john bently wrote:
> To help a novice to begin brewing at the most basic level, we have a
> one litre carton of apple juice from the supermarket (it doesn't say
> it has any sulphite preservative in it) and an empty one litre
> plastic milk bottle with a screw lid.
>
> How much of the apple juice to add to the milk carton and topped with
> water to what level of the milk container please. Also how much
> additional granulated sugar please?
>
> We have to hand some bakers yeast ready for our first attempt, but
> what would be a better brewing type yeast to buy please?
>
> Since we dont have any proper plastic air locks yet, what might a
> 'make do' air lock be that we could make other than screwing the lid
> down lightly on a folded piece of paper towel.
>
> Any other tips on how to improve on such a basic easily made brew much
> appreciated. We all had to start somewhere.. right? Thanks.


You don't water down the juice. Many people add various types of sugar to
increase the alcohol content.

If you have a homebrew shop nearby, buy some real brewers yeast. Dry yeast costs
less than $2. Any ale yeast works well, as do many wine and even champaign
yeasts.

Use a well rinsed 2 liter soda bottle. Add the cider, yeast, and sugar, and set
it somewhere out of the way, where the temp is maybe 60-70F. Leave the cap just
a little loose, or loosen the cap once in a while to release excess pressure.
When it has quit fermenting, if the lid was loose so there's not much
carbonation, add a tespoon or 2 of sugar, and close the lid tight to carbonate
it. In a week or two, it'll be ready.

Don't let the bottle get too hard. If it gets rock solid and continues, it will
burst. Let the pressure out as slowly as possible (just a little hiss) if this
happens. If you go too fast, it will foam up and make a mess.