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Great find. What turned you on to that stuff, I hadn't seen it before?

Yes. The rule of thumb is half the normal dose. So about 25 ppm for a typical cider. Yes. I would assume so. Sulfite is often used at bottling time as an antioxidant and to assist any K-Sorbate (if used) in doing its job.

Most folks here will tell you that adding sliced apples to your must is a waste of time. You want juice, not fruit.

I don't think it's possible to over pitch. Typical published rates go by OG but I think that the concern is lowest cost that works.

I use Bentonite in my traditional meads (honey & water) all the time. I think it makes a huge difference. One week after primary it's clear enough to read through. After aging there's only a bit of sediment that drops out. You'll have a lot more stuff to rack off of otherwise.

Will the bot taste your mead and tell you it needs more acid?

What kind of honey?

Nope. Spiral notebook and a pencil here.

Total BS in MY opinion. 71B makes flabby lifeless cider by eliminating malic acid and inhibiting formation of tannins.

Rather than using a yeast that makes esters like 71B, I suggest a neutral yeast like Lalvin DV10 that lets the honey play alone.

By base mead do you mean a traditional (just honey and water)? What kind of honey?

That's as comprehensive a list as I've seen here. People here don't seem to understand the concept of yeast pairing. There's no one yeast that's best for all meads. As for the OP's question, K1-V makes floral esters that some people dislike. And 71B makes fruity esters that are appropriate for...

Apple juice and blueberries?

This is the new Tilt Pro Mini. Bluetooth range is way better than the original Tilt. You have to be aware that it can float in foam with top fermenting yeasts, which can give an error. But I think it's cool - start your batch and the next day after lag phase it shows a higher SG than when you...

For a 1 gallon batch it's not worth it. I've seen this many times in the cider realm, and in every case that I know of the end result tasted like chit. Damaged yeast create off flavors.

That's a lot. Honestly if it were me, I'd start over.

I think my cyser is done...

How much sorbate have you added so far, and what is your batch size? You might be at a point where it's a lost cause.

Thanks

My cyser is about done and I'm preparing to fine it with Super Kleer (Kieselsol/Chitosan). I added pectic enzyme up front for the apple pectin but there's honey haze that needs to be dealt with. This yeast I'm using is a poor flocculator and I'm going to lose a bunch racking off the gross lees...