a valid recipe?
5 gallons of filtered, pasteurized apple juice
a spoonful of tannin (optional)
a package of freeze-dried Pasteur champagne yeast
about another ½ gallon of juice (less, if you want the cider less carbonated)
an air-tight brewing bucket with an air lock
rubber tubing to siphon the cider when bottling
used non-twist-off beer bottles, cleaned carefully
new bottle caps and a bottle capper
Put 5 gallons of juice into your fermenting bucket, add the tannin and the yeast, stir, and seal. Let it ferment at room temperature for a week or so until it stops bubbling. Add the rest of the juice to supply carbonation. Bottle. It'll be ready to drink in a week or two. Serve cold.
It's my first time brewing...anything. I'm not looking for anything difficult and I thought I'd give this a shot as it seems simple enough. Any input (especially in regards to the alcoholic strength)? Thanks guys!