For those of you interested in a homebrew adventure update, I've brewed eight two litre jugs of juice. I'm at the two week mark.
For those of you looking for tips, /r/homebrewing on reddit.com has a cider guide in its right-hand menu. One of the tips I picked up was split your batch after it has fermented out, if using champagne yeast, which is what MMM uses.
So, I threw a packet of yeast into each of the four bottles of various juices (apple, wildberry, cranberry-something, grape-something). Then, after a week, I bought four more of the same juices and mixed each bottle together then separated it back into two bottles, doubling my brew.
A week later, and I've dipped into the wildberry. Unfortunately, it tastes like mildly fizzy lime juice and water. Fortunately, I am pretty drunk.
According to the cider guide on /r/homebrewing, you want to let your split batch age a little bit. They recommend three months. Which seems like a long time, but if you go with the view that the brew you make now is for fall, then it works out.
We're all mustachians here, so we have a natural eye to the long-term.
My goal is to freeze distill one of the other juices in the fall after it has aged and mellowed. My goal with the actual apple juice is to let it age as well and turn into a nice cider or apple wine.
I'll definitely be setting up batches in the meantime, and that will take care of some winter drinking.
Anyone else thinking of leaving a few batches to age?
PS: I've heard you can save your yeast, so when I transfer all my batches to different containers, I plan on saving the dregs. The yeast should still be good for other brews.