So I made a batch in about 1/2 hour today.
Here is what I used:
Total volume: 5.5 G
3 cans of no-name frozen concentrate pure apple juice
4 2L bottles of pure apple juice
2 2L bottles of pure apple/blueberry juice
1 2L bottle of blueberry juice.
Topped up to 5.5G level with about 1G of filtered tap water.
Lavlin EC-118 champaigne yeast.
OG: 1.053 (temp corrected)
Estimated SG: 1.000 (6.97% ABV)
This one is for the SWMBO...and it cost only $20 !!!
It has a nice blush look to it...ike this colour->
and I can't wait until next month. I think I'll carbonate this one. I know this yeast will ferment it quite dry - so will have to wait and see if it needs splenda or some other no-fermentable before going into the bottles.
I omitted the dextrose because I wanted to have the natural flavour come out more so that its not hidden behind the alcohol. Maybe next time I'll bump up the ABV.
Thanks for the inspiration.