I make a dry cider so I put 2.5 gallons of fresh apple juice in my Mr. Beer fermentation tank with a quarter of a cup of brown sugar and one packet of champagne yeast. Then I let it sit for about 2 weeks. Then I bottle it up with 1 tsp of sugar in each bottle. Cap and then turn bottle upside down and back several times then store in a dark place for about 6 weeks. Its usually pretty effervescent.
Thanks! Am I overthinking the secondary fermentation? I thought the sugar was a precise thing, having to be weighed precisely. You just toss in a measured tsp?
I used champagne yeast for this years mead. It’s bubbling happily away right next to the cider.
Cheers!