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My LHBS told me that their corks are all coated with an antimicrobial film, which would wash off if I tried soaking or boiling them. I'd believe it's safe to assume that yours are similar, because of that message.

It may have been posted already, but I've only made it this far... Muriatic acid is formally known as hydrochloric acid (HCl dissolved in water)- the stuff sold at my local hardware store is about 9 molar (chem geek speak for REALLY freaking strong). DON'T inhale the vapors; DO add acid to...

I had the same question... my LHBS sells it in liquid form (I'm under the impression that it can be sold as a powder, to be hydrated when needed). I'd used half the pack on a small batch, and put it under refrigeration to be used in a week on another small batch- only to find at racking time...

The gain is most likely due to the fact that the reading for that day is unadjusted for temp. Or I'm dyslexic. I stirred the must well while it was pasteurizing, so there shouldn't have been any issues with undissolved honey. Either way, I'm glad to know it's possible. And yes, it's...

My wife and I just started a cyser 2-26-11... technically, it might have been 2-27-11, since we started the must really late. Ingredients: 11 oz light brown sugar (to raise SG to desired level) 42.3 oz honey 1.75 gal apple juice pectic enzyme "yeast energizer" with DAP, yeast hulls...

My wife and I taste whenever we check SG; we just like to see how they're coming along in flavor. And we might be a little anxious.

As cool as it would be, it seems that it contains Sodium Benzoate, which is a preservative that inhibits the growth of bacteria and fungus under acidic conditions. You could always try a small 1-gallon batch and see what happens... though my money's on "nothing or something gross"