Ok. So I am attempting to make a strongbow clone aka hard apple juice. I used kroger 100% apple juice and champagne yeast. I was wondering if anyone had any suggestions about what to use to backsweeten with and how much priming sugar I should use in a 5 gallon batch?
You might check out the cider subforum here at hbt, lots of good threads. Also, I think the best resource for new cider makers is www.makinghardcider.com you'll find good answers to your questions there.