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It does include sanitizer. Thanks for the thoughts, they are appreciated 👍

Thank you @madscientist451 for your thoughts. I think we differ significantly on the goal of the class. What you are proposing could be done by simply sharing a YouTube link. Not wrong or bad, just not my goal. I want people to leave with an understanding of basic processes and the equipment...

The one thing that bothers me about that Homebrew Ohio kit by itself, is its single secondary. I like to rack a couple of times for clearing. That said, for the class, I am thinking of $100 as the sweet spot for cost. Adding another fermenter (such as the one @madscientist451 suggested above)...

Thank you. Are you suggesting that I add this to the kit, perhaps for secondary/bottling? Or use it instead of the kit, and purchase all the additional supplies separately? That Homebrew Ohio kit that I linked is a very decent starter kit.

Piggybacking ... I am planning a mead class for my beekeeping association. It would be a beginner class, but one which should result in a decent mead, and teach solid beginner level practices. I am thinking that the class would cost $100, and would include the mead making kit from Homebrew...

I am surprised by the silence. I think it should add some nice character and structure to the cider.

Never done it, but watching thread!

Do you have a spouse, partner, or good friend you could talk with about this? I would suggest starting there, perhaps they could talk you away from the cliff.

If you back sweetened without stabilizing, it is a pretty good chance that fermentation restarted.

Cherries have never worked out well for me, they always taste like cough syrup. I might try again someday with tart cherries.

... since I last made mead. I just didn't harvest enough honey in 2023! The mead stocks are getting low, but I am making an all out push to get a good honey harvest this year. I think it will work out, and I won't run out of mead. I hope.

I have not noted this in my cysers from 2022.

Sorry for my slow response. You will have to work it out by taste, but in looking at my notes for a batch a few months ago, I added 6 tsp to 32 oz swingtop bottles (I add directly in the bottle.) I haven't opened any of those yet, so I cannot comment on the result.

I am a beekeeper, and make all my meads with my own (wildflower) honey. It turns out quite nice, using K1V-1116, fermented at the lower end of its temperature range, about 10% ABV, and just off-dry.

I missed something - what suggests that the yeast is still active? I don't see a change in SG, so is this based on bubbling? If so, bubbling or not is not a reliable indicator of yeast activity. I am guessing your yeast is done.

I have never fermented citrus, but I understand it can be challenging due to the acidity. I have also heard that it doesn't taste all that good when fermented, words like "vomit" have been used to describe the taste. That said, skeeter pee is a popular fermented lemon beverage. Look it up, it...

I look at solar every few years. I really want it, but my electric bill is so low, it just doesn't make sense. About $85/month, Summer or Winter, that with a PHEV (Volt) in the carport. Of course no air-conditioning in the summer, and wood heat in the winter really helps. Given a more...

Oh, we all claim to be from NOLA ...

This.

Take the readings, they will tell you what you need to know. I wouldn't add more sorbate. Let it stay dry, or if it absolutely needs it, add a non-fermentable sweetener. PS your user name caught my eye. I grew up in Kenner. It has been many years since my last visit, I gotta go back to visit...