[mrsmith]

As a 7 month cider noob I recommend using at least 1/2 pound sugar per gallon and a ‘champagne’ yeast (like ec-1118). Shake up your juice well to mix in the sugar AND to aerate it.
During the winter you can hurry the cider along by setting the carboy in the cold for a week, after 7 to 10 days fermentation at room temperature, then siphon it into the containers the juice came in (clean and sanitize them of course).
Leave their tops loose!
Then after a week or so you can enjoy it: tighten the top the day before you want to drink it and carefully pour it so the stuff at the bottom doesn’t come out.

Sure it tastes better the longer you wait but patience is tough for us noobs.

Love my home made cider, great stuff and great fun!

[wafflehouse]

As a 7 month cider noob I recommend using at least 1/2 pound sugar per gallon and a ‘champagne’ yeast (like ec-1118). Shake up your juice well to mix in the sugar AND to aerate it.

i also use champagne yeast. it is good stuff.
i recommend picking a target alcohol level by adding sugar to a certain specific gravity or degrees brix (depending on what equipment you have)
why would you just throw sugar in there?? put a little water in a saucepan and boil the sugar and water for a minute. this way you know it is sterile and already dissolved.

During the winter you can hurry the cider along by setting the carboy in the cold for a week, after 7 to 10 days fermentation at room temperature, then siphon it into the containers the juice came in (clean and sanitize them of course).

so, putting the cider in colder temperatures makes it brew faster??

Leave their tops loose! Then after a week or so you can enjoy it: tighten the top the day before you want to drink it and carefully pour it so the stuff at the bottom doesn’t come out.

why dont you just wait until it is done to take it out of the fermenter?

[Bigg Red]

Thank you.
.
My recipe has 1 cup/gallon. Have you always used 1/2 pound, or is that based on experimentation?

[Bigg Red]

Strike my last question about the quantity of sugar, as I realized after I posted that we are not talking about a significant difference.

Thanks again.