10 64 oz. bottles of apple juice or cider
– vitamin c is ok
– pasteurized is ok
2 pounds of dextrose (corn sugar)
2 packets of Montrachet wine yeast
Sanitize carboy and other necessary equipment. Empty 5 of the apple ciders into the carboy. Pour in 2 pounds of dextrose. Carefully, shake to dissolve all the sugar. Add the 4 of the 5 remaining apple ciders. Add the yeast, using the last apple cider to wash it all down. Top it all off with a airlock.