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Cheers and good luck! Just started a Brett cider experiment myself...

So with 1 cup added you should have a SG of around 1.068 or so. Should be pretty nice. If you wanted a little more tartness, 1/8 to 1/4oz of lactic acid per gallon before bottling would be a nice addition, but not necessary. Also any thoughts about cinnamon?

Did you mean that you added 1 pound of table sugar per gallon? That's going to be very strong cider - I would guess around 9-10%abv. It should still referment in the bottle though. I'm not sure how to avoid sediment... Hopefully someone with more experience than me can chime in...

That yeast is very alcohol tolerant. I would just do the same thing I do - add a single sugar cube per 12oz bottle at bottling. The yeast will eat it right up and you will have carbonated (but completely dry) cider after a few weeks in the bottle. Of course, there will be dregs but oh well.

Can't say without more info (yeast, FG) but I can tell you the really easy method that I use. I use redstar champagne yeast and lactose (for a little unfermentable sweetness). When bottling, I just toss in a single sugar cube (yeah, the kind your grandparents used in tea) in each 12oz bottle...

1 gallon store bought apple juice (no preservatives) Dregs from 2 bottles of Orval. Did not make a starter and step it up, just poured bottle dregs directly into the juice. Added yeast nutrient. Air locked. Any ideas if this will work? I just did it tonight. Looking for a bretty/funky...

For anyone who cares, I bottled my cider a few days ago and am now trying to referment in the bottle. Updates to come.

Kind of looking to do a little cider experimentation... never brewed anything before. So, I guess I'm just looking for what to expect here and maybe get a few questions answered. Feel free to tell me my ideas are terrible, I won't get butthurt ;) This is my first attempt, and I'm looking to...