In terms of priming and backsweeting,my last cider I primed with brown sugar and sweetened with Splenda. My wife is very picky when it comes to ciders and wines. So when she said "Its not bad....", I took that as encouragement to make more cider :)
~4 weeks back I brewed BBS WGD Brown, not a kit but just using the recipe. Didn't have much of a head but tasted great. Smooth, full, and I could taste the chocolate in it.
In the original post. I read it was in Roanoke (I'm getting excited now) Then I read Virginia and get sad all over again b/c there is not a LHBS in Roanoke, TX.
But the pictures are awesome, and I pray the best for your new venture :) I love that "rustic" feel without the "run down" atmosphere.
I brew 1 gallon on the stove. I have a 12qt stock pot, its big enough for BIAB recipes. Any smaller and you risking boilover. Pretty sure you'll be fine in a 5gal carboy.
Basements in north Texas, where I'm at is very rare.
I have a shed and a garage. Currently I keep my equipment in either the garage or kitchen. After I repair the shed, I might store out there. I brew in the kitchen.
Not several days but a couple days. The first after two days in the fridge. S-33 I believe is the yeast used in the kit.
Under fermented makes sense. Maybe I should've left for another week before bottling? I did two weeks per the instructions but go with three?