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Alright, well I'll just do what I think will work and hope for the best.

I don't know how to make a still, sweet cider without racking and sorbating it. :(

Another question : When I rack onto the Campden and Sorbate and wait the three days, is it ok to leave a lot of head space if I'm going to be sweetening and bottling as soon as that three days is up? 3 days won't hurt right? I figure the Sorbate and Campden will be releasing gases that...

So the cider can hang out on the lees ok for 60ish days without imparting significant negative flavours?

Original post batch size is 5 gallons, but the recipe only calls for 4 gallons of cider/juice. Did I miss something?

What do you guys think of this method? It won't work if you want carbonated cider, but still cider? http://www.wikihow.com/Pasteurize-Your-Homemade-Wine

Just made another batch and this time could only get about 5.5 cups of Jasmine in my jar. I think the 6 cups last time was due to using a medium grain rice.

Yeah, this is my first batch ever, so no cider from a previous batch and I only have two 5 gallon carboys at the moment. I'm sure it will be fine.

Here's how I cook my rice to eat on the stovetop and it turns out perfect every time. I also use this method for my rice wine. Add 1 cup of dry rice to 1.25 cups of water in a pot. Obviously you can scale this up. Most I've done in a single pot so far is 4 cups of dry rice, but my pot is...

Really? My 6 cups dry, when cooked, only filled my jar about 3/4 of the way full.

Just 6 dry cups in a 1 gallon jar.

Anyone have any experience with the rice ball method? Care to explain it?

Thank you for reviving this thread. I wouldn't have seen it otherwise. Going to try this recipe next.

EDIT: Looks like it's begun fermenting again, albeit slowly. I'll just let it sit and try to relax lol Original Post: Ok, so I started getting concerned that my cider had been sitting on a massive cake of lees for too long (was also building up on the sides of the carboy) and didn't want...

So I checked in on mine today, which I noted before, smelled like acetone, and the smell of the acetone has greatly diminished. The underlying scents are starting to poke through. I'm no longer worried about this batch. I think it's going to turn out fine.

Definitely still have some fermentation. Topping up with the same apple juice I started with.

Like an inch below the bung? EDIT : Great thanks!

Racked to secondary. Too much headspace or am I ok?

Hm. Well, today is day 14 for me. I'm considering scooping out the mold, but I kinda want to see if it ends up affecting the finished product, and how.

Was that after the 3 week fermentation?