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https://www.northernbrewer.com/pages/priming-sugar-calculator Uses more digits. Note that Domino Sugar Cube "Dots" are 2.5 g sugar, which supposedly equated to 1/2 tsp. These might work well for you. Of course, that would depend on the vol CO2 that you are targeting.

I use this yeast quite a bit, and it definitely does fine above 80, even for extended periods of time. I have done many batches in my basement (ambient ~80 °F) for a month or so. One thing that I have found is that the yeast seems to be more expressive when re-pitched from a slurry on the...

I know a lot of people use the one Domino sugar cube per 12 oz bottle for priming. The sugar cube is 1/2 tsp, or about 2.3 g. So, I am not sure how @odie isn't over-carbing by quite a bit with 1 tsp, 4.2 g. Unless his sugar is particularly large-grained, which would make for a less dense tsp.

Brew another batch and dilute.

Northern Brewer's priming sugar calculator is the one that I rely upon: https://www.northernbrewer.com/pages/priming-sugar-calculator

The tartaric acid itself does not drop out of wine. The precipitates are the tartrates that are formed through reaction of tartaric acid with other compounds in the must/wine. They are naturally present in the grapes, where they are more soluble than they are in the alcoholic wine. This...

https://www.apnews.com/19875e7aa55b88c1ae41069a1deb0558

Sounds like you got a bad one. It happens with any manufactured product. It's not like these are critical components that are 100 % tested by the manufacturer.

Yup, there it was.

How are you planning on keeping any remaining yeast from fermenting sugar from the fruit? Are you pasteurizing after fermentation, before fruit?

By the way, Tygon® is a brand name, and does not connote a given material. You have to go by the formulation number in the product code.

FYI - https://www.lallemandbrewing.com/en/united-states/product-details/lalbrew-new-england/ Although, based on stated mfr's cell counts, I've seen recommendations for a starter when pitching from the 11 g sachets.

Go with it, as-is. Pour 12 oz "pints" off your keg.

I am trying to determine where you are looking to make these measurements. It seems other people are answering different questions... 1) Are you looking for a means of measuring the target 1.010 sg in the fermenter without losing a lot volume via hydrometer samples? In this case, I would have...

Any commercial yeast will ferment cider to completion (dry). In my opinion this is a recipe for bottle bombs, unless you pasteurize the bottles when they get to a good carbonation (2.5 to 3.0 vol CO2) for standard bottles. As a rule of thumb, each gravity point gives you 0.5 volum of CO2. If...

What material are your lines made from? Could it be a plasticizer blooming from the polymer? Those will tend to be oily feeling. The most common plasticizer for PVC (assuming that is your material) would be DEHP (Diethylhexyl phthalate), which doesn't freeze until - 50 °C, or so. If it's a...

If you want to add it at the end of primary fermentation, I would go the simple syrup route. 1 part sugar to 1 part water by volume. I think 1 gallon is overkill. I typically add sugar, to saisons in my case, at the end of the boil.

That looks like a great grist to me. I would keep it, as-is.

I have seen what appears on the first photo in a batch of cider that I made about two years ago. I racked from under it into another vessel, and the cider was fine. It was stable for over a year in the bottle without going off or anything like that.

Feel free to ignore what I wrote below... Braukaiser has it right here: http://braukaiser.com/wiki/index.php/Growing_Yeast_from_a_Plate - You can use a sanitized spoon instead of the inoculation loops that he suggests. If it were me, I would start with 250 mL of wort at 1.020, lightly hopped...