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Good point, I guess I had the idea that there would still be more of an infusion somehow - some interaction in the whole fermentation process. But all the rest considered, what do you think? Do you know of precedents with pulpy carbonated drinks?

How was the protection from oxidation do you think? So basically: what was the surface area / volume of gas above it like? Any idea as to what might have protected it from getting grassy or feet-y (if so) after such a long time, or do you just figure you got lucky ;D although I realize: you are...

I'm pretty curious about potentially having a refreshing drink that is carbonated but also has that kind of pulp in it like a gel (seems interesting about whether that would be wonderful or a disaster since you would lose all your carbonation super fast the moment you crack a bottle... Drinks...

Yeah I tried toasting my own wood filings in a hot air combi-oven because it seemed like a really cool idea: they were shavings from making my own Japanese tools... I put the shavings in a dish made of aluminum foil and it really seemed like the oven could not toast it all that well. After a...

I think it really depends on the sort of hops you use for dry hopping, and not every cider may be able to handle the same amounts of hopping. I used cascade for about 5 days I think, at that point it seemed like enough as I really didn't want to push it. But unfortunately since I was still...

Perhaps the vomit smell is due to butyric acid since ethyl butyrate, an ester of butyric acid, is often added to orange juice to give it more of an orange aroma. But it may also occur naturally in the juice. I guess side-reactions of the yeast or bacteria can produce the acid from the ester...