I have 6 gallons of fresh-pressed cider finished in the primary that I will be racking this evening. I used a 2:1:1 ratio of fuji:granny smithink lady and Nottingham; OG of 1.050 and FG of 0.998. Took a sample last night and was very pleased; it was very dry obviously, but it retained a lot of the apple flavor, much more than I've ever gotten from store-bought or farmer's market-bought.
I enjoy a dry, tart cider, but I will be giving most of it away once its bottled. I have read lots on the recipe forum about various ingredients to add to the must or the secondary, but I was wondering: does anybody do anything when bottling to add a little somethin' somethin' extra to their cider?
I'd like to experiment with a few different things without adding to the whole batch. I have tried splenda before... never doing that again. My go-to in the past has been to mix in some apple juice concentrate, and then pasteurize after 3 days or so to leave some mild carbonation and slight sweetness.
Would love to hear what's been done by others!