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I will probably just let it go then. Thanks for the info.

I just put together my first batch of cider - I used apple cider (no preservatives), brown sugar and Red Star champagne yeast. I've got it in a small .5 gallon glass jug. The initial gravity was 1.060, which should put me right around 8% abv? I'm worried about it being too dry, so I...

Thank you - I do see a white layer along the bottom.

Yes, yes I know. There are a ton of 'did I ruin it?' threads posted by newbies such as myself. But I didn't do anything to ruin it, I'm just wondering if I should add more yeast to my Mr B batch going right now. Details: I followed the instructions and sanitized everything well, pitched...

Yes, I did get the impression from the description and comments for the Apfelwein recipe that it would be more dry and tart than what is typically expected from a cider. I figured I would like it the way it was, and my wife could mix it with a little bit of sprite/7up/whatever she wanted to...

Alright, your logic wins. I was picturing a line of containers with different recipes all lined up along the wall. But if the balloons are out and I'm going to get airlocks, I obviously don't want to go buy 10 of them. Thanks for the help guys

Would that not risk killing the yeast? Some of the appeal of the apple juice container was a very small batch - does going too small not allow it to ferment correctly? If so, what's the minimum volume you'd recommend?

Typical newbie here. I got a Mr. Beer as a gift and have it fermenting right now with Grand Bohemian Czech Pilsner. That's basically the extent of my brewing experience. I began reading some things online to get a better idea of what I was doing / can do, and would like to try a hard cider...