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LOL. That is funny as hell!

I got it...

Holy crap! I want to build my own pressing equipment now! Very nice.

I will be starting this in a few weeks since we MAY have our first frost in Cincinnati tonight. Time to hit the orchard! My ultra basic recipe has been a winner and it's time to try something a little funky. I will not be doing nutmeg (because I despise it). I will be kegging though. Will...

I was amazed at the transformation from one day to the next with my cider. I was lucky enough to have JUST completed my kegerator so I could sample it everyday and everyday it just got better. Kicked it before it ever reached it's peak! LOL. Has the viscosity changed at all over time?

Oh, it's on topic now! :Ahem: Bread yeast???? Yuck! Don't do it! LOL

Day 2. Simplicity. Just 5 gallons of store bought juice, a pound or so of Domino, and a pitch of S-04. Will back sweeten with a frozen concentrate, stabilize with Potassium Sorbate, and keg it up! Shoulda started it 6 weeks ago. Kicked the last keg in a matter of weeks.

Diabeetus! LOL. Brimley rules. The apple wine recipe is pretty good but takes a good solid carbonation and a few weeks in the cold to knock the "Boones Farm"-iness off it I found. Ale yeast is $4 and a proper airlock is $1. Seriously. Just do it.

Along with the hint of bread you will lack the properties that are characteristic of ale (or wine if you go that route) yeasts. Not a big deal. As far as off gassing you are absolutely right that a differential pressure will be established during fermentation. However, ciders commonly need a...

As far as not having an airlock or ale yeast - they are cheap and can be gotten on the internet for a few dollars delivered. I thing McGuyvering your foreign bodies protection with paper towel is a risk that runs counter to your better safe than sorry approach to batch size. Also, it doesn't...