The recipe couldn’t be simpler:
5 gallons of pure apple juice (no preservatives!)
2 pounds of dextrose
2 sachets of wine yeast (I chose Cotes de Blancs)
Can’t wait to see it in a keg!
If I had had some yeast nutrient laying around, I probably would have just pitched one sachet of yeast.
The next steps are to let it ferment at 75°F for a couple of weeks and then rack to carboy to age a bit before kegging. I might experiment with using finings to clarify the brew out more quickly than letting gravity do it.