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Kegs can handle much higher pressure than bottles. 60 psi easy. Just drink some everyday. You’ll see the serving pressure go way up and your cider hit champagne levels of carb long before you risk anything damage from high pressure. Worst case scenario bleed off some pressure using the pressure...

Go for it. It’ll stay a little bit sweet while the yeast eat up the sugars. It will go slower if you’re keeping it cold. It may even save you some(not much) co2 from your tank while you dispense. It MAY go cloudy on you again if the yeast kick up too much.

Depends on a few things. Maybe your yeast was extra robust. Maybe your juice had more nutrients. Maybe your temps were warmer. I would say take a hydro meter measurement and see where it is

Very excited to hear that. I’m glad you’re getting good mileage out of this recipe.

In

Canada going to set up a ferm chamber

Winnings from a recent competition

results from judging at two competitions. "Good Clarity.Dry, with a touch of vegetal skin/peel character.Dry and quenching.Peel and Core components reminiscent of Russet Apples varietals." 33 points "Good Clarity. Slight but not unpleasant vegetal aroma. dry finish, some sweetness, good body...

Similarly dry, I imagine. I haven’t tried d47 but go for it

If you’re kegging I would not backsweeten or add fajc unless you want to carb naturally in the keg

Did you get your carbonation?

for this recipe I use it for priming for more apple into the batch, and because in a 5 gallon batch pitching a can of AJC is easy than weighing, dissolving, etc... priming sugar.

go ahead and add 60ml and you should be fine. your AJC has more more sugar, but it's less concentrated.

Wait, how many ml is your container of ajc? Take the volume of the container. Divide by 5. Then add a little less than that. Maybe 90% if the result should be added. I was told there would be no math

Yup you’ve got it. One oz is 29-30 ml or so so 1.86 oz sounds right for 55ml. Another way to calculate it is 3 tablespoons and 2 teaspoons to equal 55 ml. Tablespoon = 15 ml and teaspoon = 5 ml. Makes sure you completely thaw the ajc first and mix thoroughly before adding. Good luck

My handheld works very well sealing mason jars with the food saver adapter. Those will hold the seal forever

I honestly can’t get the ziploc vacuum sealer bags to hold a seal on hops. Just doesn’t work

Offhand, looks like it

a minor variant of this recipe took bronze for me in the Standard American Beer at the Vanbrewers competition this year. Here's what it looked like from my end. 3 Gallon batch OG 1.040 FG 1.009 220g Gambrinus Honey Malt 902g Pale Wheat Malt 911g Canada two row Ugly Bucket Corona Mill crush...

You could probably get it bottled but not carbed in the bottle in a month. Depending on how bottling goes you might have a wee bit of co2 in it by then but certainly not finished, I think. Would still be drinkable, probably.