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Potentially, but unless you added a TON of corn sugar or didn't mix very well before taking the sample then it still shouldn't be that high.

I'm glad that the PBW split closed. I'll be set for cleaning for a long time now. Payment sent.

I think that "cost competitive" is going to be highly dependent on what you see as its competitors. The plastic fermenter is already quite expensive at $200, which is the same price as the SS brew bucket. I'd imagine that the stainless variety will come in at no less than $300, which would put...

Payment sent for everything except my portion of the PBW split that hasn't yet closed. Will send that if/when it does close. I'm free to help out on the 16th. I don't yet have a grain scale, though.

To be clear, this simply means that it's bottle conditioned - fermentables are added to the beer in the bottle and it carbonates in the bottle. Most non-legging homebrewers follow this procedure to carbonate and there's no special pressure put on the bottle unless you overcarbonate the beer.

Cider generally takes some time to mature and mellow out a bit, so it goes doubly for the cider.

Love2Brew is in New Jersey.

Nice! I got good at getting the top off without the seal coming off, but it'll be nice to not worry about it any more.

Some buckets seal better than others. It sounds like your bucket isn't one where the lid seals very securely, so instead of CO2 coming out of the airlock it's escaping some other way. This isn't a big deal in my experience.

I'd second the chefalarm. Works great for brewing and also for cooking.

Have you checked it with plain water to see if it reads 1.000? That's about all I'd do (or probably could do) to check the accuracy of a new hydrometer.

I've placed an order. The carafoam split is closed out and we're a little closer on the PBW split. Thanks!

Yeah. I regularly ferment one gallon batches of mead/cider in a two gallon bucket. No problems (yet) with oxidation because of excessive headspace.

For sure. I've heard of people using pressure canners to sterilize wort in canning jars for use later in starters. In that case, they should be extremely shelf stable and would last a while.

That all sounds fine to me, but you may be overthinking this. It's my experience that bottles will carbonate just fine at ambient temperatures without any apparent change in flavor. I suppose that may not be true if your house is kept at 10C or 30C, but at what I'd consider normal house...

It's been my experience that there's no problem on half a liter of headspace for a primary fermenter.

Came back from a run and wanted something light and refreshing. I had just the thing in the fridge.

Interesting! So it's got two temperature probes - does it have any other sensors hooked up to it?

Have you ever tried molasses? I'd imagine it could be similar.

Any chance a forum newbie can get in on this? I'm just outside the beltway in Virginia.