In all seriousness, if you boost the gravity, you really need to use yeast nutrient in staggered additions because you are in wine territory.... not really cider. Without it, you really are making hooch. You need to be very careful about your temperatures as well, during fermentation. One day with temps too high during primary can add 6 months to your aging process. Even if you do the recipe verbatim, you should take great care. Peruse the wine forum and even here in Cider.... there are countless topics about "Why does EAW taste like ...... what did I do wrong" and such.