I have promised a few folks here that I would make a video tutorial on how to make my prison hooch hard apple cider. This is a fairly sweet hard cider. It takes about 7 to 8 days from start to drink. It is about 7.5% alcohol by volume according to the measurements taken with a hydrometer. Most people seem to like it but it is possible they are just being polite . At any rate I like it. This is the first part of the tutorial. I am not much of a video guy so you'll have to excuse my novice attempt at this video. I'll post up the rest as the cider progresses. [video=youtube;15bt05Jl8AQ]http://www.youtube.com/watch?v=15bt05Jl8AQ&feature=youtu.be[/video] Just added part two. [video=youtube;_kV21-Q6K9E]http://www.youtube.com/watch?v=_kV21-Q6K9E&feature=youtu.be[/video] Here is the final part. [video=youtube;GpQSxlZI69M]http://www.youtube.com/watch?v=GpQSxlZI69M&feature=youtu.be[/video] Hard Apple Cider You will need: Required: 1 gallon jug Lid or stopper for jug that can accept an airlock Air Lock Half packet of Red Star Champagne Yeast (yellow packet) 4 cans of frozen apple juice concentrate Optional: 2nd 1 gallon jug Syphon Wine stabilizer Sanitizer such as StarSan Funnel Pitcher Basic Recipe (See the video for more details and tips): First sanitize your equipment by whatever means you choose. I prefer to use StarSan for this but you can use boiling water if you prefer. Second, thaw and add three cans of apple juice concentrate to your one gallon jug. Thirdly, add 7 cans (use the empty juice can as a measuring device) of warm water to the jug. Now, add half a packet of Red Star Champagne yeast. You can seal up the remaining portion to use on a later batch. Cap and shake vigorously. You will want to shake a little and carefully uncap to vent, and then continue shaking. At this point you will need to put the lid or stopper in and add the airlock. Put it on a shelf somewhere and let it sit for about a week. When the airlock indicates fermentation has stopped it is time to rack the cider. If you have a siphon now is when you will use it. I use a wine siphon but a length of food grade plastic tubing will work. If you do not have a siphon handy you can just pour it slowly, be very careful to transfer as little of the sediment off the bottom to the new container. If you have a second one gallon jug you will transfer the cider to this. If you do not have a second jug you can transfer it to a pitcher, clean your first jug and then transfer back to the first. Don’t forget to sanitize everything at this step as well. Now replace the airlock. Let it set for another day or two. We will now do a final rack. I rack it back to my original jug but you can juggle it through a pitcher like before if you need to. Once it is in its final jug we will back sweeten. Add the final can of apple juice concentrate to the jug and shake it. At this point you can add a chemical stabilizer such as potassium sorbate to halt any further fermentation. I find that if it is going right into a refrigerator and will be consumed in a month or so this step is not needed. If I am doing a 5 gallon batch I will do this as it will begin to ferment the new sugar added in the back sweetening process. Refrigerate and enjoy.