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The shallow root theory is a very real possibility, when watered too frequently, roots do not penetrate as deep because the water is always at the surface two or so inches.

In my opinion I think it is too late to spray. All that is left is grain fill and you won't lose much from the aphids.

Any risk of cross-pollination? This also has to be an all-organic operation, as per the request of my generous benefactor. If memory serves me right barley is self pollinating.

I wouldn't put bottles in the washing machine just because of the spin cycles, I think the bottles would shatter.

We compost spoiled feed on our dairy farm, adding 2 wheelbarrows per day, we reach temps of 160 degrees in the center of the heap in the middle of the winter.

I am a Plant Science major as well as a Crop Manager for a small dairy, I have experience in growing small grains, corn, and grasses. Personally we plant rye in 7.5 inch rows. We haven't planted any barley though, and I would be interested in trying it.

I would think that the pulp would settle rather quickly.

I would be interested in Acerglyn.

Why do people use turbo yeast? It strips all flavor.

Here is what I would do, 2 Gallons Preservative-Free Apple Cider 1/2 lb Brown Sugar 1 Packet Champagne Yeast I generally make five gallon batches though, because I find myself wanting more.

Try sticking it in the fridge to cold crash and drop the yeast out of the wine, go to Wally World and get a small tube to siphon the wine off of the lees. As for the fruit particles, I'm not really sure how to deal with them other than pectase.

It is alright to have an air space in primary, but not in secondary.

Thanks. That was my plan, I was just curious as to if the air space in the bottle would build enough pressure during pasteurization to pop the cork out, otherwise my plan was to bring the cider to 190 degrees in a pot and just dump bottles full of ice in to cool it, then bottle.

Just curious, has anyone tried this with wine bottles, or will the heat just push the corks out?

If you need another set of hands don't be afraid to holler.

Not to argue, but some people insist that sunlight can affect "free radicals" in wines. Personally, I don't worry about it. I ferment under a desk, in partial sunlight.

Sunlight can affect taste. Try wrapping a towel or t-shirt around it to keep it dark.

An hour southwest of Albany.

Greetings from a fellow New Yorker!

I've used bread yeast before, and let me tell you, champagne and wine yeast is well worth the hassle, it's maybe 60 cents more, but it is consistent.