At least we have plopping today - I put three teaspoons of sugar in the demi-john case the yeast was 'hungry' and it is going for gold today - but it looks rank :lol:
The juice I'm pressing at the moment has a sugar content that will ferment out to only about 4% ABV, and requires 4 oz sugar/gall to bring it up to shop apple juice sweetness for drinking (which should give you an idea of sugar content if not using a hydrometer), and I add 8 oz/gall to produce 6% ABV cider, or 12 oz/gall to ensure I get 7.5% ABV maximum strength cider.
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Flatcap - more Pulpmaster tips:
Having a towel handy keeps your hands dry for when holding the electric drill. I forgot earlier this week and got a bit of a jolt. Time for a new corded drill perhaps.
If using in the kitchen, drape an old sheet in front of the units/appliances where you are working or they will get sprayed with pulp, no matter how carefull you are.
Giving the top a tap will drop the pulp that hangs underneath and waits until you hold it over wherever the most mess will be caused before falling off.
And for your press, get a longer length of tube (from B&Q as it is usually a larger diameter than stocked by a homebrew shop for siphon tube) for the spout of your press so it will reach down from workbench/worktop level and right into a demijohn on the foor and it's often very curly and want's to get back out (I use clothes peg & string to keep in place) so 1.5 m is normally required.
Have fun and enjoy a drink of that juice before fermenting it.