How much yeast must i add to home made cider and to how much apple juice?

Question

what is the ratio of apple juice to yeast? like 2 tablespoons for a liter or what? and for how long should i brew it and what will be the strength roughly in 1 week, 2 weeks, 3 weeks, and a month?

Answer 1

I use 1 teaspoon of yeast to 5 litres of apple juice, it takes about 4 weeks to ferment and clear and is around 4.5% alcohol.  

Answer 2

It's always one teaspoon of yeast for home made wines, regardless of quantity.  I make my own wine but have never made it from juice.  However, what I do know is that you have to boil it first with the sugar, simmering for 10 mins, to drive off any preservatives present.

Fermentation can take anything from a week or two to several weeks. It will then need to stand for clearing, which will take another few weeks.  Can't give you a guide to its strength as I haven't done it.  

Answer 3

1 packet of cider yeast (about a teaspoon) should ferment 5 gallons of juice. I would start the yeast in a cup of juice the day before to get the little yeasties going then pitch into the main container.

This will take about 2-3 weeks to ferment and another couple of weeks for the yeast to settle to the bottom. You'll also want to add a pectin enzyme while fermenting to help clear your final product. If you don't mind cloudy cider then don't bother. You should end up with about 4.5% alcohol. Alcohol content is based on how much sugar (natural or added) is in the batch and what kind of yeast is used. This won't change with time.