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I like you... on Facebook. :b

Last post in 2009? Wow... they are really digging into the archives for content to post to facebook. LOL

I have a slightly bigger one from this company designed for cleaning a sanke keg I use to ferment larger batches of beer. It seems to work great for that. It gives me peace of mind since I can't exactly see in there to get at the krausen ring with a carboy brush.

So then you just reuse the cork on your next batch, right? ;)

Cool... sounds like a lot of fun.

No problems with the wife... We both love drinking wine (and beer and single malt scotches and fine sipping tequila and sake and some others). My wife loves to cook and is looking forward to growing her own vegetables again once I get her garden area set up in the back yard. So she's thrilled...

Congrats! I also would like to know what you'll be doing there. Do tell...

We used to buy a lot more wine... so I'm definitely coming out ahead... and I'm enjoying the hobby. I still think some of the wine I buy is better than the most of the stuff I've made. The thing is, it's 10 times as expensive as mine, but it is not 10 times better. And the hobby side has me...

Jersey is perfect... New York only has one football team, and I didn't see any mention of the Buffalo Bills in that article. :)

I missed that your temp is at 65 degrees. While this should work eventually, it will be much slower. That may be why you have some foam on top. It may just be getting started. As Wade said, bring the temp up and it will likely take off on it's own.

I like the bottom better, but I'd consider making the year a bit larger as well.

I wouldn't call myself an expert, per se, but it sounds like you may in fact have pitched too soon after the k-meta addition as you feared. If you are truly getting no fermentation activity after a few days, I can't imagine it would hurt to add more yeast. My concern about your statement...

That's the real issue. Personally, I'd use screw caps on my bottles if the pricing for equipment and materials was reasonable.

It could be argued that video games are hobbies. What makes that method of passing time different than when I make a model car or a beer or work on a motorcycle?

Stop trying to scare me. My little girl is due to evacuate my wife in late July. :)

Is it always bad, or was it just the stuff you tasted? I've never had apple jack, but I was under the impression that it would be sorta like Calvados (http://en.wikipedia.org/wiki/Calvados_%28spirit%29) which is quite good.

You don't need to backsweeten to lose the hot alcohol bite. Time will do this as well. I keg up my ciders and let them sit in the cellar for at least 6 months before I put them on tap. They are hot when new, but smooth and tasty after aging.

I don't see a location by your name, so I can't speak to the legality of it specifically where you are at. Here in the US it is illegal to distill with heat. You can concentrate with a freezing process because it isn't considered distilling. There is debate on that, but I saw a podcast...

Malkore is right on the money here. I use White Labs yeasts for a lot of my beers because that's the only way to get the strains I want for specific beers. I also like the white labs english cider yeast for my apple ciders. I use dry yeasts for my wines and meads because the strains I want...