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Seems pretty slow now. When you say top off, do you mean with more juice? Also, how long do you recommend letting it sit before I start thinking about racking it, tasting it, etc. AND... should I test the specific gravity again soon? Thanks for all the useful info. This site is great...

Here are some photos I took from various angles. Other useful info: Pitched the yeast On 8/17/12. Temp is a consistent 65 degrees in dark basement. The cote de blanc is slowly bubbling still but the champagne is not seeing much action in the airlock. The strange growth (if it is strange)...

I'll post pictures later when I get home. I should say that I used champagne yeast in one carboy and cout de blanc in the other. I should also say that I'm a newbie, having only made small one-gallon batches of cider in the past...

I thought I had appropriately sterilized my equipment prior to brewing but I'm starting to suspect something might be wrong. After 7 days of fermentation I'm noticing some pretty suspicious growth forming on the surface of the cider and on the top of the inside of the glass fermentation vessels...

Here are some pictures of my cider press setup. I've made some modifications since I built this. It's WAY overbuilt and much bigger than it needs to be, but it works well. I have a 4x4 post section that I use to push down on the press board. The bottom of the jack faces the top of the press...

I built a cider press out of 2x4s and 2x6s. I just made a square frame affixed to a solid table surface. I use a water heater pan as my catch basin. I pulp the apples in a under-sink garbage disposal (new and sanitized!) and put the pomace (the mashed apples), in a greenhouse shade screen that...

I know this is an old thread but it seemed to address the topic I wanted to touch on so I thought I'd my questions here. Hope someone sees them and can help me out! I pressed about 13-gallons of apple juice last night. Most of the juice came from an early-ripening "Yellow Transparent"...