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Although I am not sure with cider, with beer you would be seriously over pitching to use an entire yeast cake. Some experiments have shown a difference in flavor with over pitching. Your taste buds get to tell is that difference is good or bad. As for continuing to grow, yes, each new batch...

If you stop using it you will find it much harder to get a nice clear beer. With all the protein still in the finished beer you will end up with protein haze. I have never noticed a taste difference but defiantly a visual one.

i do a lot of my variations on secondary. I start with a sack mead and then rack it onto raspberries, spices, mint, or whatever. So I always try and keep a few bottles of sack mead I can use to top up when I do that.

if I am making the same mead I have previously made, I just open a bottle from the previous batch and use that to top up.

What you are seeing is the hot break and cold break material. Don't worry about it, just let it go into the fermenter. Although it looks like a lot, it is protein which will compact in the bottom of the fermenter to almost nothing. It will not affect you saving the yeast

you definitely need an airlock to let off CO2 or you will have a small explosion when the container burst. If an airlock is not available a rubber glove or condom with a small hole stretched over the container filler will let gas escape and be fairly good at keeping out the unwanted stuff

Tell us more. Has the flavor changed? Better? Worse? Fading?

As reported above it is hard to get the honey to really mix. The yeast will eat it regardless. So I just use a calculated OG. I don't really care if the final alcohol level is 13 or 12 or 12.5 so an accurate OG is not necessary. I am finding more and more situations where I have to ask, is...

Pretty good SG for cider, it will have some kick. Put it in a fridge to slow fermentation as it was bottled a little early. You could also crack open the bottles to relieve some pressure.

Cold crash it and the fruit will fall.

Yes, used it as a back sweetener for a hard cider. Ended up using about a pint and a half per 2 gallons. I think I was trying to get too much sweetness out of it rather than just the flavor. I think next time I will sweeten the finished hard cider with either sugar or honey and then use the...

I have made boiled cider in which I just boiled cider to about 1/8 the original volume. Has a very intense apple flavor and starts to thicken by that point. I have used it as a back sweetener to apple cider and it is good but takes quite a bit to really give the apple flavor I was looking for.

Watching this as I have hundreds of lbs of honey each year and usually press at least a 1000 lb of apples.

Great to see you back. That is quite the upgrade. We just started doing some work for a Butte client so perhaps I can get up that way in the near future. Wondering how many people are old enough to remember Big Johnson.

that is funny the Fat Tire is shown as most likely in South Dakota, no Colorado and Shiner in North Dakota not Texas. Considering the importance of craft brew to Oregon and Colorado they would be pissed

check the stopper. I just bought a couple of those last month as I ended up with more cider than carboys. Had the same worries with no bubbles but figured both can't have bad yeast. Anyhow, the stoppers looked tight, but twisting them as I pushed down put them in a bit more and I started...

1.085 actually might be a little low. Depending on the honey you should get 32 to 34 points per lb of honey. So three lb per gallon would give about 1.096. I have found it is very hard to get a good gravity reading for mead. Unless the mixture is hot the honey does not totally mix and will...

When you have 8 carboys and still have to freeze the grape harvest rather than start wine because all carboys are full.

Thank you, good to know it is not a franken hop

Any hop growers can tell me what is going on? Last year these hops (they are wild hops) looked just like my Chinook or Centennial, lots of cones and normal looking. This year there are very few cones and they look like a Whoville plant. Can someone explain?