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That is cool, I love watching my airlocks it is so memorizing lol.

I use the same and have the same head space so no problems.

Gotcha, thanks. My thinking on it was the kill off of the yeast due to the higher alcohol content. If you have reached the max abv for that strain then you'll have fewer live yeast to carb with.

Oo I want one! Lol that thing is cool.

Think ya might have the same problem with this lol,

It did carb and did take forever lol, but the carbonation was very light. So the longer you wait the less carbonation you'll get.

One packet per 2l would be kinda strong lol. Treat it as a wine(since it is) and you'll be good.

Yeah it defiantly does, I carb up a batch that I let sit for 4 months and it took over a month to carb up enough to be worth it.

4-5 weeks, but the longer it sits the more lees it will drop and less likely will carb.

As far back as I could find my great grandfather was brewing while still living in Germany and continued when he moved to the U.S. in the early forties. Don't have but a couple of his recipes but have a few of my grandfathers and uncles.

I would, racking after 3 days to me (which I may be wrong) is to keep it from becoming to bitter since it is on the peels of the lemons an oranges as well as the petals. That's how I take it but I've never went past 3 days to know.

How strong was the flavor though?

Motts has a good unfiltered apple juice(cider) that is pasteurized. I use this all the time and it makes great cider for me. I have trouble finding it at a chain grocery but I have an ethnic supermarket not to far from my home where I can get it all the time.

Cold crashing won't kill the yeast. It just puts them to sleep kinda, so as soon as you let them warm back up they will reactivate. I see no problem letting it sit for a few extra days. Just make sure it warms up before trying to add the Carmel or else it won't mix very well. Oh and be sure to...

Last name is Judge, when I was growing up everyone I meet use to say "here come the Judge" so it just stuck.

As long as the seals are good you should be ok.

No problem, this is a great wine and would make a awesome mead. I personally might up the honey by a pound or more but it's to each own taste.

You can put them in a freezer bag and freeze them until ready. If you can vacuum seal them it would be better.

Nice ice cold crisp cider,

Black or Green mold, trash it. White mold, I'd rack below it and try it. If you have no bad off taste then probably be ok just treat it and bottle it.