Alright, this has been on the to-do list for a while now, but I've decided this is the year to give it a go. I put up 40 gallons of cider a few weeks ago...it is now in the deep freezer. I have a 5 gallon glass carboy, but no stopper/airlock. I plan on making one 5 gallon batch to test the waters. I have lots of questions - please help a guy out. 1. I've heard that it is best to kill the natural yeast and add brewer's yeast. Is this correct? If so, how much of what type of yeast would be needed for a 5 gallon batch? 2. I've heard that it is best to add some sort of sugar to the cider to "feed" the yeast. Is this correct? If so, how much additional sugar would be required for a 5 gallon batch? What is the best type of sugar to use (plain white, light brown, dark brown, honey)? 3. Where should I store the carboy for fermentation? Temperature? Light? 4. How long would can I expect it to take to reach ~8-10 ABV? 5. While it is sitting and fermenting, do I need to "mess with it " any or just let it go? That's what I know that I don't know. There may be other things that I don't know that I don't know...feel free to add to that list as well. Thanks, all.