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The pump came with 6’ of silicone tubing and a double-sided hose barb to attach to additional tubing. I already had my homemade transfer line (silicone tubing clamped onto Evabarrier) which I used to use when I had a fermentation bucket with a spigot. The hose barb lets me link the siphon hose...

Got mine from BrewEngineering on Etsy. https://www.etsy.com/listing/988094733/

A hand-cranked siphon pump. Ever since I got this, my autosiphons have been collecting dust.

That’s how I use my refractometer. I can do a single hydrometer sample for FG, and only need a few drops on each refr check to figure out when the batch is ready for the FG test.

MoreBeer sells 5L glass jugs (damas) for a pretty good price. Will require a drilled stopper (#6.5, I think) if you need to use an airlock.

I hooked up a ball lock pass-through (same one @camonick showed). I keep my CO2 bottle on the outside of my keezer, and the fitting makes it very easy to (dis)connect. Edit: added pics

Agreed! But if that seems like too much work, there’s a machine to do the labor:

There’s a possibility that your wifi router is more effective laterally than vertically. You may have inadvertently placed it such that the Pill is in a weaker area, from an antenna perspective. It might be enough of a difference that it can’t overcome the double-walled insulation of...

Brewed a one gal test batch of Peach Cobbler Ale.

Enjoying a HB strawberry rhubarb cider while mashing a blonde ale.

SMaSH blonde ale—trying to repeat what turned out to be a well-received brew. 12 lbs of 2-row and 2 oz Styrian Gold, US-05 under pressure fermentation.

What are you using for temperature control? My first dozen-or-so batches of cider were done with some type of ale yeast, and (my) room temperature was too much for them. I rigged up a fermentation chamber, and that eliminated many of my problems. I agree that wine yeast will probably ferment...

I was thinking along these lines, too. I haven’t (yet) had this problem, so I can’t confirm/refute it as a technique. Has anyone ever had any luck doing this?

Wow, this is good! Had a few people taste test it for me as well. One thought it was a tad too sweet; another thought it was great, but would be better for cooler weather (it’s in the 100s here); the third thought it was really good, but wouldn’t want more than one of these at a time—more like...

Is the foaming consistent for multiple pours, or just the first one? Not saying that’s the issue; rather, it would be good to rule it out when isolating any faults.

Started a 1.25 gal pineapple cider. (Using a recipe from @MmmmCider —thanks again).

True, but OP’s issue was sweetness level. If one is aiming for more alcohol a simple answer is…have another drink. 😁

I’ve never pasteurized, but I know there’s some good YouTube videos on the process. I have done backsweetening and bottle carbing together on some ciders. I use a mixture of table sugar and xylitol. The table sugar measurement should be calculated based on what level carbonation you want...

Started 2x 2.5 gallon batches of New World Cider (haven’t decided yet if I will keg them as-is or experiment with flavoring in secondary). Kegged a gallon of lingonberry cider. And kegged ~4.5 gallons of salted caramel cider using a recipe posted by @Rish. Both of those should be ready to tap...

Interesting. I originally imagined something along the lines of “Two Pizzas and a Beer.”