I just started a 1 gallon batch of Wal Mart apple juice last night and added sugar to get me to 1.050 and pectin enzyme. I will add the yeast today.
1 - If I crash it at 1.010 like Pappers recommend, how much alcool should remain in the cider ? 5.5% ?? how much alcool does proming sugar add if I follow the 3/4 cup dextrose per gallon ?
2 - For this quick type of cider(store bought apple juice), do you recommend I use Nothingham of S-04 ?
Thanks for the help,