I've brewed beer for a while, and am looking at making cider for the first time. There is a local cider mill that is offering unpasturized cider for 3/gallon (if you buy it on tuesdays its buy one get one free!). I'm thinking of making quite a bit 25+ gallons, as I really like hard cider, and at that price I can't pass it up. But I have a few questions about additives, etc. I would like a high ABV, and plan on adding sugar and fermenting with champagne yeast. What kind of sugar or sugar blend should I use, and how much to give me around 12% abv (I know I can calculate this from the ciders initial gravity, but I don't know what calculations I should use, etc.). Also, what should I add to the cider, and at what rates. I know I have heard others talking about adding pectin and campden, should I add these, and if so how much per 5 gallon vessel? Also should I add tannin, and if so how much. Also, I've been planning on fermenting with champagne yeast, to achieve the higher abv, is this a good idea? any drawbacks? Furthermore, if I use champagne yeast, do I need to oxygenate the cider before I pitch the yeast, so they can achieve the high abv%? Do you usually pitch yeast nutrient with the yeast? As you can see, I pretty much don't know what I am doing, but I'm going to be doing something in the next couple of weeks, so I need to learn quick! Thanks for any advice and instructions you can offer.