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I’ve hit an apple orchard nearby where I can buy gallons of cider. Can I just dump them into a carboy and at yeast? Do I need to “ bloom” the yeast? What kind of yeast is recommended?

Ok

If honey has no sugar, what produced the alcohol?

I just bottled my first batch of mead. It’s simply honey, water & yeast. I racked it at 3 & 6 months and bottled it at 2 years. I have no idea if this is how it’s supposed to taste. It’s like a dry wine. I haven’t tested the alcohol content. Looking for tasters bear me. Dry wine? Can that be right?

no

I started my cider 10 days ago. 3 gallons of pastuerized cider from my nearby orchard. Added Nottingham ale yeast. I was very careful to make sure everything was sanitized. I'm still getting a "bloop" in my bubble about every 20 seconds. How long before I siphon it off the sediment for it's 2nd...

3 hours after I satrted, I found my bubbler & stopper on the floor. Blow out?

I just started 3 gallons of cider with appx. 5 grams of Nottingham Ale yeast. (comes in 11 gram package), I put vodka in the bubbler and started the yeast with 4 oz. of warmed water. Wish me luck.

I chose that yeast because of the temp of the room I'm going to use. Haven't started yet. I also have Nottingham ale yeast & 47 I could use.

Thanx, making a batch tomorrow.

I want to use 1118 yeast for my cider because of room temp. How much per gallon do I use?

I now live near a great Apple orchard & want to start making Cider. I need to know how much 1118 to use per gallon?