Originally Posted by Twistingking
I didn't get the gravity like I said I'm new to all this and had actually forgotten until about 2 days into fermenting.
So what was the gravity at 2 days? What kind of yeast are you using?
Generally this sounds fine, but I like my ciders on the low end of the abv range, like session beers, around 5%. The addition of a lb of sugar per gallon in this recipe will probably put you in the 1.070 range. If that ferments down to dry or almost dry (which, if you're using a wine yeast, will happen) you're looking at a abv range of around 9 percent. Little high for me, and tends to get winey.
Let this ferment all the way dry, it will probably take a couple weeks, then let it sit for a few weeks more, month total. Rack this to a secondary (leaving the trub on the bottom behind) and let that age for a bit. Once it has cleared (or stopped producing sediment) you might be able to blend back in regular juice to bring the sweetness back (this will be very dry and not taste very appley). This will bring apple flavor back to it and cut the abv a little.
Either way, this stuff will put you to bed