So I'm very new to cider. I made a 1 gallon batch 4 months ago, simple 100% apple juice, champagne yeast, and backsweetened with 1 can of AJ concentrate. Stove top pasteurized and bottled. Had one a week after it was bottled and it was terrible.
Fast forward 4 months and decided to try it again. It's awesome. That being said I want to make it again, but in a 5 gallon batch that I can keg and have on tap.
my question is about the aging. Should I make it the exact same way I did before and just age it in the keg with the backsweetener? should I age it in a carboy with backsweetener? should I age it in a carboy without backsweetener and then backsweeten when I keg it?