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In conclusion: I took a quart of the mash and added a packet of 1118 to it, didn't ferment anything. I gave up. boiling it down to a syrup and saving it to add to other ciders.

hey, sorry for my delay in replying here. I don't have any more to add, unless you have more specific questions

I usually do that, however this brew is a result of me using the byproducts of another product. (See first post.) The logistics of it being a secondary is not even close to what I have going on with this.

yep. hanging out at the same level.

How long of a start was this brew?

I have the most stubborn batches of cider I have ever contended with. At this point, I have pitched three kinds of yeast (including a double dose of 1118), given ALL of the yeast nutrient I was intending on staggering and added some DAP. We are talking about 8 batches of 4 gallons each...

This is exactly what I did. Opened the bottles, left them open for 3 minutes. I have no science to back up the 180 seconds, but I did a trial run with 4 bottles and it worked. Then I did the rest. About 40 bottles.

(all temps are F) Tried the sousvide method. I actually thought it was going to be safer. I started from 70º water and tried heating it up to 140º (thought I'd avoid the temp shock of the glass.) I was going to cut it after about 10 minutes. Well the temp never reached 115º before I cut it...

Is this your first time doing a wild ferment?

Hey Jim, I second everything CKuhns said. One thing that is consistent is that the honey itself tastes a lot more like the really cheap stuff you get in packets at a gas station or in a hotel. It does have a very strong "molasses" like flavor that comes through. It is best as a background flavor.

Please forgive the potential sacrilegious question. But since we are cooking the hell out of this honey, is there any reason not to use Bakers Honey? Its so much cheaper. https://dutchgoldhoney.com/product/bakers-special-honey-60-lb-pail/

I've been surprised at how much this has been freezing. I've gotten those 8 two liter bottles down to about 3 and they are still freezing to a slushy state. This stuff is DANGEROUSLY smooth.

This is my work from today. This is a high gravity mead (16ish%) I have a chest freeze that apparently goes down to -20ºF. The bottles froze to a slightly firm slush. I let each 2 litter bottle thaw about 5 cups out, saved that stuff to rebottle and refreeze. I doubt its going to (refreeze)...

The flash is a bit deceptive, but yeah, they are almost done. When it is a solid block of ice, I only let about 50% thaw. The rest is basically a flavored water.

Batch 1 -au naturale- Sounds perfect. Im a big fan of wild ferments. I'd also consider capturing some yeast outside before you set it inside. Let go low and slow. Put it in the coldest spot/ controlled fermentation. I would also let this age the longest and wouldn't drink too much of it young...

Worth it though. Its really not that bad.

I did this kind of thing once. ONCE. I made three- 5 Gal batches and did 5 different flavors in my secondaries. This could lead to one giant pain in the ass keeping track of what works well with what. In the end, I just determined what the yeast did with the basic cider and went with that. I...

The alcohol will freeze last/ thaw first. What you are seeing here is an apple jack being made.Take the thawed liquid, put it back into a container and freeze and repeat until it won't freeze anymore. (PS this is an apple jack)

How clear is clear for you? To the best of my knowledge, you are trying to brew something new. I can't think of any clear fermented beverage. My first thought is to get a high quality vodka, peal core and slice a lot of apples and let them soak for like three months. Then filter that through...