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That won't make it go any faster.

Update: I got some ULINE boxes. UPS ground, $129 - ouch. FedEx wants twice that o_O

Does it smell like vinegar?

I don't think that matters. A Cyser is with apples, a pyment is with grapes, other fruits are melomels.

Wouldn't that be a melomel?

One packet of EC1118 for 6 gallons is fine. Your original gravity would have been about 1.084 from the ingredients you quoted, so if it's 1.072 now you have active fermentation. There should be some foam on the top and obvious bubbles now. +1 on the possibility of a fermenter air leak, it's...

Can you measure specific gravity?

Attenuation doesn't mean much in cider - there's no Maltose.

Rigged up a rope hoist to get the Speidel off the floor and into my brew room for secondary - It'll sit here for a while, getting yummy - Now to order some honey and pick up some FAJC to start a Cyser. Think I'll go with White Labs WLP715 for that.

Update: So I decided to forgo cold crashing, as wheeling my cart out to the garage on an icy pavement is a bit hazardous for an amputee. So I let the mead clear and racked it to my Speidel on the floor. Which left me with the same issue of moving it for aging. This Harbor Freight rope hoist and...

Thank you.

I had a narrow range hydrometer that covered 0.990 to 1.020 and I broke it (delicate little buggers). Can't seem to find a new one. All I see online is one that only goes to 1.003. Google and Amazon suck, they show what they want you to see. Anybody have a link that works? TIA

His honey/water mix doesn't add up to 1.070. It's likely that the berries added solids to the must and that confused the hydrometer.

I have Fermaid-O and K and DAP. I use O for step feeding high gravity meads, per the recommendations of the mead geeks. I've used -K with cider and honestly don't see a difference between that and regular DAP. One teaspoon per gallon at pitch has always worked. I figure that Claude Jolicoeur...

You're reading that wrong. There's no such thing as 1.7. 1.5 lbs. of honey and 1.25 gallons of water would be about 1.040 which has potential for only about 5% alcohol. K1-V is a very powerful yeast and should have eaten that in just a few days. It's possible that the strawberries fooled your...

If 1.7 is 1.070 and it's at 0.990 now, it's done. And about 10% ABV.

What yeast, what temperature, and what starting gravity?

Racked my traditional to a 5 gallon Speidel. Added Xoakers and some vanilla tannin, K-Meta and Sorbate. I'll give it a couple months before tasting it again. Thinking of starting a cyser before the weather changes. Brew room is about 62F now but that won't last long. Too bad the orchards are...

Somewhere around 12%. Still has the 1.005 final gravity, and I will not change that until I taste it again.

Well, I oak just about everything I make. I like it. Bray Denard (loveofrose) posted a thread here a couple years ago where he attempted to mimic the effects of an oak barrel using other methods. He concluded that 4 medium + American oak Xoaker spheres and 3.7 ml of liquid vanilla tannin per...