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That's great news, glad it worked. Welcome to the hobby/wormhole :)

I have fermented at 72 and it came out okay with Nottingham yeast. Cant speak for s-04

I think a 4oz Amber DME starter @ 1.030 would not impact your brew at all. I think the kit you mentioned (NB Bav Hefe) comes with 1 Lb of Wheat DME doesnt it? If so just use 4oz of Wheat DME and you will not have to worry about it.

as far as clarifying, here is my experience with Nottingham ciders... 1 mo primary + 1 mo bottle, pretty clear but still a bit young/yeasty tasting @ 3 mo in the bottle, looks clear, starts to taste pretty clear and good @ 6 mos in bottle, outstanding hard to age it past this if...

sounds like a good plan, I just did something similiar. Steep your crystal in 1G of water, top it off with your other sugar and Apple Juice. FYI. I typically never put more than 1 LB of any sugar in a 5 gallon batch of cider. More than that comes out to over 8% and get s abit boozy. If...

I vote it will be deelish as you made it. Glad to see others enjoying the cider bug as it's so easy as a brew alternative when time is limited... Try a 5 gallon batch in the future with 1 or 2 LBs of Caramel 20L or 60L. It is going to be my new go to with the 60L. :D

Looks good. FYI, 1 Lb of Sugar in 5 Gals of Apple Juice comes out to about 1.060 OG, which translates to about 7.5% abv. Straight Apple Juice with no sugar would give you about a 6% cider. I prefer to use Nottingham Ale Yeast with 1 Lb of Light Brown Sugar in my ciders. Nottingham is a...

I would suggest add 1/2 or the whole bean to half of your batch. That way you have one plain ciader, and one with vanilla for comparison. If the vanilla batch comes out to strong, you can always blend some from each batch, just go ahead and bottle both up now. Save some bottle sof each...

If it was me I would go for 1Lb Light DME and a full 1 Lb of Caramel Malt. Expect it to finish at 1.000 FG with a very sublte caramel malt sweetness. YMMV, but I am about 20+ batches of cider in so far, and I would do a pound of each. Hope this helps.

Here is a super easy one for you. I refer to it as "Notty Hard Cider" This recipe will create about a 7% ABV cider that is drinkable in about a month, delisicious after bottled and aged for 3 months, and outstanding after about 6+ months. It should clear well and carbonate easily if you...

This sounds like a perfectly normal Apple Wine fermentation with RS Champ yeast to me. I think you are off to a great start for sure! Leave it be for at least 4 weeks and it shoudl clear nicely if you leave it at 70F. Dont bottle it earlier than 4 weeks though, you want it to clear in the...

yeah it takes awhile longer to carb. As long as your OG was not over about 1.090 you should be fine. 1.090 OG would be about 5 gallons of juice + 4 LBs of sugar. As long as you didnt exceed that Notty should carb fine. If you did put more sugar than that it may still carb, but just take...

I carb my ciders at 6 tsp of white table sugar per gallon of cider, once the fermentation is complete. I usually bottle my cider after 3-4 weeks in primary with no secondary.

Here is some brainstorm for you.... Most Apple Juice is about 1.050 OG 1 LB of honey will add about .007 SG point to a 5 gallon volume 1 LB of honey will add about about .035 SG points per 1 gallon volume So if yo have 5 gallons of cider, with 5 LBs of honey you would have an...

Northern Brewer seems to have very solid kits... Cream Ale (partial mash with 1 Lb 2 Row if you do the Extract version) Imperial Stout is excellent as is Bavarian Wheat + 1LB Caramel 20L malt steeped Nut Brown is tasty also

If I dont use any malts I use 1 LB Light Brown Sugar + 5 gallons of Apple Juice, this makes a nice ~7.5% ABV cider which clears well and is not overly boozy. OG ~ 1.060, FG ~ 1.000. Any more sugar than that and it is a bit over kill and requires prolonged aging (6 mos). My typical house cider...

I made at least 15 gallons in 2010, adding those in now. 16442+10=16457 16457 total gallons have been made according to this thread. (Wow, that comes out to be 530+ barrels of Apfelwein. That is a one huge cellar!!)

I make cider all the time, and its fair to assume that your cider was ~1.050. You stated you have a FG @ 1.003, that is 6.1% abv in my book. Sounds like you can drink 2 or 3 and you will no longer be worried at all ;-)

I vote leave some room. I usually do 4G in a 5G, or 5G in a 6G, with an airlock. This eliminates the need for a blowoff, although I rarely see much/any krausen/head on cider. The only exception may be when I have pitched on an active yeast cake. In regards to ferm time & bottling. I...

Check out hopville.com It is not as extensive fro AG as beersmith, but it's free and works great for extract brewing!