Last night on SBS there was a show called the Gourmet Farmer or something similar.
Part of the show was this guy picking apples, crushing and juicing them in a neat wooden apple press. From here they went into a fermenter with a chemical to kill the wild yeast. After a time he re-hydrated some champagne yeast and added it to the fermenter.
So far so good.
He then sealed the fermenter fitted the S-Trap Airlock and stuck the fermenter next to his big open fire place and said "This will keep it warm and it will be ready in three months"
Three MONTHS? Does cide really take THREE MONTHS? (Especially when it is next to a big open fireplace!)
Rabz