I decided on a whim to throw together a gallon of cider. I was at a local home brew shop with a buddy so I grabbed a 1 gallon glass jug, an air lock, and the guy there suggested some d47 wine yeast, and pectic enzyme.
I used a gallon of 100% Motts, and about a 1/3 of a 1lb. box of sugar.
I'm not sure if I added "too much" sugar. I took a gravity reading after the sugar and yeast and got 1.069. Not sure if that number is due to the late reading.
How long should I let this ferment before I attempt taking the next steps as far as tasting, bottling, carbing...ect.
The guy at the homebrew shop also suggested that I eventually add some sort of additive that will stop the yeast, and also maybe an extract that will add some sweetness back to the cider.
Got any advice, suggestions, criticisms?