I have been brewing beers for several years, but have never before brewed a cider.
I am thinking of starting with some apple juice from the supermarket, adding yeast, fermenting, priming, and bottling. The juice has a gravity of 1.048, which should give between 6 and 7% ABV if it ferments down to 1.000. This seems to be about what I want.
My questions are:
1. Do I have to use a cider or champaign yeast (neither of which I have) or can I make do with an ale yeast? (which I do have).
2. If I use an ale yeast, will it ferment down to approximately 1.000, or will it stop at a higher gravity?
3. Do I need to add yeast nutrients?
4. Is there anything else I should be aware of (I know the importance of cleanliness and sanitation from my beer brewing), and I don't expect the cider to last very long once it is conditioned, as SWMBO is very partial to a drop of cider.
Thanks for any help you can give me.