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With the airlock, I was under the impression that very little smell could get in, but yeah, you're right.

I've heard the same. Our farts last less than a week. In the mean time, we put a bunch of smelly stuff (dryer sheets changed daily, oust, candles, etc.) in the room to keep the smell down.

My friends and I started a new batch the other day... here's the recipe: 4 gallons "All Natural" apple juice 1 can juice concentrate ~1 lb regular, white sugar ~1/2 lb brown sugar Windsor yeast The yeast was kind of an afterthought - we usually use nottingham, but we had some windsor...

Mmm. The smell typically comes from stressed yeast, if i understand correctly. Did you take gravity yet?

We have an update here, too. The champagne yeast catches fermented completely 1.050 to 1.000. You can imagine how intensely dry it is. We put it into kind of secondary by siphoning it into a big pot, cleaning the milk jug, and siphoning it back into the clean jug. It's in the fridge ready for...

Yeah we're doing it with plastic gallons of cider, but i wouldn't try the other method because i don't think it would seal very well. You'll probably spend the same on an airlock as you will on the wrap...

Thank you to all. We're going to start another batch, i think, because the ale yeast still hasn't really taken off. Another question to all the experts - how do you store yours when you are finished? I suppose the champagne cider will be dry, so backsweetening will be necessary, but, from what...

Thank you. Update: the champagne yeast batches are bubbling away, but the ale batches clogged the airlock with orange stuff. We washed and blew the airlocks out. Any thoughts as to what this orange stuff is?

Thank you. Update: the champagne yeast batches are bubbling away, but the ale batches clogged the airlock with orange stuff. We washed and blew the airlocks out. Any thoughts as to what this orange stuff is?

Pitched yeast about 24 hours ago. 3 batches (1gal a piece) used Nottingham and two batches used Red something Champagne yeast. Each packet said that it would handle up to 5 gal, so I thought 1/3 or 1/2 of a packet would work okay. I think I screwed up though because I re-hydrated the yeast...

Alright, sounds good. I just spoke to my friend and he said that the yeast looks like it didn't take. :(. So tomorrow we're going to get some more yeast and start a second batch... we'll see how it goes.

Yeah, we figured that it was probably about 45 degrees. With the scale it was something like 1.047 I believe. Which do you prefer... dry or sweet?

Yeah, we went to Jungle Jims in Fairfield. I forget the name of the cider, but it said "No preservatives added" and the ingredients said "Apple Cider" and that's it. I suppose we are safe there. My other question is that our starting SG was 1.050. My understanding is that the most we could...

Don't know... but the cinnamon and brown sugar sounds delicious

A buddy and I decided to get into brewing because we like the idea of a premium and lower cost drink. After reading several different styles, we went to the homebrew store, bought 5 airlocks, a hydrometer, yeast, etc. We then proceeded to go to the grocery store, purchased 5 gallons of...