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The trick mentioned earlier in the thread of soaking the valve in hot water and then tapping the poppet gently from the top worked like a charm for me just now. Thanks!

Any suggestions on kegging this cider? I swore this has come up before, but nothing came up in my thread search. Has anyone tasted this cider kegged before? Edit: Never mind, searched "kegging" and came up with all the results! For some reason just "keg" was fruitless.

These recipes are great, everyone. Thanks for posting! Today will be brisket in the slow cooker and jerky in the dehydrator! And I'll try not to think about the electricity bill...

No need to add more Campden! Once that step is done and you've waited 24 hours, you're good to bottle anytime. In my last batch of this cider, I ended up not being able to add the syrup/bottle for about a week, and everything went very well. Good luck, enjoy!

Jaybird, love the combo of frozen food & great additions (including beer)! Sounds like a great dinner! Dixon9717, that chili looks SO GOOD.

The other day I made chicken pot pie in a cast iron skillet. http://www.tablespoon.com/recipes/cast-iron-skillet-chicken-pot-pie/cf470c09-6784-4307-8f36-186f2ee67b7a Great recipe... Prepared it mise en place though, so cleanup took a while. Worth it.

Ah, nevermind! I clearly can't read! Glad others have tried the plastic bottle method, I'll be using it when I get home.

I've seen it suggested to have the first bottle you carb be a plastic bottle. That way if it's your first time carbing, you can get an idea of how fast the pressure builds up without opening the bottle. Has anyone tried that before?

What about the air in the ball when it's reattached? Seems like a lot of oxidation would occur. Thoughts?

What about the air in the ball when it's reattached? Seems like a lot of oxidation would occur. Thoughts?

I saw. I read (most of) the pages. I conquered. And all the people who received the (uncarbed - I'm not a jedi yet) bottled cider lived happily ever after. THE END. Or was it only the beginning.... :ban:

Thanks for the headspace clarification, everyone! Very helpful. Yet another reason why I love this forum. :)

I ran out of 1-gallon carboys so for the primary it, sadly, got a 3-gallon. :( It's happily sitting in a new one gallon as the secondary now. As my post says, racked onto secondary after 2 months, that's when fruit pulp was racked out. It would have been sooner, but I got in a skiing accident...

Just sharing what I racked the other day so you all can tell me your thoughts. Because you're all fascinating meat creatures and your words are music. Recipe used: Mixture of "Sweet Raspberry Mead" recipes from http://www.stormthecastle.com/mead/mead-recipes.htm and...

Thanks, WVMJ! I'll avoid boiling honey in the future. The nutmeg may definitely be a cause to the taste... Saramc, I fermented in my basement, which sits between 65 - 70, so it very well may have fermented a little warmer than it should have... As for the nutmeg, it was pre-ground. These are...

Sorry for the delay, Yooper! The flavor was sour, bitter, acidic, and felt carbonated to my tongue, though there were no bubbles. It was a pretty weird experience. I've been told by a few people on another forum that it's supposed to be bizarre and undrinkable until about 6 months in, so I'm...

N00b with n00b mead problems.... I started my first mead as the following recipe: Syr Michael of York Mead http://www.greydragon.org/brewing/mead.html#York "Ingredients: 1 Gallon Water 2 1/2 lbs Honey 1 Lemon 1/2 tsp Nutmeg 1 pkg Ale or Champagne yeast Boil the water and honey...