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My order arrived today. I got the dual-body regulator and added an extra washer to get over $75 so that the Columbus Day discount could apply. I'm very happy with this order, and I will look at Midwest again when ordering online. (My LHBS is Great Fermentations, so I rarely order online for...

You can't. That would require more than 5 gallons of liquid. The math just doesn't work. 5 gallons X 128 oz/gal ÷ 12 oz/bottle = 53.3 bottles. Any more than that requires either more than 5 gallons of liquid or less than 12 ounces per bottle. (I have some bottles that are 11.2 oz each...

31,053 +6 esb 31,059

Your batches are bigger than 5 gallons if you're getting 54 bottles. You may want to calibrate your bucket if you're using that to measure.

You would have to have a crazy infection to show up after 12 hours. Your pitched yeast should outnumber any infection by 1000:1 or more. I'm getting ready to start my first perry, so I don't know for sure, but that doesn't look bad to me. I would let it ride.

I can see the $12 regulator, but once I look at the item, it's $18. And it's showing me a $45 price on the double regulator in the list view, then $75 in the item view. Weird stuff. I've never purchased from Midwest before, but this is the kind of thing that turns customers away very quickly.

I don't know what kind of pears they are. The two trees are about 20 feet apart, and I know of no other pear trees for miles, so they are definitely cultivars that will pollinate each other well. My intention is to ferment it dry and then add tannins if needed. Based on eating a few of the...

It seems that I asked a question that no one here was prepared to answer. Rather than just leave this thread without an answer, I thought that I should post what I learned elsewhere so that perhaps this thread can help someone else in the future. Pears do need to be sweat for two to seven days...

Not going to happen. The power company doesn't save any money switching you to 240v, so your bill isn't going down at all.

Not all HDPE is food safe. Several of the forum sponsors sell big funnels: http://shop.greatfermentations.com/product/10in-antisplash-funnel-w-strainer/s

Kegging is going to be my next leap, but it is for convenience more than quality. Though I do expect filtering to be an improvement. I do more cider than beer, and I do cider from my apple trees (and perry from my pear trees starting later this month), but I still want to get to AG brewing...

I've made cider from apples for the last 3 years, but I have never done anything with my pear trees until today. Wifey and I picked ~12 bushels of pears this afternoon, getting everything we could reach on the two trees. With apples we always give them a week to sweat before grinding and...

Mine is a fridge with a temperature controller. Where I keep it will never get too cold on its own, so I didn't bother with a heater. Big upside is that 65 degrees in the fridge means proper fridge temperature in the freezer.

Bleach is fine to use on stainless steel; it's quite normal for commercial kitchens (restaurants, etc.) to use bleach for cleaning anything that is stainless.

Since you already have the kegging equipment, you could get a little inline filter to get the yeast out of it. After that you can simply backsweeten to taste and then carb it up however you like. http://www.midwestsupplies.com/kegging/filtering.html

What it will do is really dependent on what the wild yeast strain(s) were. I personally wouldn't treat it any differently than I do any other cider.

Beer was made for thousands of years with nothing close to the sanitation we expect today. Yeast are pretty awesome, and if you pitch enough of them right after the boil, they are likely to produce alcohol faster than little bacteria on your equipment can infect your brew.

1 mm thickness is fine. The 55 gallon stainless barrels that my brother-in-law uses in his maple syrup business are only 1.5 mm, so 1.0 is plenty for a brew pot.

If you like plastic carboys, you will love plastic buckets. :D I couldn't help myself.

It's cider either way. "Sweet" cider vs. "hard" cider, but it is all cider.