I've seen some threads similar to this one, but not with any clear answers, so I'm hoping that some of you can share your experiences using apples in secondary for a cider.
I'm using Trader Joes bought, pasteurized Apple Juice with mulling spices in primary. In an attempt to avoid adding sugar, I'm planning on adding apples into secondary. My thought is to use peeled, quartered, frozen and re-thawed apples in secondary to add the desired sweetness and a little extra apple flavor. I've also heard from people that they've used pureed apples or apple sauce. Anyone have any input from personal experience?