I think I sent this out via doze-news, but thought I’d post it here too…

5 gallon batch
Ingredients, Part 1
– Refrigerate 5 x 128oz ounce bottles (5 gallons) Kirkland 100% Fresh Pressed Apple Juice
– WY1028 Liquid Yeast Smack Pack in 2L yeast starter 48 hours ahead of time
– Fermiad-O (7.5g)
– Tannic FT Blanc Soft (1g) – use more if you want more tannic bite

Ingredients, Part 2
– potassium metabisulfite, potassium sorbate
– 1.9 liters (½ gallon) Trader Joe’s McIntosh Juice
– 3.8 liters (1 gallon) Trader Joe’s 100% Blueberry juice

Part 1:
– Let refrigerated juice come up to 15C (60F)
– Open 1 bottle of apple juice; check gravity (target 1.048 to 1.050)
– In fermenter, pour in 3 bottles of apple juice
– Oxygenate cider
– Decant starter beer off yeast starter… Pitch yeast
– Pour bottle 4 of apple juice into fermenter
– Ferment at 20/17C (68F/62F)
– Add Fermaid-O 6 hours after pitching yeast: dissolve 1g of Fermaid-O into 100ml of apple juice

Part 2 (After about 16 days):
This assumes you force carb, if you need to bottle condition, check out this thread:
http://www.homebrewtalk.com/showthread.php?t=193295

– Check for target FG of ~1.000 -1.006
– Rack to keg
– Add potassium meta and sorbate prior to backsweetening

• Add potassium metabisulfite: 0.5tsp – purge with CO2 and then agitate
• 24 hours later add potassium sorbate: 2.5tsp – purge with CO2 and then agitate
  – 24 hours after potassium sorbate, add 1.9 liters (½ gallon) Trader Joe’s McIntosh Juice (you might want to taste test first to get right % of McIntosh)
  – Taste test for sweetening, add more Trader Joe’s McIntosh (or Kirkland) juice as needed
  – Add 3.8 liters (1 gallon) Trader Joe’s Blueberry juice (you might want to taste test first to get right % of blueberry)
  – Use PVPP and/or Biofine Clear to clarify
  – Force carb in keg – 3.0 vols of CO2
  – Bottle