Well, I do, but I usually leave the garage door slightly open and the door to the backyard all the way open. It get warm in there, but I have a pretty good airflow and I have nowhere else to do it for now.
You're a monster. But probably also working with propane before me. I don't like dealing with flames unless I'm searing a steak lol I do a lot of meat smoking too. I think I'll get into propane in the future like I said before though
Now, THAT sounds like some interesting cider. Let me know how it goes! I'd love to do the same in the future. Ya know... kill two birds with one brew? hahI have not yet tried cider, but it is on my list. In the research I have done, store bought apple juice with no additives except Vitamin C (I cannot remember the chemical name for it) is needed. You simply either empty a small amount from the bottle if you want to try a one gallon batch first, add yeast and leave it on the counter to ferment. Make sure your airlock, the little bubble thingie that you put over the top of the bottle, and the stopper are sanitized and just let it do it's thing. You can get fancy later by adding different fruits, but for me, I am going to buy 5 gallons of apple juice, pasturized I believe, and dump it over my remains in my bucket from my beer batch. As I understand it, a quick shake to get the yeast riled up again is all that is needed to get the yeast to start eating the sugar in the juice and make cider. Again, not having done this yet, this is all based on the info I have gotten here and other beer related web sites.