Note: I used Pat Mack’s homebrewing caps, which don’t require an airlock and will carb the bottles up without intervention – http://homebrewingcaps.com/
– 100% juice (Apple, Pear and Apple, Tropical, Raspberry etc
– 40gms white sugar per 750ml bottle
– 1/8 teaspoon or 1/4 gm yeast (US-05, Nottingham Ale, Champagne, Wine etc)
Ferment at approx 20C for 12-14 days. Chill one and taste test for the level of sweetness. If it’s still too sweet for your liking, ferment for a few more days. Once you are happy, place all bottles in the fridge to halt fermentation and retain the sweetness level.