Originally Posted by Halaster
I have been using a variation on Ed Wort's cider recipe with the Nottingham Yeast and some additional Brown Sugar and Cinnamon to the process.
The rest of the recipe is Mott's Apple Juice and the 2 pounds of Corn Sugar.
My reqeusts lately have been to produce the same 9-10% alcohol batch but have it backsweatened in the bottle.
What can be used for that? and in what quantities for a 5 to 5.5 gallon batch and when do you put it in? When your preparing to bottle or rack to a secondary?
Hi neighbor! Oldmate's post is really helpful, I think. So is www.making
hardcider.com Also, I think the Apfelwein recipe from Ed Wort is really more of an apple wine than a cider, at least as I think of a cider usually. 10% is definitely in the wine range. I would think still (not sparkling) would be the way to go. Plus its easier, as Oldmate said.