This is a sparkling cider I've been making for a couple of years that I really enjoy. It's a tart dry cider with a nice bite to it. It ferments dry to about 10.5%.
6 gallon recipe
6 gallons apple juice (cheapest I can find w/o preservatives)
one can Welch's White Grape concentrate
6 cups brown sugar
6 cups white cane sugar
10t tartaric or malic acid
6t pectic enzyme
6t yeast nutrient
Premier Cuvee yeast
Mix ingredients and keep in primary one week. Rack to secondary, leaving most of the gross lees behind. After two more weeks, rack onto 5 oz priming sugar and bottle in crown caps or swing tops. If you allow this to sit in the secondary too long and get crystal clear it may end up as a still cider. It'll clear in the bottle. Allow it to bottle condition for several weeks. It gets better as time goes by and it will kick your butt. I drink it in a wine glass in 6 oz portions.