Quote Originally Posted by Joshua View Post
You know, I've never tried to make a cider, but seeing as they are
1. no boil
2. no gluten

I think I could do one. Especially because I'm already buying the unfiltered, organic, unpasteurized apple juice from the health food store. Plus, I've got a 3-gallon carboy that I used once for mead, I think that would be the perfect "small batch tester".

What temperature do you ferment at?
To be honest, I don't sweat ferment temperature too much. In the old place, I did it in the basement - about 65F down there. Probably the mid 70s in the closet in the new place... Not ideal, but I'm not complaining about the product.