- 8×2.4ltr Long Life Apple Juice
- 1kg Raw Sugar
- 500gm Dextrose
- 300gm LDM
- 200gm Lactose
- 1 Satchet Lalvin Champagne Yeast
Bring 1 ltr water to the boil with fermentables and Lactose, add cooled Apple Juice and fermentables and pitch yeast. Don’t worry about temp too much as the yeast will work from 15c -35c. I had mine set at 18c.Took around 2.5 weeks to ferment but is very good.