Started a batch back on Thanksgiving.
5gal Apple cider
2lbs white cane sugar
2lbs light brown sugar
"carte blanc yeast"
fermented f 15 days.
Raked to secondary for 21 days
Bottled on 1-4-14 no back sweetening.
Tried 16oz glass last night ( couldn't resist a taste)
Caught a good buzz.
Still acidic, so will let it age for a month or so and try again( except for the bottle that I sampled)