Originally Posted by jeffc
I threw together a quick batch of a 1/2 gal of mott's apple juice and a packet of yeast...we'll see where this goes. I'm not going to drink 5 gallons of unfermented cider, brown sugar, apple juice concentrate and yeast - so it's worth a shot in the dark
Update: after 2 more weeks it's down to a little over 1.03. Seems to have made some progress in fermenting. I transferred it to a carboy and I'm thinking I'll pitch a packet of champagne yeast on top of it Saturday if there is no more movement - it's too sweet to drink right now.
Next time - no cider with potassium sorbate.