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At the same time, if you're not sure isn't it always OK to wait another week or two and letting the yeast clean up after themselves and let the brew clear even more? As long as you're not sitting on the lees for months/years...

Seconded on this. That ReThinker is great. I'm going to try to recreate it when I get a little better at brewing.

If you keep reusing the yeast, does autolysis eventually become a problem?

My first batch of beer had a similar problem- the rubber grommet from the bucket lid got pushed into the wort when I was adjusting the airlock. I fermented it about 2 weeks with the hole covered by sanitized plastic wrap, and the beer turned out perfectly fine. I can't guarantee that your cider...

As long as your wife is cool with you dropping her sister's panties, go for it.

Are you dead-set on oaking in individual bottles? My understanding is that it's best to oak something in a secondary and taste it every few days until it tastes like what you want, then take it off the oak and bottle it.

How much water went into the batch?

With my first batch of beer, I bought a bag of commercial ice and filled the sink with it to cool down my wort. As I was trying to even out the ice around the pot, a few ice cubes fell into the wort (after sitting in my not-sanitized sink full of ice and tap water.) I was pretty sure I'd end up...

I've seen a few calculators online for how much priming sugar to add to bottle carb, but none have info about apple juice concentrate. Anyone have any experience with a good amount to add per gallon to get some bottle carbonation?

That seems pretty quick for a cider bottling.

If you want tart apples, why are granny smith a bad choice?

I had a sediment issue with my batch of cider (made from local apples that I juiced myself with a juicing machine.) I ended up losing about half the volume of the initial cider... I probably should have filtered/strained it, but I just siphoned off what I could without sucking up too much pulp...

I just started a cider yesterday using approx one gallon of apple juice and one can of apple-cherry frozen (well, thawed) juice concentrate. I'll let you know in a few months how it turns out.

Sure, anything with that much alcohol will prevent any nasties from growing.

It had pretty much stopped bubbling entirely before I racked it. I checked on it last night- due to the new juice and yeast, it is now bubbling again like crazy. I'll give it a couple more weeks, and then probably rack again and let it age a while.

Thanks for the reply, but last night before I saw your reply, I decided to rack the cider (and mead.) The amount of juice I pasteurized turned out to be not-enough to fill the jug after siphoning the fermented cider off the lees, so I ended up just throwing caution to the wind and topping it...

Did you add any sodium-containing additives? Sodium metabisulfite?

I'm new to brewing + cider making, so I could use some advice here. This picture is a couple of weeks old, but it gets the point across. My gallon of cider is on the left. As you can see, about the bottom third of the jug is apple pulp & sediment. When I rack to a secondary, I'm going to...

You're in college with a supply of alcohol. I'm sure you could find SOMEONE to try it :)

Are there any disadvantages to adding yeast nutrients? Other than personal preference of making a product with as few additives as possible?