of plastic bottles?"...

Didn't say I actually do this. I had read about someone else doing it on another forum. Wasn't about the cost, was about the environment.

I've got some clear, one liter PET bottles that club soda came in. They've been used at least tens times. Lids still seal. Nothing wrong with them. I would hope the brown plastic bottles made especially for beer would be at least that durable.

If you're cheap you CAN reuse bottle caps. You have to pry them off carefully to not damage them. Just sayin'.

I've read sucralose (Splenda) breaks down after some time and becomes kind of disagreeble. Xylitol I've read is a better choice. Erythritol might be better than xylitol. You can add your sweetener and enough regular sugar to carbonate and have sweet, bubbly cider.

I've got a 32 year old all steel wing capper that came with my initial homebrewing equipment purchase. Thing has never failed me. I've broken no more than five bottles with it and ALL of those were MY fault. Bottling isn't much of a chore. I find it pretty easy and even enjoyable. It's an...

Yeast will be adequate too. I've pitched four year old dry yeast with no problem. Do have a spare handy just in case.

2+2+2 minimum. 2+3+3 I find is better. 2+2+8 has become about my standard, if I can keep the pipeline full. Don't rush it. That high pitching temp bothers me too but it's the end product that counts.

YES. That would be a shame. Lot of berries. If it is hazy there are all kinds of ways to clear it. Just be patient. Digging further, confectioners sugar contains 2 to 5 percent of an anti-caking agent, corn starch, potato starch, or tri-calcium phosphate. You should be good.

I think confectioners sugar has some corn starch in it which prevents it "clumping". It is mostly sugar though. The corn starch might make it a bit cloudy but it may settle out in time. Don't dump it until it has been in the bottle at least three months. It is probably going to be fine.

Keep us posted! Always good to see how a beginner comes along.