I think I would like to brew a smallish ( one or two gallon ) batch of cider for fall. I want to do it with organic juice, it just seems more authentic that way. I found this:
I think my local health food store has something similar. This is cool because I get the apple juice, and
a free one gallon carboy.
Now I assume I would add sulfate to kill of yeasts rather than boiling, boiling would probably cause the pectin to congeal. But is sulfate really necessary? It's not fermenting in the bottle at the store, after all.
I also assume I would simply take the carboy it comes in, drop in some sulfate (how much?), toss in WhiteLabs English Cider yeast, and put a stopper/bubbler in it.
Wait a week, transfer cider to bottling bucket with lid temporarily. Clean out mini-carboy. Put back in mini-carboy as a secondary fermenter. Let it clear for a month or so. Bottle it with some corn sugar for bubbles (maybe 1/4 cup for 1 gallon?).
Age in bottles for a few months and enjoy! Sound like a workable plan?