I got the idea to add 1/4 cup of apple juice concentrate from this page:
I just realized after your comment that she was only making a gallon batch! I don't know if I should put the rest in, is there any risk of too much sugar hurting the outcome? I like a strong (yes, like beer strong) drink but I wouldn't want the alcohol to completely overwhelm all the other flavors.
Here's what I added the night before from the additive pack:
.25 tsp Potassium Metabisulfite
3.75 tsp Acid blend
2.5 tsp Pectic Enzyme
1.25 tsp Wine Tannin
It came with a packet of 2.5 tsp of Potassium Sorbate, but it said not to add that if you are wanting to make sparkling cider so I just put it in the fridge in case I need it in the future.
The yeast the girl recommended is Lalvin K1-V1116 so I hope that will work to make a decent cider. It seems everyone is touting the Knottingham Ale yeast in other threads so maybe next time I'll try something like that.
I was going to keep the fermenting cider in the garage, but temps this week are supposed to be ~75/55F so I thought the nighttime temps might dip too low for the yeast to stay really active. I am under the impression that it should be kept around 70 - 80F for best fermentation. Maybe I could have selected a better yeast for colder fermentation rooms, I'm learning a lot more as I read through the various threads here. I just wanted to get something started so I might have some cider to take to hunting camp this year.
I'm still not sure how to bottle this when it is done. I was originally thinking of splitting it into 1 gallon jugs after secondary fermentation, but now I'm thinking I should use smaller bottles so I can drink some over time and let some age 6 months or so to see how the flavor changes as it ages.
Thanks in advance for any additional tips or suggestions you all might have for a new brewer!