Pasteurize wild yeasts from pressed juice. Put 7 pints of juice in warm oven at 170F, about three hours, to kill the wild yeasts, then turn oven off. Cool below 72F degrees. Mix brewers yeast into cold juice. Stir in 160 grams of cane sugar.

Pour cold juice in two gallon plastic container, half full to prevent overflowing, put airlock lid on, activate lock with water. Keep container under 72F degrees for four weeks. Check airlock water level weekly. Siphon apple cider into four sterilized pint bottles with reclosable tops after four weeks. Prime each bottle first with 1/8th teaspoon of dextrose sugar to create sprakling juice. Stays fresh for one year. Enjoy.