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Thanks for such a detailed response! Do you have any idea how much of the packet I should use? I was thinking maybe a teaspoon or so

So a week ago I pressed about a gallon of fresh cider, and am looking to ferment it. I've only had 2 hard ciders in my life, some Woodchuck variety which was way too sweet for me, and the regular Crispin which I liked a lot. Would making something along the lines of Crispin require...

I realize they aren't necessary during fermentation, but I figured after fermentation they helped prevent oxidation. Out of curiosity, what breweries (that aren't using wild yeasts) do open fermentations?

Haha well it's definitely not going down the drain, I'm just a bit concerned as this was the first beer I was going to give 6 packs aways as gifts. Worst case scenario I'll have a bunch of mediocre pumpkin ale to myself! Thanks guys.

Someone knocked off the airlock on my bucket of pumpkin ale. It had finished fermenting, the airlock was off for a minimum of 5-6 hours but probably much closer to 3 days. I assume it's super oxidized at this point. Any chance it will still turn out drinkable?