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I have to agree with Chalkyt, Acid may be the issue as well. Malic will give you the typical apple 'tart' flavor. If you want more of a bite you can use Acid Blend, but for cider, I stick with Malic.

If you have your heart set on vinegar..... Vinegar Making Consumables - Vinegar Additives and Sanitizers

Cider often needs to be aged to have any flavor. 6 months to a year. I usually age a year. Last year I had bad flavor, and the color was light green. I blame the apples, I will change orchards for next year, I had better luck at another one previously. Make sure you get tasty apples. The...

Do they taste/feel over attenuated? How did you measure the gravity? have you checked the calibration? Just wondering if this is an instrumentation failure...

5 yr old brewers best kit... Found the thread. I believe 2011 was the expiration date on the cans

I have a 5 gallon batch in a keg and waiting for keezer space that was made with 4 very old Mr Beer kits. For me, this is a hobby, As long as it is fun, I am good. I have done an expired kit before, I would do it again. I tasted between the fermenter and the keg, not bad. I will make final...

I tried Summer, loved it. Carbing my second batch now.

No, I got three kidneys, but only one liver. Those are harder to come by. You almost never see them on eBay.

I started with the picnics, and was pretty happy. Never got around to changing. When the keg kicks I just grab the whole line and take it to the sink to wash, no need for a complicated tear out or CIP. And if they break, it's under $2.

clear beer without bottom crud, sweet carbonated cider without pasteurization, soda pop, carbonated skeeter pee, easier cleaning, and safety valves beat bottle bombs anytime. And go a little bigger than you think, You end up wanting more space. I keep a light ale, an amber, a mead, a cider...

Best way to tell, what is your post boil gravity compared to the recipe target? Many recipes figure in leaving the trub in the kettle, and the yeast in the fermenter to get 5 gallons. There is always a certain waste level.

Why scale at all? If the recipe was designed for a 5 gallon batch but you only get 4, just add more water. I would guess you are losing more to the boil than expected by the recipe. But you only lose water this way. The rest of the recipe should be fine. Lower your boil, or add more water...

How long will beer stay fresh in a keg?

Video of how to decontaminate a keg

It would depend if you like session beers. But remember, your hop schedule is set up for 50 points. I would also check your math, I calculate you would need around 2 pounds of LME to make up 20 points in 4 gallons. Did you mean 0.56 pounds per gallon?

Nope, again, I just use it for root beer. Bleach causes pitting, There are worse things than smelling of root beer. I often keep keg of root beer for my kids, now I have a dedicated one. I was just surprised how strongly it smelled after a hot PBW cleaning. I would not use a pesticide keg...

Nope, tried it several times. Seal it up for a week and then pop it open and get strong whiff of root beer. Not problem though, I marked it root beer and now I just only use it for root beer. My point was that if stainless an hold enough oils to smell, it can hold other things too.

So a kegstand is to prevent skunking.... interesting.

Interesting texture. Did you use pectic enzyme? And what do you mean by separating, are you waiting for the yeast to drop?

Damned if I know, it crawled in there and now it won't come out. Just kidding, Hibiscus mead, more hibiscus mead, and a Summer ale.