I'm about to pick up 5 gallons of Apple juice from a local orchard,
and would like to make hard cider with it. The only problem is, that I
don't know of any guidelines to follow for original gravity, TA, pH,
etc. Are there any? Or should I just add yeast and increase the OG to
around 1.060? I plan to ferment with WL Cider Yeast. I'm planning on a
dry sparkling cider.