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Just a suggestion but here is what I'd do. Wait another week let the yeast finish up if it hasn't already. That yeast is a fat kid at a candy store and will eat quickly. Then rack (transfer top portion of liquid leaving just the trub (junk at the bottom) and throw new juice on top of the...

I would guess it is only about 1/2 way done fermenting depending on the strain of yeast your apples provided. It's hard to say what the attenuation of the yeast will be, but I would guess at least 10% which would be a gravity of about 1.030 (roughly because of no official OG). 1. Sounds...

Depending on your desired carbonation level 3 oz. isn't enough to bottle carb in most cases. Recommended is 3/4 cup or about 6 oz. of sugar.

Preservatives don't stop fermentation. It stops the reproduction of the yeast. It would still ferment if you had a large enough colony to eat all the sugar without reproducing. If you put the keg in the fridge and keep it cold it wouldn't ferment either.

Add Pectic Enzyme and your clarity problems will go away.

It depends on the proportions you use I would have to think. It's like adding liquor (rum) and soda (coke). The overall drink is still carbonated even though the rum is not. Also the temperature of the two liquids would come into play as the colder they are the better CO2 will stay in...

Search Rhino Farts. They are normal. Cold Crashing removes particulates in the solution making it become clearer. Lees is mostly dead or residual yeast, but also particulates from the juice that wasn't fully filtered out.

Either would be fantastic for cider making as cider is suppose to finish clear. I'd guess you'd get more flavor from the pulped version simply because of the fruit still being in there. No problem combining juices. Advice/Suggestions: I love Nottingham Ale yeast. Get a hydrometer and...

Aging to me really depends on how it taste. If it has a really hot alcohol flavor or has an off-flavor or want it clearer then I age it. If it taste fantastic and I don't care about clarity (non-competition cider) then I bottle it after about a month. As far as sulfur smell that is normal...

The problem isn't the juice. Patience. If nothing (krausen starts forming) happens after 72 hours then you might have a problem. Airlock activity does NOT prove fermentation or lack there of. Is there a krausen layer forming?

Awesome. When I read fresh pressed juice I thought you got it from an orchard.

And the races are off! Congrats. I only once said I wished my yeast would do their thing faster. Then I came home to a blow off and junk everywhere. Now I hope they just do it at their pace.

I usually always add in nutrient. I figure make the yeast as happy as possible and you get a lot less pissed off yeast that cause off flavors. Do you happen to know the ratios on your apple selection (percentage wise)? I am just curious.

I'd say pour yourself a glass then. It's still green (young) so there might be very little apple flavor, if any at all. Most people let them age for 6 months to a year before drinking. I'd transfer it to glass for the aging process if possible or drink it young. Plastics will leech chemicals...

Only poisoning I see one could get without knowingly doing it (drinking something that tasted bad) would be alcohol poisoning just by drinking so much because it is that delicious. Personally, I think bread yeast should be left to making bread, but to each their own.

Patience is your friend. Sometimes yeast if not treated nicely can be a bit slow to get up and go. I'd wait at least 72 hours before anything and then possibly pitch a packet of Nottingham. Rehydrate it first following the directions on the back of the packet. And then let it sit in a dark...

Congratulations Griffin on a job well done!

Does it still count as Brandon O's Graff if you modify the recipe a little bit or does it become my own? My brew store had a 1 oz pack of Citra hops that I picked up for cheap (last seasons and scraps from an order) that I added as flavor hops (.25 oz @ 10 and 5 minute boil) as well as Cascades...

Depending on your ABV it might still be a bit young. I would rack and get it off the lees if you haven't already. Taste and see if you like what it taste like. A lot of people say that cider should sit 6 months to a year before drinking. Chances of becoming vinegar are low unless you get...

Dragon fruit would be kind of cool, but very hard to find (at least in my part of the world) and I am guessing expensive to get enough to flavor properly as my experience is limited as well... I was thinking more of a spiced / spicy recipe as fresh fruit is hard to get here as well.