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Dewars of liquid argon? Reminds me of this.... skip to 1:05. https://www.youtube.com/watch?v=j0YdqFPbSpc

Yes, if you add extra fermentables (sugar) and don't do anything to stabilize (sorbate, pasteurize, etc.) you will get sparkling cider. I assume that is why they recommend champagne bottles since they can handle higher pressure

That site is blocked here due to some issues in the past. I don't know any of the details, but all references are likely to be removed.

Interesting. Any ideas on what retailer would have the highest likelihood of carrying the new type? I'm guessing someplace with high turnover. I see Labelpeelers has two entries for each size. I wonder if they are "old" and "new", and if so, which is which.

I'm not sure I'm understanding your process. I don't know what pulling the yeast means or how you would plan to recork bottles. A sparkling, sweet beverage is really tricky to make. You can't tell the yeast which sugar is for carbonating and which is for sweetening. There are a couple...

On a somewhat related note, I'm really surprised there isn't one in the Bethesda/Rockville/Gaithersburg/Germantown corridor. Definitely seems like there would be a market there. I wonder if Montgomery County has any rules/restrictions preventing it or making it difficult to start/operate one.

The one I go to is The Flying Barrel. It is right next to the Monocacy Brewing Company. That's the only one I know of in town.

I was wondering if that was the place you were referring to in the other post. Yes, very large operation there. They moved from a smaller store about 5 years ago. Just about any beer, wine, and cheese making equipment you can think of. They have a room where you can measure out grains for...

The CO2 builds slowly as the yeast consume the extra sugar. If there was a leak, I don't think it would ever build up enough pressure to show bubbles coming up off the Starsan. I've been wrong before though.

A quick check of the Amazon reviews shows a couple of instances of people not having the majority of their bottles carb up. There are a lot more positive than negative reviews though. Perhaps it is dependent upon the type of bottle used. Did you use wire cages too? I don't know if that's...

Was there any sediment in the bottom? That should let you know if the yeast were working or not. If yes, then your seal wasn't tight enough. Can you remind me what kind of closure you used and what style bottle?

I know not everyone is in position to buy 6 gallon carboys for whatever reason, so I'll stick with what you asked for. You can always scale them up later if you really like them. You could try a fruit wine, cider, dragon's blood, skeeter pee, melomel, limoncello, etc. You could tweak them...

If it were my plan, I'd figure out the cell count of the liquid vs. the dry and then rehydrate and build up the VP41 as necessary to reach a similar cell count. In my mind, that would put you at a similar starting point. After that, follow the directions from Wyeast. Edit: Here is a link to...

Although this is from the Wyeast site, I imagine the same principles apply. Malolactic Starter Culture. Edit: Forgot to use reply so I'm tagging @Applegrower

I guess it's better that it happened now than right in the middle of the action.

I think it looks great. I don't have an artistic bone in my body, so I don't have any feedback to offer.

Strange. I got one about the peach festival soon after I signed up and then three in the past couple weeks. Hopefully the other email works.

Check your junk folder. Mine went there initially when I signed up a couple months ago.

That's how we always made them. Even the pickiest of eaters cleaned their plates.

Happy to help. I can't wait to hear how it turns out!