I'm new to the forum, relatively new to ciders, not new to brewing. My query, has anyone had good success with a cider using an adjunct flavoring.....citrus (orange,lemon) or possibly caramel, maybe cinnamon...this are some compatible ones that come to my mind. When I'm thinking of orange for example I'm thinking orange zest for the flavor perhaps instead of simple juice. I love an acidic brew, and imagine I'd need to tweak the acid up a notch if I used zest. However, when could you add zest-in the boil/pasteurization vs the primary vs secondary...etc. Cinnamon I have never used and wonder what amounts per gallon has not been overpowering for people. I know there are a pile of questions, but Im hoping to fine tune this idea for a dry flavorful brew I'd like to let mature in bulk till fall. Thanks all!