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I must be lucky, too. Here's a randomly selected local tap list: Taproom | Lively Beerworks Brewery | Oklahoma City, OK Sure IPAs dominate, but there's plenty other stuff. Or another one from my previous state: What's on Draft | Yellowhammer Brewing Only two of 7 year-round brews are IPAs...

Alcohol is less dense than water (i.e., has a specific gravity < 1.000); so it's possible for a mixture of alcohol and water to have a gravity < 1.000 if there are few enough residual sugars and solutes in it.

Following to see what the hive mind says. I haven't done that much mead myself either. But with that OG, I doubt it's anywhere near done at six days. I'd give it another 2-3 weeks and then taste it. My first batch of mead was awful at a month, iffy at six months, and really good at a year —...

They're both 100% yeast-derived nutrient supplements. I doubt you've done any serious harm. EDIT: Also, don't assume just because it's at 1.000 that it's necessarily done. It could keep going into the 0.990s...

I've only made a half dozen or so Philly Sour batches. But I've gotten more acidity when I use a significant amount (like up to 20%) of simple sugar. Edit: based on what I've read on the internet, too, I aim for pitching 1g / L of yeast.

I wouldn't panic yet. It's not unusual for the gravity to stay flat longer with Philly Sour than you'd expect with Sacc.

Plain store-bought apple juice will make an ok but kind of boring cider. I've made a few batches that way with moderate success. You can try things like dry hopping, spicing, or using winemakers’ acid blend to add some complexity. Edit: you can also use more interesting yeasts to drive more...

You misspelled “fermentation”.

I just know that if I can't watch it with the kids, it'll languish at the bottom of my Watchlist and never actually bubble up to getting watched.

Yes - if you keep it ≤ TV-14.

I have a little, but with inverse results. So far I haven't liked any of the outputs enough to use.

It's certainly possible ... but you might want to read up on propagating bottle dregs because one bottle's cell count is probably an under-pitch for most batch sizes.

I save 375ml wine bottles for still mead. Beer bottles, 750ml champagne bottles, or the little 187ml champagne bottles for sparkling.

Same here. I like being able to watch for gravity to flatline without burning half my batch on samples.

For longer term aging, I like 1-gallon glass "mason" jars. Most of them come with plastic lids now that are easy to drill for an airlock.

About one brew day per month (once in a while two or zero), but I try to get two batches done. I do smaller batches; so it's not as time consuming as it might otherwise be. In general, my goal is smaller batches more often so I can try more stuff faster.

That there's nothing magical about the 5-gallon batch size, and bigger isn't necessarily better. My standard batches are 6.5 liters now.

But you can buy a gallon jug of apple juice, drink one glass, and then make cider out of the remainder directly in the jug. It's slightly less than a gallon, but it's very convenient.

There's a Fb group dedicated to brewing with sous vide equipment: Sous Vide Beer Brewing | Facebook

I've gradually dropped my normal batch size down to 6.5L (just enough to fill a 2-gallon bucket with reasonable ullage). I've found that really small batches just don't have enough thermal mass to hold temp as well as a 5+ gallon batch — even with a towel or blanket. Some ovens have a Keep...