Hello brewers, I have a small problem in my Turbo Cider making. I brew Aldi apple juice and add 20 heads /sprigs of elder flower for flavour to my 5 gallon brew which I forage each year and freeze. This makes a very nice tasting cider especially after leaving a couple of month or more. The problem I have is the high alcoholic strength. I ferment my brew without adding sugar. Using only the natural sugars found in the apple juice. Even so there is a high alcohol finish. I was thinking if I used less yeast this would end up with less alcohol. This would be good only thing is how I condition it. Knowing that there would be sugars still in the brew, leaving only yeast for natural conditioning. Does anybody know how much yeast would be good for this. I am afraid of making cider bombs. I imagine making some kind of yeast starter. Normally I use medium sweet yeast which i buy from Bouyes which creates a nice sweetness. If I used half the yeast in the initial fermentation and using a fraction of the remaining yeast for conditioning. Has anyone had any experience using yeast for conditioning instead of extra sugar? At present I enjoy 3 or 4 pints and feel I have had 8 pints. I would like to drink a few more on a Friday night without making myself bad. If I could accomplish this I would use a dry yeast using the remaining apple sugars for flavour. Any ideas on how much yeast to use for this.Thanks for your time. Ian ;-)