Motts Apple Cider

[Usge]

Seen a lot of variations of this one over the years...but this one worked well for me:

5 gals Motts apple juice (I used just the original/plain motts, but they do make an "all natural" that may work even better)
4lbs natural brown sugar (brand name I used was Ramela)
Lalvin 71B-1122 yeast

I just poured the above into a 6.5 gal carboy and stirred it up good. Then aerated it for about 15mins with an air/stone. Re-hydrated the yeast (15mins in 50ml of 100F water) and pitched it. Makes about 9% or so mild cider that is dry, with light, crisp apple and a little pear taste. Everyone who's tried it really liked it (I served it cold). I also put some on oak cubes...waiting to see how that works out.

For less dry, (but lower abv), use less sugar. Other versions of this I've seen use no sugar and ale yeast (like Nottingham's). The SG of it without added sugar was around 1.051.