I want to brew a batch of cider for the holidays, and given that it's fall, this seemed like an appropriate combination of ingredients. I'm not sure how much maple syrup (or what kind) to use in the cider. I'd like the maple to be prominent, but not overpower the apple. How much syrup should I use per gallon of cider? Does the maple flavor tend to ferment out? If so, would I be better off using syrup to back sweeten the cider?