First home made cider attempt

Oranage2

So I added a teaspoon of bakers yeast to 1.5 l of apple juice. Put in two spoonfuls of brown sugar to activate the yeast.

Covered it with some cling film and an elastic band.

What kind of time frame am I looking at and what percentage of alcohol?

I also hear anything over 5% using baking yeast will turn the cider sickly.

Koptain Liverpool

I´m no expert by any means.

Did you juice the apples yourself?
I don´t even add yeast when making it myself.
I generally leave it about 4 weeks before drinking.

Oranage2

Koptain Liverpool wrote: »

I´m no expert by any means.

Did you juice the apples yourself?
I don´t even add yeast when making it myself.
I generally leave it about 4 weeks before drinking.

No I just bought pure apple juice with no preservatives.

What's the alcohol content like doing it the way you do it?

loyatemu

Oranage2 wrote: »

No I just bought pure apple juice with no preservatives.

What's the alcohol content like doing it the way you do it?

what was the sugar content of the juice? you can work out the potential alcohol from that. you would have to add yeast to shop bought juice as it is pasteurised. Juice from home-grown apples will ferment by itself as there are yeasts on the skin.

Bakers yeast won't give you a great result though - search "turbo cider" on this forum, there's a lengthy thread discussing the best ways of making it.

Koptain Liverpool

Oranage2 wrote: »

No I just bought pure apple juice with no preservatives.

What's the alcohol content like doing it the way you do it?

Yeah you need to add yeast to shop bought juice alright.

Mine usually comes out at between 6-8% using freshly squeezed apples.