5 gallons of unpasteurized sweet cider from a local cidery (I guess that's what their called)1 carboy & airlock1 packet of Safale s.04 yeast1 lb of locally collected honey from Exton Bee CompanyEstimated O.G. at 1.050 (1.044 + .07 for the honey)
My plan is to let it ferment down to 1.015 and taste it. Once I get it where I like it I'll keg it and cold crash it. I'm thinking that might slow down the fermentation enough for me to share it with friends and family for the holiday.
Here's some good reading on the subject.
Juice, yeast and sugar experiments...
A thread giving nice overview of progressively more complex ways of making cider...
Couple people stating how they do it...
So have you made cider?