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I'm looking for three cases or so (more would be great!) of 12 oz bottles in the Cincinnati area.

Also, holy cow, 525 pages??? I read the first 60 or so today, then decided I had gleaned all the info I could without dedicating a week of my life just to reading this thread. But many thanks to sonofgrok et al. for their EXTREMELY informative discussions/pictures at the beginning of this thread!

I just started a batch of this today. I picked up the yeast balls from Cleveland's Chinatown ($6 for 14 oz.). I have about 50 lbs of medium-grain rice lying around that I'm going to experiment with my first batch. I usually have so much regular rice that if this works well, I don't want to...

Thanks, GF, that was exactly what I wanted to know. I think I'll be siphoning it for now until I feel adventurous enough to try out that "scrumpy."

I'm making a batch of cider using unpasteurized juice from a local orchard, and I'm experimenting with using only the wild yeasts already present in the juice. It's still fermenting in glass jars with airlocks, and I'll bottle it in another week or so. What I'm wondering is: when I go to bottle...