I know most of this comes down to personal tastes, but I'm kind of at a loss after running the search function and reading a bunch of threads on it.
I did a five gallon batch of cider with Nottingham yeast about two weeks ago. I'm seeing that it has mostly cleared. I plan on using tabs to kill off the yeast and racking to a keg so I can carb it up.
I would like to end up with something like Magner's or Cider Jack...something along those lines.
My question is to at least be in the same ballpark as those two what should I be using to backsweeten and how much per gallon? Is there a general guideline for how much I should be using? Should I just use corn sugar or go with molasses?
Thanks for any input or assistance. As I said I searched but am very much at a loss as to where to even start on this!