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I've been using store bought juice for quite a while with good results. As for the champagne yeast, it should work out pretty well for you. My only experience with it is that it pretty much ALWAYS ferments through ALL of the sugars in the batch, unless you go crazy adding sugar (haven't tried...

I've had this issue as well, albeit for a different reason. I was trying to make a cider with a little less "kick" in the alcohol level. I've always added sugars to my cider before fermenting, and that always seemed to get me into the 6-7% alcohol range with a little residual sugar... 0.5-1.0%...

I agree with warispeace. While I have enjoyed some expensive wines, they are always for a specific moment. A good aged cider seems to be more enjoyable over many more events, times of day, etc... In regards to aging of cider, I am not too well versed but do remember that some yeast strains...

Thanks all, near and far, for the welcome! Great to see so many locals on the forum!

Howdy y'all! I've been brewing hard cider for many years now, but only stumbled onto this forum recently. Looks like there is much I can learn, and hopefully share any wisdom I've acquired over the years as well. I won't be much help with the bottling process as I rigged myself up with a...