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[Monsta®]

I bought more than enough Lidl (the dearer one) 1½ litre apple juice, 78p each.
I put 2 cartons at room temperature in a sterilised demi-john.
The only yeast I had was Wilko’s (Youngs) wine yeast.
I included a heaped teaspoon of yeast nutrient, a teaspoon of pectolase and a little squeeze of lemon juice. Plus 2 pound of sugar.
I use a sterilised plain bung so’s I can pick it up and give it a damn good shake!
Don’t leave the bung in though, unless you like loud bangs! Fit an air lock.
When the initial froth had died down (couple of days) I topped it up with more apple juice (not from the fridge!!!)
It will then go berserk again, so keep a spare, clean air lock ready.
It will ferment a long time and clear beautifully!