Homebrewing - Beer, Mead, Wine, Cider

Pretty simple, after a thorough sterilization I use three full 32oz bottles of the juice brand you see there. Added a gram of cider yeast, placed the lid on and the glove acts as a makeshift pressure gauge that would balloon a bit at the height of fermentation around two-three days in depending on the sugar content. Squeezing the CO2 out and seeing how many seconds it takes to fill again should give you an idea of the fermentation rate. The yeast is a special formulation, Cider House Select Premium, works really well as I can have cider in as little as 4 days, up to 7 if the sugar content is higher. I keep it in a dark, temperate, dry place and use a sterilized electric drink pump from Amazon for bottling.