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I think a lot of the sulfur off gases during the prep stage before the yeast is added so I don't think I would worry about that. I'm not sure what other off flavors would come from the fruit pulp. I would just leave it as and add your yeast.

Thanks for the search term, "cider mill" didn't come to mind. I suppose I could have specified a little more also, fresh cider isn't hard to find and you kinda pointed out. In the past I found Brown snout and Franklin cider to mix with more standards, I'm trying to find a better source of these...

What are you planning to use to back sweeten? If it's fermentable, the yeast will go back to work! I cold crash then treat to kill off yeast then back sweeten.

I'm looking for a good source of fresh cider this year to make a batch of hard cider. I live in Duvall, but willing to drive a bit for it. Any idea out there?

As the title says I'm looking for a recipe for a Pineapple habanero blonde or pale ale. Something not to hoppy and adds a nice little spicy tingle to the lips. Probably start with a 1 gallon batch. All grain or extract is fine.

I have no idea how the moon phase would effect bottling. Sounds like superstition. What is supposed to happen if you bottle at the wrong phase of the moon?

I've heard degassing can be good to do after fermentation. I took a solid stopped and drilled a small hole in it so my food saver accessory tip would fit snug. Then ran the machine a few times and watched all sort of bubbles coming out.

What type of apples was the cider made from?

The only downside is the output power of the sous vide. When you put the bottles in the pot the temp will drop and have to come back up to 160. The stove will recover faster. But as said sous vide is more precise and you won't over shoot 160 by much.

What volume of juice is this for? Is this a recipe you found? I'm interested in the idea of a malted cider.

After fermentation I add Agave to increase sweetness. I'm not sure I can quite describe the flavor but it is subtle and light.

Hmm my googling was too fast, yes fermentable by something; but importantly not by brewers yeast. Thanks for the correction!

I believe lactose is fermentable so it would not be suitable for back sweetening on a brew with some amount of active yeast in it.

Would purging the head space with CO2 help? If you had a tank of CO2 available of course.

I have bottled from a ukeg. It had less carbonation but it did have some after 6 months. Keep the ukeg as cold as possible for a week or so to maximize CO2 on solution. I kept mine around 32* the alcohol should help with it not freezing, but keep an eye on the sight glass As mentioned get a...

I think refractometers have issues reading properly if their is alcohol in the sample. But I could be wrong on that one. I do know refractometers need to to be calibrated for brewing and need to have a correction factor applied, at least for beer.

Oh interesting the sugar water is for added fermentation and carbonation before bottled CO2. Very cool setup!

Can you explain or point me in the direction the reason for this? I'm new to kegging and trying to learn all the little tricks.

I have 7 gallons for the year. 996+7=1003.

Why do you think it's done? As other have mentioned it seems like it could keep fermenting.