I started with
5 gal apple cider UV pasteurized
2 pounds corn sugar
2 packets Red Star Champagne yeast (dry)
OG was 1.076
Brewed one week in Primary at 70 degrees. Racked to secondary, added 2 cans apple concentrate for flavor and 5 tsp. pectic enzymes for clarity. Let it sit for 4 weeks at 70 degrees.
Cold crashed for 5 days to settle everything out.
Racked off the sediment, and added reconstituted apple juice to sweeten/carbonate. Then bottled.
FG 0.998
Then
Now
Metamorphosis complete