Indeed. 1 gallon apple cider, 1 packet of champagne yeast, 3 cups white sugar. Going for a little less dry cider this year so I gave the yeast a little something extra to eat by adding white sugar. The yeast I'm using is resistant up to 18%. Should be some good sitting by the fire sippin' stuff this winter. Never tried it this way before, but I've got about 50 more gallons of cider in the freezer that need gone, so if I screw a couple up its not a big deal.