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That's a mess of variables on top of wondering how viable the original blend is, but that's besides the point. I'd look up some threads on reusing the cake to get an idea of what you might expect.

Its not recommended to be used with a starter since you'll be throwing off the % of each strain in it.

Freezing will actually kill some bacteria, but cannot be relied upon. Freezing, often does cause lysing of the cells, but doesn't always do this, and the cell simply is suspended until it thaws out. Bacterial cultures are often frozen in glycerin stocks to keep them in perpetuity. So even...

Check out the stovetop pasteurization thread in the cider forum its got a sticky. You bottle just above the desired fg and then kill off the yeast once you carb enough. It's pretty simple, just a little time consuming but a good tool for those without keg systems

That's pretty close to a brown. In my experience cara/crystal are the same just different malters. Id just get some extra grain to mash in to increase the og of your runnings maybe some victory and special roast. I forget how much % wise is normally recommended to add but goggle should net some...

What's the grain bill look like?

So i was just wondering if there's any benefits to aging my cider before freeze concentrating it or does it end up more or less the same end product?

Id read a high starting gravity can cause lower attenuation and to hit that 18% it'd be better to step the sugar additions, in this case start with something like juice gravity 1.050ish and add more concentrate as fermentation slows. Once the yeast poop out just sweeten to where you want with...

Glycol should work.

I demand pics! I'm curious now. Are you going for a immersion or plate style? I've seen people surrounding a bucket with the stuff but not a chiller

Your still don't know how much suger is left and you're concentrating that unknown amount. I'm just getting at that particular wine could've gone to .996 instead of .998, that's 2 points of sugar that get concentrated into something like 6-8 points worth maybe more and will throw that reading...

Vinometers is based on the capillar working of fluids. However a fluid with sugar dissolved in it has a very different cappilar working as a fluid without. It's only really ok-ish for absolutely bone dry wine. So pretty much that makes a vinometer totally unreliable as you never know how much...

Very cool I'm over in Punxsutawney. Most of the crabs near me have dropped a few weeks back before I built my press. Most of the other apples are just starting to drop pretty heavily now. For tartness can't we just bump up the acid levels? I bet store bought cranberry cocktail would do the...

Thanks mad, i wish my crabs had any production this year and is getting to late up here in pa for most of them, I may try a blend with the pear or play with my acids some and see where it takes me. I definitely agree wine yeast will strip it I've use 1118 and have a 71b1122 test going but I...

So i just finished my cider press and went to town on a few hundred pounds of apples and some pear. I was happy to find i have a pretty tasty juice, i'm not sure of the variety but id liken it to that of a granny smith, sweet, smooth and lacking any real noticeable tartness. The pear is a 50/50...

Really any of those is fine once the beer has reached fg for a few days. If you just leave it in the fermentor to age on the cake that's fine. But not really ideal for longer than a few months for various reasons. Transferring off the cake for the long term is preferred most of the time...

A lot of brewers shoot for 5.5 gal of wort and ferment in a 6-6.5 gal carboy, for proper headspace, then transfers to a 5 gal carboy. The extra .5 gal accounts for your loss to the trub, so your right about beer loss. You use a 5 gal carboy so you can top it up to the neck to reduce surface area...

I used a small McCormick container of the pie spice in something like 2 cups of vodka in a tea bag made from a coffee filter to keep it clean. i googled and stole this from betty crocker so it should be pretty good 3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg...

I baked my libbys. I don't think pumpkin tastes like much of anything so id imagine you'd need quite a bit to make it a real flavor. I've yet to use fresh pumpkin so if that'd true libbys was prolly the better choice then. A spice tea is some liquor, like a cheap vodka, with some spices to soak...

Recipe looks good. Personally i wouldnt add pumpkin again and id do a spice tea from any pumpkin pie spice recipe from google and see how it tastes and go from there. Spices are easy to overdo but mellow in time and its easy to just add to taste with a tea one beer at a time instead of the whole...