Jacob, I'd like to respond, not to criticize you or your critique, but because I worry that a new, inexperienced cider maker may decide not to look at the site based on your critique. I think this site is a great resource for the beginning cider maker who hasn't got their mind around the challenges of making semi-dry or sweet sparkling cider that's bottle conditioned. Paint_It_Black in this thread is a great example - he wants to make cider, but isn't clear on the concept that the yeast will eat up all the apple sugars and so now what do you do?
Jessica does not get everything exactly right, but she gives beginning cider makers a great and easy to follow tutorial on how to make cider will be semi-dry, sparkling and bottle conditioned, and that won't blow up on them.
. . . Just a few things I noticed right away ... in one section the site suggests that cider from the grocery store contains sodium chlorite ... oh man ... it does *not* contain sodium chlorite! (um, made in china? ;-)
I couldn't find this on the site. But what I did find was her clear instructions to not use juice or cider that has preservatives in it - Vitamin A (ascorbic acid) is fine, but not anything else. Pretty regularly, there are posts here about fermentation not starting off, and it almost always turns out to be that the poster used juice or cider with preservatives.
I disagree with Jessica's warning to never use regular, clear grocery store apple juice. I use that for my basic, simple sparkling cider that my spouse loves. But again, her basic point is on target, I think.
In another section it suggests that yeast not only eats sugar but also eats spices. Yeasts do not eat spice.
But her point was that adding spices before or during fermentation changes the flavor profile of the spice, which is correct. One of the big mistakes beginning cider makers make is over- or badly- spicing ciders - a good alternative is to spice after fermentation, to taste.
The site further suggests that it is the amount of yeast added during priming that creates bottle-bombs and that bottle carbonated cider is safe to store at room temperature if you did not add too much yeast at priming! ?!?!
I don't see that, but she clearly makes the point in at least three places that I see that leaving sugar in the bottle or adding sugar beyond priming to the cider and then bottling will lead to exploding bottles. While she recognizes other methods, her method is to let the cider ferment dry, backsweeten with non-fermentable, prime and bottle. That is exactly what many beginning cider makers need to do.
The website author has the difference between cleaning, sanitizing and sterilizing in cider-making, incorrect. Never mind the definitions he tries to give.
In brewing/vinting we clean and sanitize. Sterilization is unnecessary and is used in the practice of medicine. Sanitizing, which kills most microorganisms, but does not guarantee the elimination of *all* microorganisms and pathogens, is the standard in brewing/vinting.
Yes, its unfortunate that she even uses the word sterile, its not correct. But if you look at the five numbered instructions she gives, she gets it right - clean and then sanitize with star san. She makes the point clearly that many newbies don't get - those are two different and distinct steps. If they follow her steps, they will get it right.
And that's my basic point - if a new cider maker follows her instructions, they will make good, semi-dry, sparkling, bottle-conditioned cider, without blowing up bottles.
Honestly, I think many newbies find it easier to ask their questions here rather than read this easy to follow resource. Then they end up bottling cider that is still in mid-fermentation, like in this thread, and wonder if their bottles will blow up. I wish more new cider makers would read her site.
I don't think Jessica hangs around here very much and I don't remember her user name, in any case. You could send her an email, though, I'm sure she'd appreciate hearing from you, Jacob.
Again, this isn't a criticism of your critiques, like I said, she doesn't get everything exactly right. But, in my opinion, her method is sound and very helpful for a new cider maker.