Cider fermenting

I have started another attempt at a hard cider. This recipe builds on the recipe I used in November, which had an apple juice base along with some malt and sugar. I used cane sugar and lactose, with the lactose as a non-fermentable sugar contributing only sweetness and mouthful. Hopefully the lactose will solve the problem of the cider not being sweet enough. I also switched brands of apple juice. For this recipe I went back to yeast specifically made for cider, although I had trouble getting the yeast to start, so I added some ale yeast. I will sample the cider next week when it is transferred, and determine if more lactose is needed. Unfortunately the alcohol will be a bit high, sitting around 6-7%. Click here to read about my last attempt at cider.