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Desert = arid land with usually sparse vegetation - he used it to mean that honey is devoid of nutrients that yeast require for healthy fermentation. By boiling the bread yeast to kill it, you create essentially yeast nutrients. The dead yeast provide nutrients to the living wine yeast when...

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1.008 seems a little high for "final gravity" in a cider. In my experience, most yeasts end up around 1.000.

Google is your friend:

The priming sugar would have most likely fermented, because it is a simple sugar (assuming you used dextrose or the like). FYI - There are certain strains that will not ferment maltotriose, and without knowing your full recipe, process, yeast strain and fermentation; it's too early to...

Sure, same as for beer, I'd recommend the Northern Brewer priming calculator: https://www.northernbrewer.com/pages/priming-sugar-calculator My preference is towards the higher end of carbonation since I do only dry ciders. So I shoot for 2.7 vol CO2, or so.

I would point out that the striving to, "sterilize a must and then inoculate it with a single strain of yeast," is becoming less of a mandate in the wine industry. The biodynamic wine label certification is becoming a big thing. And, while it is not all about the yeast used, most...

Well, the manuscript title starts with, "Ambiguous Impact..."

@Jag75 mentioned diastaticus variant yeast as a potential cause. Have you made any saisons in this equipment recently? It can be tough to get rid of all traces of the diastaticus, particularly from plastic components. Bottling an IPA after a saison could lead to a small amount of...

Shallow men believe in luck. Strong men believe in cause and effect. - Ralph Waldo Emerson

Did it improve your gravity? That would tell you if you should have bothered???

Note that the gluten used in those studies was modified through partial enzymatic hydrolysis or deamidation in order to solubilize and target the haze-causing molecules. Also, from the review article (2nd link): "This means that gluten is generally processed before being used as fining agent...

If you're using gluten powder; it is a protein, not a starch. Would not need to be mashed, since you're not converting it to sugars. Perhaps it should be added as a clarifying agent, similar to Isinglass or gelatin. I don't know what the rate of binding or precipitation would be. Note that...

What method are you using for gravity measurement: hydrometer or refractometer? If refractometer... then you need to apply a correction factor to your measurement to account for the presence of alcohol. It is not accurate once fermentation has started, and it is intended for use on sugar -...

The absolute simplest recipe would be apple juice + yeast. Maybe some yeast nutrient to minimize the presence of sulfur from stressed yeast. They key will be to use good juice (must). If you are pressing juice from apples, I would suggest using a blend of apples with some sweet and some tart...

I really wish the homebrewing industry would step up and re-issue their standard instructions for homebrewing beer. I know it gives them an excuse for selling an additional fermenter. Perhaps this could be someone's mission at Homebrew Con, or whatever. As @Jag75 said, secondary for regular...

Not sure what the cost of a food safe bucket is in Singapore, but in the US it is much less expensive than the cost of the ingredients for a new batch. I would definitely get a new one, and use the old one for storage or something else.

I stand corrected, your apple juice must have been higher sugar content than typical. What did you use for the must? Was it fresh pressed?

How are you measuring ABV? Typically apple juice (must) comes in around 1.050 SG. So, with the 1-cup added sugar (which really is not a lot in a 5-gallon batch), the 6.8 % ABV sounds very plausible. The 9.0 % ABV does not seem possible given the sugars available to ferment. Let's say the 1...

What was your recipe and process in detail?