Originally Posted by bluefoxicy
So many horrible jokes came to mind just now.
But thanks, that's very informative.
I do know that using flieshmans bread yeast and an extra can of concentrate per gallon (if i remember right) added to reconstituted Seneca apple juice concentrate will end up producing a pretty sweet flavored beverage... but the background flavors may not be to your liking, I found it cloyingly sweet personally.
the Bread yeast seems to leave quite a bit of sugar behind when it dies off (don't think it tolerates a high ABV maybe?)
some fellows here reccomend "backsweetening" the finished cider with a little bit of splenda sweetener (it's non fermentable) if it's too dry for your tastes.
you could also have a go at using an ale yeast, as I've read that they have a tendancy to be a little less dry than a cider made with a champagne yeast.
another thing you could do... but would require a little extra step on serving: is produce an edworts apfelwine, and bottle in 12 ounce bottles - then when you want to serve it, serve it in a chilled pint glass and blend with a good topshelf apple juice (like martinellis) to top off the pint glass
that would sweeten the beverage naturaly, preserve the apple flavor, AND drop the ABV a little (enough to have a go at 2-3 pints in an afternoon and not get 'faced before dinner)
one thing for sure, as a fellow Noob - I have learned from here is exparamentation is the word of the day - the best way to figure out a formula that suits you if you are unsure of what you want exactly is to have a go at making several 1 gallon batches using different brands of apple juice from different types of apples, using different yeasts, and using different types of fermentable sugars until you create the beverage of your dreams. then do a 5 gallon batch of the creation that suits you best.
I'm in the middle of doing my first 5 gallon batch myself. I bypassed the experamental stage and went with an adaptation of Edworts recipe
substituting Lavlin EC-1118 yeast and 2 pounds of Raw turbinado sugar.
I also went with an unfiltered juice so my finished product will end up a little cloudy, but it should end up pretty dry, tangy and delicious. fermentation is pretty much done now and it's been settling for a week, I'm going to let it settle for another week and then bottle it. It smells absolutely awesome, I've resisted the temptaion to pull the plug and sample it -afraid that if i do and it tastes half as good as it smells I'll guzzle it all down without bothering to set some aside to really get some age on it.
good luck, and don't forget to post up your first attempt formula.