Check every 30 min until mixture begins to foam. Clean and rinse the top of each Jugg well. Stand in warm dark place like on top of water heater. Foam will overflow from lids while yeast is working. Internal pressure is judged by pressing on lid with thumb, adjust lids to pressurize for a firm but yielding pressure.
Cider is ripe after a few days when yeast slows.
Chill and serve cold, especially delicious if it turns out really fizzy. If cider is too flat, serve hot. Heat in a large pot, add cloves and cinnamon sticks to taste. Excellent by the fire on cold days. If a jugg goes sour, use the cider vinegar to make High Voltage Salad Dressing.