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Curious how the boiling process affected the efficacy of the metabisulphite and ascorbic acid. I'd expect some breakdown. It seems adding these at kegging/bottling would make more sense. When making wine adding sulphite at each racking is recommended so it does breakdown and outgas at room...

Reuben.

If you toss it in right after pitching it may be a nice O2 boost for the yeast. Just kidding.

Making what YOU, actually your wife, likes is what's most important.

I've used potassium bicarbonate to reduce acidity in wine. It doesn't have the saltiness of baking soda( (sodium bicarbonate). If you add it, go lightly. It WILL cause foaming and could make a volcano.

If you added equal amounts of sugar to all of them and some are carbonated, some not, you may, may, have an infection in the carbonated bottles. Still, like Rish asked, how did you add the priming sugar?

How do our dogs and cats refer to us?

Doesn't sodium percarbonate break down into just minerals and O2? Seems it does. https://nimvo.com/sodium-percarbonate/ You'll probably never notice it in your beer.

Time is meads best friend. Set some bottles aside and try one every three months taking notes as you do. You'll be surprised.

Think I'd leave out a third of the crystal and replace it with the 20L Munich. Not quite as sweet or dark but will add a bit of maltiness. Even for 20L crystal, that's a lot of crystal in a beer.

If your volume is low AND your gravity is higher than expected you can dilute it with some boiled water before bottling. Would be best though to find out where your math is going sideways.

This is what we have. The first picture is HIGHLY optimistic about what you can fit in it. Pictures further down are more realistic. If you have kids they'll probably be intrigued with this. There's a number of hydroponics groups on Facebook...

Degas it. Those minute gas bubbles keep a lot of gunk in suspension. Took a lot of years for me to figure this out. I don't use any clarifying agents now. Bentonite works but it makes a big fluffy mass at the bottom of your carboy. You'll lose volume to it. I use a hand vacuum pump. A drill...

Vacuum sealer. No matter how well you package meat for the freezer you'll get some freezer burn. Vacuum sealer really extends the time you can keep meat in the freezer and maintain the freshness and flavor. With the right accessories you can use it to seal mason jars also. That's how I store...

Down at the bottom of this link there's information on using copper to remove sulphur smell from wine. Should work for cider. https://blog.homebrewing.org/sulfur-smell-in-fermenting-wine/

I was reading a story recently saying the younger kids are consuming fewer alcoholic beverages. It's not a small number either. Producers are going to have to find a way to attract some taste buds or possibly go under. This story is from 2018 but, the trend continues...

Should be fine for stouts, porters and other heavy flavored beers. You can just make a gallon batch with some as a lightly hopped SMASH and see what the flavor is like.

I'm still using the wing style capper that came with my original homebrewing kit I bought back in 1989. No telling how many bottles it's been used on. In all honesty I have broken some bottles with it but I don't think more than five. It's all metal. Not one of the cheap red plastic things they...

I can't see that indentation causing any problems. Might even be a benefit in making the cap grip tighter.

So, uh, how old is that leftover grain? Curious to know.