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The cider is partially carbonated. It has been hooked up to the regulator for 4 days at 10psi and 35 degrees. I initially noticed the problem with a random tasting. Mixing batches is the easiest way to fix my sugary mess but my closest batch is still three weeks from completion. I'm running...

So my previous batch of cherry apple cider was a little on the tart side. I thought I'd fix it by back sweetening in the keg while racking a 5 gallon batch with 1 cup of turbinado sugar. The cider is now almost undrinkable due to sweetness. The sugar fell out of solution and is now at the...

I tried several different spots when relocating the temperature probe but found that if you tuck the probe between the freezer unit and the wall of the fridge, it holds a low, consistent temperature. On the 1 setting I keep the fridge a constant 35 degrees. I'm happy enough with the setup that...

I thought the same thing but wanted to give the poor guy the benefit of the doubt.

If it is really a concern, you can slightly jostle the carboy to break up the krausen and get it to fall down into solution. I've noticed krausen much more with ale yeast than any other type of yeast. Its a normal part of brewing but freaked me out the first time I saw it.

Using pectin enzymes or Irish moss prior to pitching your yeast will help clear out your cider. Additionally, if you didn't already know pectins set in if you boil your cider to sterilize the microbes which will lead to a very cloudy cider. In regards to the carbonation drops, if you don't...

I recently took a stab at adding honey to my brew following the primary and secondary fermentation. I stabilized the cider prior to kegging and thought it would be worthwhile to back sweeten with honey. When racking from the secondary to the keg, I added the honey into the keg. After kegging...

3 gallons on tap 5 gallons in the secondary 8 16 oz grolsch bottles Hopefully starting another 5 gallon batch this weekend because I'm running low on bottles

I let most of the fermentation finish out on its own. It is good to wait until you see less bubbles in solution. It is best to rack to your secondary anywhere between 1.000 and 1.010 if you plan on bottle carbing (no one wants bottle bombs). I've never used lalvin so I can't really comment on...

I don't think the seal will be much of an issue. I didn't have to cut out all that much foam to get them to fit. I really only trimmed the foam enough to make it flush and look halfway decent. I'd like to install a dry erase board on the inside to write on but that's a project for another day.

It is a tight configuration, but you can fit two cornys in the front with the 5 lb tank on the hump. The door just barely shuts. I doubt it would work well if you used pin lock kegs. The ball locks barely fit as is. You might be able to cut up some of the insulation on the door if you needed...

It wasnt as bad as I thought it would be to convert. The freezer compartment wasn't all that hard to move. We drilled a hole 13 inches from the front and didn't run into any wiring or refrigerant coils. The 5 lb tank fit on the condenser hump just fine. I still haven't picked up the corneys...

I'm getting ready to start the project in about an hour. I won't know about the corneys tonight because they're at my friends house. I'll update when I know.

I use fermax yeast nutrient. Fermax recommends 1-1.5 tsp per gallon. I err on the conservative side. With my original post I didn't realize I posted tbsp. With that much nutrient it would taste like a flintstone vitamin. I racked my most recent batch at 1.002 SG. I had a busy weekend and...

Apples have a fairly high concentration of malic acid. After the primary fermentation, the yeast and other possible microbes in solution will go from consuming simple carbohydrates to more complex carbohydrates. Malolactic fermentation can occur in the secondary and continue your fermentation...

I thought the same thing about the killer deal. My concern like everyone else when doing a conversion is that the refrigerant cooling lines might run through the top which makes it harder to install a tower. Have you had any problems finding a clear spot to drill a hole?

Here is a picture of my recent batch in the secondary. Tastes amazing so far

Here is the simple recipe I've made to date. The recipe needs more tinkering to make a better base recipe but here is what I've done for a 3 gallon batch. 3 gallons musselmann's apple cider 3 tbsp yeast nutrient 1.5 cups granulated sugar 1 tsp tannin 1.5 tsp pectin enzymes Nottingham ale yeast...