I used Motts apple juice and Nottingham ale yeast, ferment 12 days then 10 days in secondary.
Motts apple juice Brix 9.98.
Add 201 g sugar to boost Brix to 14.72.
Finished Brix 0.26 and ABV was7.88%.
I added 5.69 grams sugar to each bottle for a fizzy applewine
Yes I know my brewhouse needs cleaning but I'm busy.
I've used Motts, tree top and Musselman's with great success. Just check the ingredients as anything other than ascorbic acid will be no good, I have experimented with many yeast strains and for my taste Nottingham was the best and you can even use bread yeast but that's up to you. Let us know how it comes out and a rule of thumb is 30 days fermentation. Ageing takes 2 months or more if you choose to age the cider.
I haven't had cider in a while. Now I want some. I'm also a sucker for DIY, so I might have to give this recipe a go.