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OK, so I put in 170 grams into the demijohns and it's al but stopped bubbling. Now what? Bottles? I was hoping to end up with fizzy cider as an end product.

Great, I'll do that tonight. Do I put an air lock on the demijohn? Keep warm or cool?

Whilst I have your attention, how do I make it sparkling cider?

many thanks....

OK, it's a cloudy browny-reddy colour, and taste isn't bad, soury, tangy flavour.. What next? Do I syphon it to demi-johns?

Unfortunately it's the first reading I have made. I didn't make a reading when I first pressed the apples. The pressing has been sat for two weeks now and I must say that I haven't seen much activity on the fermentation front. Do I need to add sugar to "kick start" the process?

I'm new to all this malarkey guys, so bear with me. Just taken my first reading with the hydrometer and it read " 1.000". What does this mean?

I have 75 ltrs of apple juice. It has been in carboys for 10 days now and absolutely nothing. I've added wine yeast with nutrients when I first pressed the apples. After 7 days I added sparkling wine yeast and still nothing. Any help as I don't want to lose my pressing.