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I'd wear kevlar around that. That's almost double the recommended amount of sugar to prime.

My understandng of traditional cider is as follows: 1. Press apples in the fall 2. Pour juice into oak barrel. 3. Put barrel in cellar 4. Enjoy cider (or vinigar) next fall. I could be wrong, though.

I should have been more specific. I use Fermaid K at 1/2 the recommended amount and I never get rhino farts. I didn't realize that it was that much better than the regular yeast nutrient.

Thanks for the replies. I don't know why I didn't think about using 12 gram cylendars. I should be able to purge without a problem. I have a full-auto BB gun that should provide all of the CO2 I need. Assuming I purge with CO2, can I store and move an unpresurized keg for a week or 3? I'd...

I use yeast nutrient and have never smelled a "rhino fart".

I've heard 3-5 times. You get more mutation with every generation and after a while, you'll have a different animal than what you started with. Personally, I don't do it more than once. Yeast is cheap.

Every summer, a group of friends and I rent a beachhouse. Several years ago, we all chipped in for a kegerator for sanke kegs. It holds a half barrel, and a sixth. In the off season, it is usually stored in a friend's garage in VA. I am not set up for corny kegs and generally only make wine...

I usually prime with juice and it is fully carbed in a month.

I vastly prefer carbed. :mug:

I have 7 water bottles that I bought from walmart for $6.50 each. They are #3 (PVC) and #1 (HEPE). More experienced people say not to use these, but they work fine for me. YMMV.

1 oz sugar per gallon to prime ... 1 gallon = 128 fl oz .... so ... approx 1/10th of an oz of sugar per 12 fl oz bottle. Personally, I'd use coopers tabs rather than try measuring 1/10th oz.

All I make is wine and cider and I dry pitch all the time. The instructions in commercial wine kits even tell you to dry pitch. I'm not saying that rehydrating isn't more reliable, but it's hardly as important as you make it sound. The way I look at it is that the simpler I can keep...

I'm not really an expert on this stuff. I just like making my own booze and I fell in love with apfelwein. I used to use 4 cups of sugar in a 5 gallon batch measured level. Now I use 4 cups measured rounded (maybe "heaping" is the correct terminology). I don't really get overly precise...

My understanding is that it ages faster in smaller containers, but bulk aging gives more consistncy throughout the batch.

This is what I do. Easiest way I can think of.

Now that's a solution! :mug: FWIW, I've been using juice to carb for a while now. It's easy and gives very consistent results. I've been using a little extra sugar when I start batches to make up for the dilution caused by bottling with juice.

Yeah. I didn't mean to be a prick. I was just sampling some finished product and was trying to be funny. If my math is correct, you added about 4 times the sugar you should have. That is a ****-ton of fermentables to be trapped in a 16 oz bottle. I don't think just trying to releive the...

Distill it ... assuming Lycoming county is in a country where that is legal.

This is what I would do.

I have a 1-gallon batch going now, too. 16 tea bags, 1 can lemonade concentrate, water, and EC-1118. It's just a random experiment to play with my "chemistry set", (AKA homebrew equipment). Not sure if it will be drinkable.