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I've received 5 gallons of fresh pressed cider, which I just pasteurized yesterday (via heat) and started with some Ringwood yeast by WYeast. My local homebrew store suggested that, since I was feeling herby or fruity for flavor. It is just now starting to bubble a little bit. Flavoring is...

I'm getting a batch of cider straight from the orchard and this is totally new to me. Up until this point, I've only worked with Trader Joe's Apple Juice. Here is my plan.... 1) Pour fresh cider into bucket, add honey and yeast. Ferment for 1 week. 2) Add flavor. Ferment for 1 another week. 3)...

Will do. If they come off completely, I'll just place a new cap on top, and fully recap in a week.

Option 2 is sounding best with the least amount of work at the moment. It also doesn't involve waiting a couple of days, which may add increased risk. By cracking the seal, I'm assuming you mean pulling up on it with the bottle opener, until there is a fizz and just leaving the cap attached? Or...

Ok, it has been a couple of days. Should I go ahead and do it or wait longer? What am I looking for exactly? Something explosive like cider going everywhere?

First post here, though I've been lurking for over a year. I've seen lots of questions about sugar ratios, but nothing about my specific situation. Here it is: I was doing a test 1 gallon batch flavoring my hard cider. It was only one gallon, using store apple juice, with some yeast and...