After re-watching the BTV hard cider episode I've got a hankering for some hard cider!! I'm going the cheap route, store bought pasteurized apple cider, lavlin dry white wine yeast, light brown sugar to boost the ABV. In the episode Chris uses yeast energizer and something else before pitching the yeast. I can go over to a local winery for the different wine/cider chemicals but I wonder if their necessary? I plan on cold crashing in secondary to drop out as much yeast as possible and back sweeten with apple juice concentrate (I'm gonna freeze an apple juice bottle like on the episode). I plan on kegging the cider to possibly carbonate it lightly then will probably bottle it with my beer gun.
Any thoughts/advice are greatly appreciated. Cider seems way too easy.