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Really it just isn't as viable as sugar, so I doubt many have used it. It will just ferment out and have a negligible impact on taste.

Pasteurization in the bottle leads to sediment which is usually not a sought after quality. Probably cold crashing / fining / filtering and sulfites are most commonly used. I would bet all are probably force carbed too.

Overpitching with a hefe yeast will cause almost complete loss of banana esters.

Depending on the temp, 5 gallons has fit in a 6.5 gal bucket fine. Maybe a little bit of blow off when I was doing it at ambient (~70 deg).

Most definitely!

I would advise using a mix of 50/50 black cherry and tart cherry, and maybe up the honey to raise the OG just a tad if you are backsweetening with juice instead of concentrate to make up for the dilution.

The secret for me is scaling down on malt extract (or even do all-grain! Makes a world of difference.) And scaling up on the crystal malts (I use 1lb 60l).

What temp did you ferm at and what yeast?

I'm assuming if he is kegging that he is either A) Keeping it cold enough not to ferment or B) Stablilized with k-meta and sorbate. But you're right, if he didn't do either of those it would still ferment down to dry. Just the normal tube. 1 can definitely isn't going to make it sweet if it...

He said he was kegging, so that's a moot point. If you were bottling you would have to stop fermentation by stabilizing before or pasteurizing after if you want to carbonate.

Old orchard, 3-4 but I also usually use a little juice too.

That's A LOT of headspace for secondary, it looks like its oxidizing. I would top up or rerack to a smaller carboy asap.

Are you sure co2 bubbles weren't causing it to rise up?

Sounds like it was probably going already, shaking it just made the dissolved co2 leave the solution. If you've ever added powdered nutrient to something after fermenting a bit the same thing happens.

I have recently been experimenting making a JK scrumpy clone by using apple juice concentrate in the cans to up the SG to a point I can ferment to 1.020-1.025 and still be about 7%(going to turn up my fridge to stop fermentation). So far, it is down to 1.036 and the taste is spot on. I have...

Woah. Room temp of 75 means it is probably getting way into the upper 70's during peak fermentation. That could definitely contribute to hot/fusel-like flavors. Buying a mini fridge on craigslist is one of the best things I have bought to help improve my cider-making. I didn't even have to buy a...

I believe superkleer is more the culprit. I remember when I used it to make Skeeter pee it formed gelatinous blobs that floated around and eventually sank. Just give it time to settle so you don't end up in your bottles. Also if you plan on carbonating, you might want to add more yeast at...

You would KNOW if it was turning to vinegar. It is a very distinct taste. If you are on the fence about it, it's probably just a young tart cider. Does it seem to have a pellicile? (A jelly looking top)

Usually I go for about 5 days primary, Until I have confirmed that I have hit my FG (for a normal cider, usually around 1.00-.990 if you ferment dry). I usually use secondary just to age it for a little bit and settle out some of the yeast so I don't get too much in the bottles. 2 weeks is my...