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the main factor to consider is how much cider you plan to make per season. the one you have found looks fine for a few hundred liters of juice a day.

if you have large cooking apples you might want to ask how wide that opening is, if you control the rate you chuck them in it should be fine.

A hydropress is the most forgiving and easy to set up, building a cheese takes time/skill and it can go wrong if its not set right.

did you add campden tabs to the juice prior to fermentation?, that sometimes leaves a taste that goes away with time

I leave mine untouched in a cold place (outside) until spring then rack it off.

It might just need more time, I got the yeast addition wrong on our first bottling run this year and it carbonated up in a week, the second time i added significantly less yeast and it took 5 weeks to carbonate but threw very little sediment. well worth the wait for an easy pour.

not all film yeasts are bad, i wouldn't be too fussed as long as you know the DJs are well stoppered. If you do feel the need then just 1 tablet per DJ will be more than enough.

If you want to be sure of carbonation then you can add a fresh pack of yeast prior to bottling.

if you are pressing apples then i wouldn't bother adding any, it will ferment out fine without it. Never done a TC so cant help

have a google for ice cider, and juice and strain. I doubt you can press the pulp as it will me too soft but if you can thaw out just the concentrated juice you might get an interesting drink.

the 4-5 months will be for when your still pressing apples in December and fermenting outside,the cider is ready once you like the taste.

give it time. make sure the bung and airlock are well fitted.

It works best before the fermentation starts. I would leave it out now and see how it turns out

Hi John, what you have done should turn out OK. To save messing around too much next time I would measure the gravity of the juice once pressed. Adding extra sugar can take away from the flavour and with no extra sugar it should still be around 6%ABV. you need to measure the gravity of the juice...

I would be surprised if those hydrometer readings were correct especially if you added water. 1.072 - 0.995 would give 10.1% ABV. As for sweet fizzy cider, leave it for a month or two, rack the cider off the yeast then bottle it. prior to capping add half a teaspoon of sugar ( for fizz) and a...

using those apples i would go for Lalvin 71b to help reduce the malic acid.

Just to let you know if you decide to make more you don't have to steralise the mill/press just make sure its clean.

Im not sure what the problem is, fully fermented cider will have a gravity of 1.000 or less. without a starting gravity you wont know the % ABV

leave it, you can get all sorts, from crust to gel to while films on real cider ferments. if no air is getting in then its OK 99% of the time due to the pH and the alcohol levels. after its fermented and racked off you might want to add another camden tab to prevent oxidation.

i would leave it alone, a camden tab before adding yeast would have helped your selected yeast take over the ferment but there should be enough in the packet to overcome any wild yeast. you get some really bad smells off fermenting cider and it all passes without leaving any taste if you leave...