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How you get to your desired carbonation level doesn't matter, just as long as you aren't venting it (and thus losing your aromatics). I often shake it - cold and 30psi, it doesn't take long - then tweak for the desired level.

This will be my portable tank, so it goes with me when I take a keg to a shindig or when I need CO2 in the basement. The wooden approach looks like the way to go. I like the Zymurgy design. Thanks guys.

I have a 5# CO2 tank that I use cause it's more portable than my 20#. So it's being moved around to where it's needed. But it's not stable, especially with the 2-stage regulator that's on it. I'm looking for some stability solutions. I could build a wooden cage for it. Or tie it to milk crate...

Now at: http://www.bellsbeer.com/files/2713/3468/8134/January2012-OatmealPorter.pdf

Nice to confirm. Spacing looks good and typical of others. Thanks!

If you would, thanks. I've seen them too close together and I'm trying to get it right the first time. :)

Good idea / points. I came up with the wood idea while typing out the question. The wife likes the idea, so I'll explore that. Need to see what pretty wood scraps I have laying around and decide whether I'm adding a lip or removing material to make a lip. HopVol, What the distance between...

I am looking for some drip tray options, other than just buying a real drip tray. :) I like repurposing items and I don't have to have a grid covering the tray. I plan to attach it to the keezer with magnets. 3 taps on 3.5" or 4" centers, so I need a tray about 10" long. Maybe using a plastic...

Kevin, We talked about meeting up sometime. I'll be down your way this weekend (in Crozet). Not sure if you have the time or how much time I'll have, but I'll bring a few ciders and meads with me. :) I'm at KurtS2 at gmail.

There is another way. I backsweeten (with honey) and then force-carbonate (via keg) and then bottle. The carbonation (and carbonic acid) inhibits fermentation. I do this when fermentation has stopped, normally naturally (with limited experience doing it after cold-crashing). I've never had...

I used 2 pounds and 3 pounds of raspberries for a 3 gallon batch for 2 different batches. I backsweetened and carbonated both. They came out different, but both versions won a bronze in the GLINTCAP (Great Lakes International Cider & Perry Competition).

Interesting. They have been fermenting for 3 weeks. Temps were 60, but now about 55. They are going sslllow at this point. All have activity, but measure: S04 - 1.024 Nott - 1.024 S04 w/ cinn - 1.030 (started a day or two later) Taste fine, but I may try to find a slightly warmer location...

E. coli only comes from animal feces. If they are using picked apples, it's highly unlikely to have any. If they are ground fallen, then there's a very minor chance. If they wash them before they press them, then that goes way down. But to answer the other part: if, by winning a lottery, you...

Let me clarify. I always fermented until the yeast was done, and then backsweetened (to about 1.015-1.018) - same as I do with meads. (I'll try cold crashing this year.) I generally use Nottingham and I bulk age the batches, often for almost a year. I'm just now bottling last year's cysers...

Kevin, Thanks for all the great info. Some comments/questions: CO2 inhibits fermentation (I'm not sure of the complete mechanism, but carbonic acid probably plays a role). I've done batches where I bottled some still and some carbed. All the stills continued fermenting. The carbed bottles...