I finished one batch of hard cider and made a little over 4 gallons using 3 packets of regular baking yeast and some brown sugar added. The fermentation really got bubbling great the first night and looked like an air compressor for 5 days then it slowed considerably and I bottled it. It tastes really yeasty and slightly sour but overall not all that bad. I am unaware of the alcohol content but I can feel it after drinking just one bottle. 2 days ago I started a second batch but am using Lavlin EC-118 champagne yeast instead , trying for a higher alcohol content but it seems to not be very active , it bubbles now and then but in comparison to the baking yeast it really isnt doing much and I am wondering if that is normal ? Also, I have been reading about certain kinds of "turbo yeast" that claim up to 20% alcohol in 5 days with a high alcohol tolerance , has anybody ever tried these and how do they work in cider ? The baking yeast worked pretty fast but from what I read, it is not very alcohol tolerant and will die off before the content gets very high....still, a few things I read on the web said it can make high alcohol content so I am confused. Any good suggestions for quick , high alc. content yeast ? thanks