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And what is the current SG? You stated that was 1.200, but that can’t be right either.

What ABV are you targeting? You have more sugar in there than any yeast on the planet can ferment out. How are you measuring specific gravity?

Distilling works because as your heat an ethanol/water mix, both the ethanol and water start evaporating, but at different rates with the ethanol evaporating much quicker than the water does when the %ABV is low. So when you collect and condense the vapor you end up with an ethanol/water mix...

I figured out this was fermenter after a good laugh. But I can’t puzzle this one out past what I assume was meant to be yeast. Yeast in the what? Is the half gallon left out the one that previously exploded? Test the half gallon left out. First look at the surface, any signs of mold? If not...

I don’t think I’d add any water and sugar. That will cut the body of the cider. As others have said, I’d try this by brewing a batch of cider to dry (with store bought juice and mixing. Try mixing small amounts to figure out ratios, don’t mix the entire batch. On second thought since you’ve got...

18 W means that it is putting 18 W of heat into the mini fridge when running. That is a ton of heat to add to a small fridge. This is probably the primary issue. The heat of the fan combined with the heat of cooling the keg was too much. If you want a fan a low power computer fan is going to be...

The yeast need oxygen for reproduction at the start of fermentation. After this initial reproduction phase the yeast do not need any additional oxygen during fermentation. For normal ABV levels (usually 5-6% for ciders without added sugar) you can get sufficient oxygen for healthy yeast by...

For unsweetened cider with store bought filtered juice my favorite yeast so far is D47 (and yes I have tried S-04). Makes a very drinkable cider in one month. I’ve not yet done a lot of aging experiments. I too started with Edwort’s Apfelwein for my first two batches but after experimenting...

What juice are you using and what temps are you fermenting at? Those would both make big differences. For my store bought juice and mid to high 60’s ferm temps, D-47 was a clear winner over S-04. No woody taste. Good tasting cider after just a month in primary. My tests did not want me to...

Open one and try it. It won’t harm you if that’s what you’re asking.

Huh. I may go the DIY route. The pump is the majority of that cost. I have not one but two utility pumps already, so I could give one a good cleaning and put that to use for a washer.

He described it. It’s just a basic cider from store bought juice. There really isn’t a recipe per say. You get store bought juice, make sure it doesn’t have sorbates. Put the juice in your fermenter, pitch yeast, add an airlock, leave it in a coolish place for a while. If you don’t have carboys...

Rats, but thanks for the heads up.

Interesting. Makes sense really. But if I had those in my keg, then my beer/cider would have spoiled before the keg kicked, and logic states if not, then if kept sealed after kicking those can't get in and all the stuff that needs O2 (mold, etc) won't grow. It was that stuff I was thinking of...

Apparently I’m lazier yet as it’s been a month since one of my kegs kicked and I haven’t even pulled it out of the kreezer yet. But yes, like the above posters I often don’t get around to cleaning my legs till I use them next. If left sealed there’s no O2 so nothing grows. If you open them you...

Ah, that makes sense actually. The surface area to volume ratio is a lot higher, so it would carbonate faster than a 5 gallon keg. Can you purge the headspace of the uKeg?

Juice, not cider? I’m assuming you don’t have experience kegging either? You should be able to carb in a uKeg, though I don’t have one, though I have experience with full size kegs. From what I’ve gathered it may take one or more of the mini CO2 tanks those use to get full carbonation...

So for background I’m using cheap store bought juice right now (comparing different juices with the same yeast is next up). M ferments are in my basement around 67 *F. My ferments are primarily only, 1-1.5 months. I’ve tried Premier Classique (Montrachet), US-04, EC-1118, Safcider, D47, US-05...

When I wanted to compare different yeasts I fermented right in half gallon jugs the juice came in, with an airlock and a standard stopper on top, after dumping out a cup or so of juice. What yeasts have you tried? I found some taste similar but some taste a lot better.

Dip tubes are already pre-bent, you can see the bend in yours. On mine to get it in the center dimple I need to rotate it appropriately. It looks like if you rotate your dip tube clockwise it will line up with the dimple, or have you already tried that?