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@bleme So.......this shows up in my mail box.....

Campden knocks down existing yeast somewhat, but is unreliable when you want to completely stop things. Think of it more like punching the yeast in the face. It knocks them out for a while, but they wake back up. This is why it is good for use when you want to delay adding "good yeast" into...

I bought some plastic keg lids just for the novelty of it. I imagine a plastic dip tube is no more of an issue than a plastic lid.

Concentrate, or just juice? These folks might have it, but more likely it is just going to be a barrel of juice. http://www.knousefoodservice.com/products/bulk_ingredients/

No picture, but a mix of about 50% classic "Caramel Apple Cider" from this forum (so it has some cinnamon and reduced brown sugar syrup as a sweetener) and then 50% my very first batch which was fermented with just juice and champagne yeast. I went big with that first batch (5 gallons), and I...

Dilute equal parts of concentrate with water. Then you can double the reading.

Yeah. I am a little worried about my 002. I used a small vial from my frozen yeast bank and it did not really show much signs of life in my starter. Let it go on the stir plate for 24 hours. Seemed to increase a little bit in density (maybe), and did seem to somewhat cloud the liquid a bit...

Currently doing 1 gallon with 775 and one with 002. Will update in a few weeks!

You can roll the dice and see if the next batch comes out "clean". If you start to notice funky stuff going on with your subsequent batches, then best you can do for that keg is replace all the O-rings and sanitize it really well. Not hard to sanitize your metal parts, but the plastic and...

This is pretty much what a lot of people who slant or freeze will do when they are getting to an age where they might be concerned. The real philosophical question then becomes what generation do you consider that yeast to be? Since it was never used for an entire week/multi-week ferment, is...

With only one main flask and one stir plate, I would do one on the plate (like you have been doing) alongside a few others in containers that you shake as often as you can. Like really shake hard and try to get it to really froth up. Decant, save most to fridge, use remainder to make more...

It really depends on what your gravity is and how sweet you want it. I personally like something in the 1.015 to 1.02 range. But for some that is too sweet. I usually just use fresh juice, or if I need to conserve space, apple juice concentrate. I have done the caramel cider recipe that is...

That's the plan. I don't think it is going to drop clear without some help since the base juice was unfiltered. So I am going to let it sit for a good while and then probably hit it with some bentonite or gelatin. I am in no rush. I almost want to toss some of this yeast into another gallon...

Not really. Hard to describe. I think it might just be what Belgian yeast smells and tastes like. It is best described as "funky" smelling and tasting. Which I have seen used to label Belgian. No identifiable flavor that I have seen used before for Belgian like "cloves" or "stone fruit" or...

In case you don't want to Google it. B45 Gnome Gnome is the yeast for brewing Belgian inspired beers in a hurry. This strain is extremely flocculent and drops out of the beer quickly after fermentation. Gnome produces a nice phenolic character that goes well with hops, as well as with caramel...

I wanted to experiment. So at the recommendation of the folks over at Imperial Yeast, I tried a gallon test batch of cider with their "B45 Gnome". I will admit to never having drank anything made with Belgian yeast. This may be my problem. Haha. Reassure me that Belgian Yeast is supposed to...

I am more in the camp of "it did not mix well and you have been drinking heavily sweetened cherry cider and are just now getting to the layer of less well mixed beverage". Do you recall mixing it really well? Did you rack onto the cherry concentrate, or did you add it on top of the cider...

Do you find that happens to you a lot? I seem to get less explosions with a stir plate since the vortex helps to pop bubbles for me. I mean, I have had overflow before, but it seemed less than normal when it happens.

Since I have the "luxury" of a relatively small utility room that I use for fermenting, I just heat the entire space to a specific temperature controlled by an Inkbird with the probe in a gallon of water. That way I know the temperature is liquid based and not air based. I tend to either do 65...

Yeah, that is the piece of info that would be helpful from the recipe. What cell count do they assume is coming from these "three packs". If we guess the OG is around 1.054, 400B cells seems totally in the right ballpark.