this is the first time we have tried to make a hard cider, we bought a 6.5 gallon bucket and placed a spigot 1.5" above the bottom (so we can pour to bottles directly without having to filter after the yeast has settled) and are using 5 gallons of Mott's 100% apple juice (http://www.motts.com/products/family...pplejuice.aspx
) because we could not find any cider around us this time of year.
we are using white labs WLP775 English Cider Yeast. we want to reach 6-8% alcohol content, should we be adding sugar to the batch, or is the sugar content in the apple juice enough?
also, what should we expect for the fermentation time, and how long should the bubbles be apart before we bottle the concoction, and how long after bottling are they safe to drink?