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Or you can stick with the concentrated juice and champagne yeast. If the cider is too dry while drinking, just add a teaspoon or so of sugar to your pint before drinking.

You can add before bottling like you said, but it can wind up fermenting out the sugar in the bottle and then you will still have a dry cider. I've found that juice concentrate produces off flavors when I add sugar before bottling. It goes away with time. I get solid results with a wheat beer...

I'min the peoples' republic of Canada and I have paid 3.78 a gallon up to 4.78 a gallon. The most I've paid is in a grocery store 6$ canadian a half gallon for organic cider.

Yes it looks like it is something to rinse with. I've been debating the purchase. They have some slick working ones at my local brew shop.

I've been using a dry Weiss yeast and getting amazing results with a particular juice and process. I found an organic cider that works well with the yeast. I've tried different yeast in side by side fermentation to check in case of fluke. Sampled them head to head last week to be sure. Same...