Dry Cider

**Beer Label**


5 gallons Pasteurized Apple Cider
1 1/2 cup sugar
Champagne Yeast

Primer: 1 can frozen apple juice concentrate End product tastes like a dry wh ite wine and is VERY STRONG (proof-wise,) not at all like the woodpecker cider o f the bars... I think to copy that style I would need to:
1. Keep using apple concentrate as primer
2. Not add sugar to boost Alcohol content
3. Use enzyme tablets to clarify the cider
Swiney's Cider
4. Use ale yeast rather than champagne yeast
5. Think about adding lactose (non-fermenting sugar)
6. Maybe use 4 gallons cider and 1 gallon water????