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Okay, so in order to prepare for bottling, i should check SG, then add sugar to increase the SG, .002. Then pasteurize... Using heat? Pr refrigeration???

New to the brewing scene, but already in love with all of it. I"m not sure what if any joy comes from the result of watching a air lock bubble, but I do it none the less. Currently brewing a batch of California Zinfendel, I have to bottle next weekend. Cant see through it cause of the color...

well I thought Lalvin EC-1118, or red Star champagne yeast> I know both very different. But I cant make up my mind. Im not sure If I want a dry cider? never had it before??? But even in the end couldnt I add some sugar before bottling to get it sweeter and force carbonation? with the champagne...

Thanx, game on! I did find a organic juice that claims to be 100% juice. My thought was to caramelize a pound or so of sugar and add it. I was hoping for a Sg of around 1.100 or so... Any thoughts?

I have attempted some various fruit wines in the past with good results. That being said, i have yet. To make a batch of cider. It is out of season right now so fresh juice is out of the question. I plan to use a 100% from concentrate juice, but am having difficulty finding anything...