Update;
The Apfelwein is now clear, took a shot of Bentonite to do it. ABV is 9.5, nose is light apple, light mouth feel, very dry finish. I am leaving it still and in wine bottles, might carb the next batch. I think I prefer a Nottingham yeast cider to the Montrachet.
Some one gal test batches tried since thread start;
1] The Windsor Cider turned out super tart and awful, definitely not one to redo. Color was bright yellow, clear. Tart and strong apple nose, tart finish. 7.5%abv
2] Tried a duplicate to the one gal batch using Aldis apple juice, 1 cup white corn sugar and Nottingham, turned out bright yellow color and very tasty, everyone tasting it declared it yummy, 7.5%abv
3] Right now I have a Champagne yeast 1gal batch finishing. Aldis AJ, 2 cups brown sugar and redstar yeast, yeast nutrient and pectin additive. So far it is at 10.5 abv and is still clearing. Dosed it with Bentonite last night, degassed with wine whip and cold shocked, particulates are dropping out. Taste is similar to test #2 but higher abv, color is darker than AJ, kind of like a Liptons Tea. It did not make a sulphur smell like the other batches did. When clear will leave two fifths still to age and then bottle and carb the rest in 12oz bottles.
For my fellow new cider makers Bentonite is a fining agent used in winemaking. I am testing to find what I like, had never had any hard cider prior to making these, really starting to appreciate the apple based drinks.
Planned future batches;
Test Batch of Carbed Nottingham Cider with 16oz sugar bump