It came out..Third Batch (M.ellow C.ider Hammer) perhaps my best yet. Sweet balanced very young, surprisingly smooth,especially because its so young. Only 32 days in the carboy and its come out great. For Batch 3 (MCHammer) I used a 3 gallon carboy, all Trader Joe's Pure MacIntosh (2.99/half gal 'fresh pressed' juice, 1 cinnamon stick, 2 balls of nutmeg, a vanilla pod, less sugar (batch 2 had 2 pounds of sugar, twice the recommended amount), this time only 8 or 9 ounces ( initial hydrometer reading 1.046) 1/2 dextrose 1/2 brown sugar.
For batch 4 no yeast added!, after bottling Mellow Apple, I left an inch or 2 in the 3 gallon carboy, filled it up with a mix of Trader Joe apple juices, regular, Pure MacIntosh, and murky Cider. I added a bit over a pound of dextrose/brown sugar mix. The old raisins and vanilla pod are still floating inside (didn't see cinnamon or nut meg). Thats it, if I don't see fermentation by late tomorrow I'll add yeast to it. I'm hoping I don't have to. <note fermenting like mad, after 2 days still cap bubbling every second or two>
Hopefully batch 4 is as good as 3, cause right out of the carboy this is very good. I used less sugar, but this is my sweetest batch. It seemed liked fermentation was done. You know what, 2 days ago I topped off the carboy with some new apple juice maybe a third of half gallon. That's why its sweet. It also restarted fermentation a bit.
Damn, I'm sorry I've filled the latest 'carboy' batch so high. That late extra juice I added 2 days before bottling took a dry cider, and made it more vibrant and just about perfect.
At the tasting last night. My 2nd batch, strong stuff, 2#'s brown sugar in 3 gallons of cider, has mellowed out beautifully after a month a half of being in the bottle. Both 2 & 3 were got very good reviews.