I tired to make a cider. I used 100% apple juice and I squeezed 1 kg apple and put in it. It was 1 gallon patch. Because of lack of cider yeast I used young`s super compound wine yeast. Fermentation stopped after 4 days. I waited until a week. Then I taste it a bit. It turned out like a wine rather than a cider. Smells and tastes like wine but I think alcohol ABV is not more than 6-7%. I didn`t measure that but I had a glass of it, I guessed ABV. Then I syphon that to another demi-John. I just wonder If I put some brown sugar, new patch of yeast in it and leave another fermentation. Can it be possible. If it is do you think, it turns out well?