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To answer this directly, YES! I made a semi sweet Meade with Nottingham Ale yeast 2 gal water and 2.5 lbs of Costco Honey.

Grams of sugar are grams of sugar when ready the charts on store bought cider or juice. Sent from my iPhone using Home Brew

Ascorbic Acid is vitamin C, not a preservative.

I make sure I buy juice and concentrate from US grown sources and use locally pressed cider. I'm lucky to live in CT as there are 5 mills less than 30 minutes away. Always look to see that potassium sorbate is NOT an ingredient.

Unless you're in a hurry, I'd rack and let it settle for 10-14 days. Sent from my iPhone using Home Brew

I'm betting it's the pectin from the pears. Sent from my iPhone using Home Brew

I'd look to see if it's a "from concentrate" brand first. One issue I'd see it the water you use to reconstitute the juice. You can pick up off flavors from tap water. I'd stick to a "not from concentrate" juice and use I unreconstituted FAJC to bring up the sugar and add some flavor to your...

If I remember correctly, Splenda is sucralose and yeast don't eat if. I use 5gm of carbohydrate per 12oz (355ml). Not sure how to quantify the carbonation amount. Sent from my iPad using Home Brew

I use Musselmans (Walmart) or Costco AJ (bottled by Musselmans) the only difference being the Costco is filtered and clear. I add brown sugar and AJC to a SG of 1.080-1.090. I flavor with Bakto apple flavoring 1ml/gal Sent from my iPad using Home Brew

Splenda works fine and measures like sugar. Just make sure before hand to make sure you're not sensitive to it. I can trigger migraines and other untoward reactions in individuals who are sensitive to it. I have used Splenda but found I like my cider on the drier side. I carbonate in bottle...

Our thought and prayers go out to you and your yeast. It always hurts to dump a loved one. Sent from my iPad using Home Brew

I'd say your right but they worked fine in beer....but I stopped using the drops in favor straight sucrose long ago. My beer carbs up nicely, the cider not so much Sent from my iPad using Home Brew

Funny I thought I addressed the gravity, look at the quote. As for yeast I've used Lalvin 1118 champagne yeast and Red Star Pasteur Champagne. I don't boil the sugar. I've used carbonation drops, 1-2 per bottle depending on size. When using granulated sugars I shoot for 5gm per bottle. Cider...

So I keep it simple. 10-14 days in primary, racking at 1.010sg or so. I leave it for 2 weeks and then go to bottle. Here's where it gets strange. I've used dextrose, table sugar, and brown sugar to prime the bottles (on my 6th batch). I let these sit at room temp for 2weeks. My issue is that I...

I've used the microwave to sterilize cinnamon sticks. 45 seconds seems to kill bugs without giving a weird tastes. Sent from my iPad using Home Brew

After doing a little detective work I figured out you're in the UK. I've been very successful using both filtered and unfiltered apple juice (cider to us here in the States). I usually add 12oz of frozen concentrate, 1 cup of brown sugar and Lalvin 1118 Champagne yeast. No kit needed, just a...

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I'm not casting aspersions on Red Star. If you look at my original post I was wondering about how it's handling in the mail may affect the yeast. Red Star is not carried by my local brew shop. They primarily sell White Labs and Lalvin and it comes UPS or Fedex to their shop. I do know that I...

I have a Tapitcap http://tapitcap.com that I'm going to try with my current batch of cider. For small batches the Sodatream may be a less expensive open than other forced carbonation.

With hard cider, I don't think it can happen. There's little if any sugar left after fermentation. You'd have better luck with unfermented cider if you're trying to get something like a syrup.