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I took a .5L water bottle, drilled a hole in the cap to insert the probe, and sealed it with silicone. It sits on the hump and keeps the cycling rate down. My ITC-308 is currently cycling once every six hours.

I consider 1.00 to be done. I stabilize with potassium metabisulfite and potassium sorbate, sweeten and force carb in keg. It's usually ready to drink in two or three days. A five gallon keg lasts me about two weeks. When bottling you have four choices, don't stabilize but sweeten so it's not...

Did you add sugar, or was it just juice? If it was just juice, fermentation is probably done. I rack to secondary at two weeks and keg at four.

Top it off with more juice, even if it's store bought.

I am the one who knocks. :cool:

If it happens again, just hook up your gas to the liquid ball lock and blow the dip tube clear. Let it settle for a bit, but not long enough for it too get compacted down and draw it off through the tap. Repeat as necessary.

I would go with Coloma. I haven't ordered from them yet, but intend to. Their products look tailor made for cider, wine and brewing.

I went with Intertap SS forward sealing and installed self-closing springs to keep the cat opening them. I used Bev-Seal tubing for the wet side with push on connectors and the red CO2 tubing with oetiker clamps for the gas side. For the collar, I got 5/4" PVC boards that worked out great. I...

I've never had a Grolsh.

I, too, have a general rule to not drink anything that comes in green bottles. My exception is Jameson Irish Whiskey. No beer in clear bottles except Modelo Especial.

Just to clarify, potassium sorbate is a food preservative found in a great many things we consume every day, and, as you said, prevents the yeast from reproducing. Adding potassium metabisulfite prior to adding potassium sorbate prevents the potassium sorbate from possibly causing a geranium...

Looks like dried foam. It's normal, but usually there's much more. I'm curious, too. Why four months in primary? I transfer my ciders to secondary after two weeks, then keg after two weeks more.

I'm in!

I lifted up the seal on mine, removed the screws, removed the shelves on the door, used a utility knife to cut the flat part of the plastic where the screws go keeping it all in one piece, reinserted the thin plastic rectangle into the seal and reinstalled the seal. Easy, peasy.

A quick Googling lead me to Don't Waste Your Money. That appears to be their recommendation as well as the name of the website.

The tart cherry simple syrup does taste amazing. I add fruit in Primary, because it's easier to put it into and clean out the Fermonster than the narrow neck carboys.

I've had diluted StarSan take the chrome off brass, as well. I just don't leave things to soak for prolonged periods, now. The loss of chrome is just cosmetic.

I made a Pineapple Cider by fermenting: 1 gal Great Value Pineapple Juice 5.25 gal Great Value Apple Juice 2.5 Tbls Yeast Nutrient 1 Tbls Yeast Energizer 1 tsp Wine Tannins 1 pkt Lalvin D-47 2 cans FAJC (for sweetening) 2 cans Frozen Pineapple Juice Concentrate (for sweetening) This generated...

Wal-mart's Great Value Apple Juice in the 96 oz bottle is the cheapest I can consistently find around here. I get an OG of 1.049, usually from it. If you want to bump up the ABV, add FAJC. My favorite is to add a gallon of Old Orchard Tart Cherry Juice to 5.25 gallons of apple juice. I tastes...

I haven't used their Apple Extract, but Olive Nation's Chocolate Extract is excellent. I add it to my Tart Cherry Cider to make Cherry Chocolate Cider. The chocolate taste is spot on.