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The general impression I get is that as long as there isn't much space in the bottle, it will be fine. Now I can relax a bit, assemble the third FastFermentor, and try to find the recipe.

Thank you! I plan to bottle age it; that's what I did last year.

Thank you!

Thank you! The recipe already calls for pretreating the juice several hours before pitching the yeast.

I got some great apple juice from New England from my local place last year; I believe I got six gallons and I fermented it first in a seven-gallon bucket and then in a six-gallon carboy. I used sweet cider yeast (my husband likes it sweet), and it came out great. I used the homebrew place's...

It was my first project; I have a bit more experience now. We are talking about putting wine coolers or refrigerators in the basement. I use FastFermentors, which I really like. Last winter I made Amarone from a kit; someone told me to ferment it twice the time recommended by the mfr.; I did...

I have seen a video showing that to successfully root, cuttings simply need two nodes on them. I may just be luck. My elderberries are growing like wildfire, while some of my spicebushes are dying. It's gardening; it's a crapshoot.

My ornamentals were plants from Proven Winners. My Marge were just from cuttings I sent away for. They like sun; they're not too fussy about soil.

I'll remember that. I'm growing figs now!

I think the fermentation takes care of it. Lucky you! I'm growing them; I hope I have enough for a few gallons this fall.

The elderberry wine experiment I started about a year ago is suffering from the high temps in the basement; it tastes oxidized. I will still give it a few months. I am growing elderberry bushes now; I hope the fall harvest will be big enough for a few gallons.

If it doesn't taste good, just wait. My stuff was supposedly ready on Thanksgiving, but didn't taste good till April.

I really haven't tasted the tea alone; I don't know how much the tea contributes and how much the dark honey blend contributes, but together they make a fantastic drink.

My first batch was with some kind of citrus honeybush from Whole Foods; I couldn't find pure honeybush in stores. But the first batch was a success, anyway; I would go with it. Most of the flavor comes from the honey and the tea; as I said, I stopped using the vanilla beans because I couldn't...

Those look like older (top two) and younger (bottom two) scobies.

From the side, it looks like yeast.

I was reading a few weeks ago that there was a shortage of vanilla beans and the rise in price is affecting bakeries.

The original recipe used vanilla beans, not vanilla-flavored tea; maybe the vanilla in the tea is stronger; I don't know. I wasn't disappointed by the honey; I just found it not to my liking; I like a darker honey, but wanted to adhere to the recipe the first time. I can't advise you on the...

I have been getting Tealyra. I was unable to find pure honeybush tea in stores. I think I got the palmetto honey from Amazon, too. I didn't care for it, and now I just use a mixture of 1/3 buckwheat honey and 2/3 random honey. I skip the vanilla beans; I just couldn't taste them. The mead is dry...

Sounds interesting! I don't have kegs; I use the jugs-on-top-of-the-refrigerator method.