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Hair pie

Broken leg

Rubber band

Troll pole

Second the mashed potatoes. That is how we normally "dispose" of any extra or overripe sauerkraut and brine, though we normally serve it with a sausage of some sort (kielbasa, bratwurst, whatever). You could always just eat it out of a bowl. Another option is to add it to any soup or dish...

4. What is the current Gravity? 5. Does it taste sweet now?

Pole dancer

Tiny dancer

Butter balls

In deep

Local recycling drop off point. I can't justify paying $6-$8 bucks for something that is usually available for free, especially if I need 5 or 6 of them. I don't use the lids, but a #38 growler lid (I've only used polyseals on them so far) fits nicely.

That makes more sense. In that case, I would add the honey just as the fermentation starts to slow (which I am guessing has already happened), and I may not add the full pound all at once, depending on the yeast. That's about how much I would add to 5 gallons for a step feeding. If you...

It's a coin toss. Fermenting it further would also require further aging though fruit and or honey with a secondary fermentation may help the flavor. If I were going to go through that trouble, and since there was a long period of storage/aging with (even if very slightly) possibility of...

You certainly could add more honey, but then you won't really know if it was better to do so. I would try back sweetening one of your experiment bottles after the primary completes (I am assuming you are fermenting all five gallons to start, and then splitting it?). This way you can compare...

What is the current gravity/sweetness? Another pound of honey in on a gallon sounds a little heavy. Are you going to continue fermenting, or are you adding this solely for flavor/sweetness? If the latter, I would add maybe a quarter pound at a time to taste, probably less.

I would not use milk jugs, as they retain milk, and are made of LDPE (#4,#5) plastic that degrades somewhat quickly. Gallon water jugs are a better option, and are usually made of HDPE (#2). I have seen a 2.5 gallon water dispenser-jug used by removing the spigot, and that is a decent size...

Acceptable ph is around 3.5 - 4.5, so it could very well be fine, and below your strips range. But that is usually in regards to keeping your yeast happy. Are you planning on restarting the fermentation?

I assumed this in my statement. 1.1 to 1.0 gives you 14 - 15% if you reach 1.0 final gravity and should not be a high enough gravity to overly stress most wine yeasts. This has worked best for me, and has been easier than back sweetening (when I get it right), and at worst, gives me a...

The course is also pass/fail. You need something like 185 out of 260 total points.

I usually select yeast based on how I think they will contribute to flavor, aroma, and/or complexity, and then attempt to hit an OG just above the tolerance level of my selected yeast strain. I might go a little lower if I plan on adding fruit for a secondary. With an OG of 1.11 and 100%...