[mike49]

ok, being new to this and trying to keep costs low, my friend and I tried making a brew that consisted of apple juice(gallon) sugar, and champaign yeast. It brewed for a month and we now have 18% alcohol in there. we used a hydrometer. It has more of a wine taste than a cider taste(web site said it would come out like a cider) we tried adding cinnomon, cloves, brown sugar, to try to get a cider taste but we still have a strong yeast taste. I checked through some posts and you guys recommend honey too? interesting didn't think of that. What would happen if pasturized was used? are there any serious negative aspects to this?

[hevimees]

It's really quite simple:to get the yeast taste away you'll need to get rid of
the yeast. There are a couple of ways of doing it.

Leave the jug to stand upright in a preferrably cool place where it won't be
disturbed. The yeast should fall to the bottom, and you can then siphon the
wine away leaving the sediment behind.

The problem is, that for some yeasts this may take a very long time. If you
want to be sure, purchase some wine clarifiers. These should make sure that
the yeast will go to the bottom in a reasonable amount of time.

Another way would be using a wine filtering system, but if you want to keep
the costs low this really isn't an alternative.