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You will find most of these answers in the stickies. Check those out, lots of good information in there. For the sugar settling in your bottle, unless you did not properly mix the sugar in when you started, that is actually the yeast settling out of the liquid. This is quite normal and does...

Heating cider is not desirable because if it gets too hot it will not clear and it potentially changes the flavor. That's why most everyone uses chemicals to kill the wild yeasts. That said, I would not anticipate the copper being a problem, but the acid may corrode it and make it not useable...

1.050 will create a maximum of ~6.5% alcohol. you can take a new reading to find out exactly where you ended up. Probably you are around 1.000 or just a bit under. Some people add sugar for the primary fermentation to increase the alcohol content. Usually to somewhere between 1.065 and 1.070...

I have read that using cinnamon sticks is a better option then powder. You can also soak them in hot liquid to extract oils.

I would get a 2 gal carboy or 2- 1 gal carboys. Alternatively you could put it in something clean that you have temporarily and then put it back in your primary.

Yes, but it doesn't seam to be a problem.

Go for the 5. You won't see much foam. And it is easy enough to clean up if you do.

Should be good.

The secondary starts a new kind of fermentation with a fancy name . But that won't mean much to you or I. The practical part is that this is where the cider clears. I would let it sit in the secondary until it is clear and everything has settled out. May only take a few days, but could be...

I would bet the worst has passed. At least that is my experience. Clean it out and maybe wrap the jug in a towel in case it gets messy.

If this is your first cider I would avoid the barrel. I read in a book that there are a lot of problems with barrels. It did suggest if you are using a used whiskey barrel, use one that was only used once for whisky or it will leach chemicals that will add off flavors. But I have never tried...

All my ciders have cleared in a couple of weeks. I tried gelatin to clear my first batch, it worked, but made a slurry at the bottom. then turns out it would clear on it's own. If u don't wait for it to clear in the secondary, it will clear in the bottle, but there will be more sediment to...

Test batches are a great idea. That way you can test small changes.

I haven't made either, but I know that juice is just a cheap substitute for cider, so it I only going to get better with cider.

If I understand the question, you r asking if 20lbs of pears will make 5 gal. I believe I read that it takes 12 lbs of apples to make a gallon. So it may be more. You posted you may end up with 40lbs. That will be a lot closer. I cant remember what they call it, but some people use to make a...

As I understand it different yeasts die off at different alcohol contents. Basically eventually the alcohol kills them off. People say that most of the beer yeasts have a lower tolerance for alcohol and the wine/champagne can tolerate it more and therefore achieve a higher content of alcohol. I...

Also I don't think that the smell would attract insects, but if it did, there would be many more to attract outside. I have not had a problem with bugs brewing inside.

Outside is not an option. The temperature changes will be bad for your yeast. At the low end the yeast will stop producing and at the top end it will ferment too quickly. Not to mention the sunlight. Inside will be fine. I usually only experience one day or so that I can smell the apples when...

If the sugar did not dissolve it would not effect the sg so you would get a false reading. I always heat some cider and dissolve the brown sugar in it. This isn't necessary with dextrose since it dissolves easier. I use about 1.5 cups per gallon to get to 1.070 so you might have still have...

All i know about my plastic jug is that it use to contain snow cone syrup. :)