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I don't believe Kroger's apple juice is "not from concentrate". At least, every bottle I have checked from Kroger is from concentrate.

I wonder how they can be sure that it is the genuine beer yeast from the pot and not a more recent environmental contaminant from the site?

It looks like there is what could be a date code: DDMMYY = 041017

How long had the bottle been conditioning? At what temperature did you condition?

You already know your original gravity (OG)... just determine it from how much sugar you added to the wash. Sugar = 0.046 points per pound per gallon (ppg). Assuming that you added 9.35 lbs of sugar to 13 L (3.43 gal), your volume would increase to 15.6 L (4.12 gal). So... 9.35 lb * 0.046...

You can measure alcohol by change in the specific gravity of your wash, as measured with a hydrometer. (Original Gravity - Final Gravity) x 131.25 = % ABV... roughly Champagne yeast won't get you beyond about 18 %.

I was washing my amoxicillin down with home brew for Strep throat. You must have been on XXX-azole type.

And my ex-in laws categorized all three as "evils."

Ever run a magnet through Total cereal. It is magnetic due to the iron content. Iron is an essential element for a balanced diet. I think you'll be fine.

Gone are the days of alchemists trying to turn lead into gold, or PVC into lead, apparently. You can't turn polymers into lead. Lead may be present due to certain stabilizers used in some grades of PVC. PVC is a generic term for polyvinyl chloride, and as such, it does not connote any degree...

How are you judging activity, just the airlock or actually able to see the surface of the wort? If airlock, not sure that's the best indicator of activity... I have a couple of fermenters that don't entirely seal under pressure and they show minimal airlock activity. In my experience, Omega...

Who crushed your grain? 9/10 issues with low gravity are due to improper crushing of grains (not fine enough). How much wort did you go into the kettle with? What is your boil-off rate? Nine gallons of mash and sparge water is a lot for a 5.5-gallon batch. Why so much? You should lose...

https://www.researchgate.net/publication/11922051_Effectiveness_of_Polyethylene_terephthalate_and_High-Density_Polyethylene_in_Protection_of_Milk_Flavor According to the above paper, HDPE does allow transmission of light in the UV range, more so than PET fermenters (which still allow some UV...

If a broken hydrometer is indeed the source of those black pellets... and this was my first thought when I saw those... you need to assess when the hydrometer broke. If it broke prior to siphoning, and there is any change of broken glass being in the cider, then this is an unsafe situation...

Rely on a tried and true priming sugar calculator to determine the correct amount of priming sugar. That way, when it's, it's done: http://www.northernbrewer.com/pages/priming-sugar-calculator

Yeah, this came up when the internet was going nuts over high fructose corn syrup. Miller Coors had to come out and state, "the corn we use is a liquid corn brewing adjunct, but it is not high fructose corn syrup." Then, when Bud Light revived the "corntroversy" in 2019 Super Bowl ads, Miller...

You can use a product called Reduless, which contains a copper compound that will remove the sulfur odor. CuSO4 is another treatment option. Or, some people have had good results by degassing using a sanitized copper pipe to stir the wine. I think you see a common thread, here.

How accurate is your volumetric measurement? I would not rely on a kitchen measuring cup as an accurate volumetric measure. How accurate is your scale? I would stick with the hydrometer, especially since change in gravity over time is most important in brewing/fermentation. You can verify...

TTB and IRS have a delineator of 7 % ABV for whether a beverage derived from apple juice (or concentrated apple juice and water) qualifies for the lower "cider" tax rate.

I would suggest mashing (physically smashing them) those cherries prior to adding to the fermenter. It will allow for more complete extraction of flavors and acids.