I have 6 gallons of Ed's Apfelwein and want to split 3 gallons onto a secondary with about 1/4 of a pint of Cherry Bounce I made around 2 yrs ago. The bounce concoction is made with Evan Williams Cherry Bourbon and some cherries. I threw a few cinnamon sticks in the 1/4 pint a few weeks ago. I used Lalvin EC-1118 on the Apfelwein and it seems to have run its course after 40 some days in the primary.
Has anyone had some success in aging a cider like this?
I haven't done a gravity reading yet, but will the addition of the Bounce restart fermentation?