Making a first attempt at cider (in fact first attempt at home brewing at all). Any comments or tips would be very welcome. Equipment: I have a 30 litre white plastic fermentation bucket with tap, airlock, some stirrers. Recipe used: About 20 kg of apples, run through a normal kitchen juicer (I don't recommend this as it took ages to do and made a mess of the kitchen). About 8l of water (boiled to remove chlorine though max chlorine here is 3 ppm anyway) 1 kg of white sugar. One bunch of dark grapes, also run though the juicer to act as a yeast nutrient (is this too little nutrient - will I get fusel alcohols?). Yeast: Gozdawa French Cider G1 (dry powder) (tolerates up to 9% alcohol, 10-30 degrees C fermenting, optimal 22-26, we have had about 28 in the kitchen over the weekend but now down to 25 degrees) Other info: I'm British but physically located in Slovakia (hence the need to home-brew cider, as Strongbow is the only one on sale here) but I can order stuff on the internet as required. Start: After letting it stand with the cover on (no airlock) for a few hours I followed the rehydration instructions of the yeast and put it in on Thursday night. I heard a few bubbles that night and by morning it was bubbling away nicely. As of today (Monday) it is about one bubble per 4 seconds. As the container is partly transparent and there are markings on it, I can see that there is dark stuff up to about the 17.5 litre mark, then there is lighter stuff (foam?) up to the 20 litre mark (was 20.5 litres). Is this too much headspace? Initially I had water in the airlock but then I read on an American site that cheap vodka was better so I put that in instead (there not being a shortage of cheap vodka here :) ). Plans: When it stops bubbling, wait a few days then add 120g sugar to carbonate and immediately bottle 10l of it into 20 0.5l swing-top beer bottles. Get volunteers to help drink the rest.