5 gallons fresh apple cider
1 cup corn sugar
1 cup dark brown sugar
3 tbsp vanilla extract
2 tsp pectin enzyme
1 to 2 packages champagne yeast
3/4 cup corn sugar (optional)
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Place 4 gallons of the apple cider in the fermenter.
Dissolve 1 cup corn sugar, dark brown sugar, vanilla extract and pectin enzyme in 1 gallon of cider; when fully dissolved, add to cider in the fermenter. Allow to sit for 24 to 36 hours.
Pitch champagne yeast (using 2 packages of yeast will result in a drier cider.) Allow to ferment for 7 to 10 days.
Bottle using ¾ cup corn sugar in a sparkling cider, or no corn sugar for a a flat cider. Age in bottle for 7 days.