I did read the sticky... (several really)
The trick seems to be getting it sweet.. getting it carbed... stopping the fermentation process before eating a face full of glass.
I just bought 3 1-gal bottles (glass even
) of Apple juice from Whole foods.
Ill buy some airlocks tonight.
I have a Red Star Cotes du Blanc packet and a Red Star Montrechet(sp)
I figure fermenting till 1.020... bottle it in the grolsch bottles I have.
Keep a plastic bottle as a tester.
Stove top pasturize when the tester is turgid (I have an 18-qt stock pot I use to make my dog's food)
Cool the bottles...
Do I have it down or am I missing something?
Should I use tannins or pectic enzyme additive?