So one of my local grocery stores has started stocking 1 gallon jugs of organic apple cider. They're in glass jugs so I figured I could at least use that for small batches of whatever if the warnings that everyone told me were true that I couldn't make good cider with pasteurized juice. Basically, I bought a couple of jugs of cider, pitched 1/4 packet of champagne yeast in one and 1/4 packet of dry wine yeast in the other, attached airlocks and then bottled a couple of weeks later. Both batches tasted like sour apple juice but I think that the champagne yeast batch turned out slightly better. I liked them both. They were gone in a few days. I was wondering if anyone has any suggestions for improving on the recipe or process. Does hard cider improve if I let it age in the bottle? How long should I let it sit? I'd experiment myself but if I don't have the incentive of knowing that it can get better then I might as well just drink it as fast as I can make it. For around $7 a gallon (plus the free glass jug) this stuff is awesome and by far the easiest homebrew that I know how to make.