I just started my first batch of cider in the new house and my new "brew room".
Here's the recipe>
2 gal apple juice
3 gal Pineapple juice
6 lbs corn sugar
Lalvin 1118
Wyeast Yeast Nutrient
Pectic Enzyme
SG is 1.15
If it ferments out completely it will be somewhere in the 15 ABV range and I will backsweeten and bottle carb.
If it leaves any residual sugar I will just bottle and not try to carb.
Here's the recipe>
2 gal apple juice
3 gal Pineapple juice
6 lbs corn sugar
Lalvin 1118
Wyeast Yeast Nutrient
Pectic Enzyme
SG is 1.15
If it ferments out completely it will be somewhere in the 15 ABV range and I will backsweeten and bottle carb.
If it leaves any residual sugar I will just bottle and not try to carb.