This is an incredibly easy, tasty, and cheap cider to make. Its become a big hit with everyone that's tried it at beer tasting events.
You get however many gallons of Publix brand Apple Cider you want to make, though this recipe is for 6 gallons. Add it to a sanitized carboy. I like to put 3 gallons in the freezer, one gallon in the fridge, and leave 2 gallons out. This way its already cold and I dont have to chill it before pitching. Once your close to 65f pitch your Notty and close it up. Thats it for a little over 2 weeks. Once its fermented and the yeast has settled out rack over to your bottling bucket. At this point you have a base for making almost any cider you can imagine. From experimenting I've found adding honey at bottling time really brings out the apple flavor. Ive also done variations using tart cherry juice, pear nectar, black cherry juice, guava nectar, and am currently working on a ginger version.
Once in the bottling bucket/keg, back sweeten with 1# of Orange Blossom honey and 1 bottle of Looza Organic Peach Nectar(34ozs). I heat the honey up in the microwave so its easier to get out of the bottle and mix into solution. This is just my preference of nectar to use but really you can just add to taste.
Once everything has been mixed in its ready to bottle up. At this point I open one up every other day to see when its carbed to where I like it. Usually it only takes 3-4 days. From there pasteurize all the bottles using the stove top method. Dont let the bottles get too carbed otherwise the pasteurizing process can be extremely dangerous. And you cant not pasteurize this recipe unless your kegging because all the sugar that was added at bottling will create bottle bombs. Now your ready to chill it and enjoy