I'm new to brewing, have made two beers, and I'm trying a cider this time.
I'm using a recipe I found:
1 Gallon of 100% Juice of your choice
1 Teaspoon of Pasteur Champagne Yeast (I'm using Red Star instead)
1 to 5 cups of White Sugar"
So, 1 to 5 cups sugar is... well, not very precise. Any suggestions on an actual amount to add? My goal is a slightly sweet carbonated cider with anywhere between 5 and 10% abv. Does anyone have a formula or technique for how much sugar to add?