Although not for everyone, she found a nice looking house, well suited for our thread.
It has some design issues that need to be addressed...
https://www.zillow.com/homedetails/3104-Kennett-Pike-Wilmington-DE-19807/72997480_zpid/?
For those who are curious, the thread @MickeyPuff (^) refers to is here:
https://www.homebrewtalk.com/threads/at-home-commercial-soda-dispenser.730478
Welcome to HBT!
Underpitching (1 pack, no starter) and fermenting too cold (60F).
She should be doing better now being in a warmer place (70s F), but may still be short of enough healthy yeast cells.
Let her do her thing for 2 weeks at constant comfy low to mid 70s temps. Not much more you can do.
No, you'd only need 1 pack. Use a good yeast calculator, and make a starter a few days (or a week) before you brew a batch. You'd pitch that starter which contains ample and very healthy yeast cells.
I didn't see you mentioning oxygenation/aeration of the wort.
Aside from using ample healthy yeast (from a fresh starter), good oxygenation (or thorough aeration) when pitching the yeast is also necessary, even more important with higher gravity worts, like yours.
When fermenting high gravity...
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This thread was moved to our Classifieds Forum, where it should have been posted from the beginning.
It will still be visible (as a redirection/link) in the forum where it was originally posted (DIY > Fermenters).
The redirection/link will last for 21 days.
Using such a fridge for fermentation should be fine. The heat production during fermentation is quite minimal. Just chill your wort close to your prefered pitching temps before adding the yeast. If that's difficult, chill the wort in the fermenter down to pitching temps (in your new fridge)...
6 months (bulk) aging for ciders is not uncommon at all, especially higher gravity ones. But it should be done under controlled conditions, and without leaving large headspaces. Filling carboys up to one inch under the bung is rule of thumb. Kegs are easier to handle, and reduce potential injury...
You've got me curious, being an old hop-head.
2 bar = 29 psi!
When do you start it, and at what temps?
The pressure also causes high(er) carbonation. Aren't higher levels of dissolved CO2 poisonous to yeast?
But, but... any sediment (from the bottom) gets stirred back into suspension.
Hence the reason for using a bottling bucket (or a keg) to rack the finished and clear beverage into, leaving all the trub behind in the fermenter.
There are ways to transfer without (or at least minimize) mixing air...
YVW!
That site has many calculators, a recipe formulator, recipe databases, and whatnot, all for free and everyone to use!
Disclosure, they are related to HomeBrewTalk forums.