Yeast Carbonation Method
Not that I'm advocating using baker's yeast like Alton is, but his method sounds logical to me. Here are a few tweaks I made to his recipe to make it more shelf stable (his will just keep fermenting since the yeast is still alive):
2 Gallon Batch of Sparkling Cider
- 4 2-liter soda bottles
- bottling bucket
- 2 gallons of your juice of choice (preferably preservative free)
- 1 packet of Nottingham ale yeast
- enough bottles for finished product (either beer, champaign, or sparkling cider bottles, but not wine bottles)
Pour the juice into the bottling bucket and combine with the yeast, giving a good shake or vigorous stir to oxygenate. Then pour into soda bottles and wait 24-48 hours, or until bottles are well carbonated (the bottle should have about as much give as a new 2-liter of soda). When a 2-liter is sufficiently carbonated to your liking, bottle it and wait ~ an hour to compensate for lost carbonation. Then submerge bottles in a pot of boiling water (be sure the pot has a false bottom of some sort) and let boil for 15 minutes to kill off yeast and stop fermentation.
The only thing I'm not sure on is how the boiling will affect the flavor. I believe there are additives used in wine making (like Potassium Sorbate) that can kill off the yeast, so perhaps those can be used instead. This will be a little alcoholic, but not very much since you'll be stopping the fermentation early on.
If you don't have access to all of the bottling equipment, just go the Alton Brown method, but using your juice of choice (preferably preservative free) a packet of Nottingham ale yeast, instead of the ingredients he listed.