Sparkling Cider

The secret to successful sparkling cider to use Fleishmann's Yeast. Do not use Red Star yeast. It won't work! We put a little bit of Fleishmann's yeast in a wrist-temperature cider sample: to "proof" it (1/8 or 1/4 cup will work) then add it to a plastic empty seltzer bottle 3/4 filled with cold apple cider. Allow breathing space; head-room! Then we put it in our boiler room which is our closest version of "room temperature" We let it stay overnight and the fizz and fermentation happened. It is delicious and mildly alcoholic, only one percent! Today I am skipping a step and seeing if I can jump start the yeast without proofing because I am LAZY. My guess is it will take 4-8 hours to proof because the cider is starting out at 40 degrees instead of 98.7 (wrist temp) degrees.
Article