First batch came out well, like a dry white wine, but not as good cold then at room temperature.
This time,
1.5 five gram packet of Montrachet Wine Yeast,
4x1/2 gallons of Kedem the 6x1/2G Motts All-Natural Organic (They sold out of Kedem, so I bought The Organic Motts because I insist on only USA apples, and regular Motts could be Chile or China, or South Africa.)
2lbs Domino Dark brown sugar.
1 lb of Lactose
Process:
Sanitized everything with Star-San, even dunked the tops of the Apple juice containers.
Poured in about 4 gallons of the apple juice.
I dissolved the sugar and lactose in about a quart of pre-boiled water. From that, I took about half a coffee cup worth and mixed the yeast, put some saran wrap loosely around the top and left it in a dark warm cabinet for 40 minutes. The yeast was getting started so I pitched it into the carboy, and added the last 1/2 gallon to rinse it down the funnel.
Shook vigorously, and put it into my brew closet. (around 62 degrees, I can't help the temp, it may take longer...)
I'm hoping the addition of the lactose will give it the slight sweetness I'm looking for.
I hope it's ready in 4 weeks.