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Yup your home owners insurance should cover it BUT make sure they go after him in the long run. No reason you or your insurance should have to eat the cost of this dumb arse's retardedness

you talking about the overdrive switch?

did some searching and i may have a lead for ya . . . Try contacting a woman named Lowlander over on a website named http://www.rivercottage.net. It sounds like she might have some knowledge o the subject. Below is what I found...

Took the kid to a A&W last night and got to explain these things to him . . . (it was next to a abandoned drive in)

tried to see if this was already up but short on time this morning and 56 pages takes a bit . . .

at my high point I had about 400 returnable long necks in the heavy cardboard divided cases . . . . now that I keg maybe a case worth

Ibtl:(

typo? better to over pitch then under, it's not like yeast costs a arm and a leg

if it was me I would not add the sugar and would simply rehydrate the yeast and add it to the juice then wait . . . thats it . . .dont over complicate it cider is beyond simple

5 gallons of cider/juice (preservative free) 1 package cider yeast (I use wyeast) back sweeten with concentrate to taste after fermentation (I prefer 3 cans of concentrate to 5 gallons of hard cider) keg and carb

when you added that packet you added so much more yeast then there ever could have been with just wild yeast . . . I'd say you have a 90% chance the Lalvin overpowered any wild yeast but ya probably still got a slight mix let it go and you'll be fine. last year I accidentally left a jug of...

yup . . . I make 2 and 3 lbs at a time when needed

Hiram Abiff (masonic legend) took 30 questions to figure it out Stumped it with Mammon, Son of Satan/Prince of the Tempters/Arch Demon of Avarice/Treasurer of Hell

oak cubes help a bit with the tannins. I prefer american over french due to the higher tannin content

I'd just order a bottle . . . $5 plus a couple bucks shipping and handling v screwing up $12 worth of milk and the loss of CaCl I would have used in another process http://www.cheesemaking.com/CalciumChloride.html

go to the store, buy some juice, and get back to it. You work with what you have and prepare better next time around.

I use what ever taste decent and is cheep for back sweetening

So I buy that mug THEN I have nothing to suck on for the drive home . . . :drunk:

ok NOW see my sig