So didn't really follow a recipe at all.
5 Gal Cider
2 cups White sugar
1.5lb brown sugar
1 cup of lemon juice
1/3cup Maple Syrup
So found a cider near me that I really liked, It was nice and tart. Went and talked to the stand (Near Chicago WineMakers on North Ave/83rd in Elmhurst, IL), The cider was $6/gal ($30 total) and was fresh, nothing added to it and no pasteurization.
I heated the Cider to like 140 degrees for 30min or so to kill some baddies. Then put it in a 6.5gal carboy.
Then did a battle between 1cup lemon juice, 20 pears and my Blendtec Blender... The blendtec came out ahead. Poured that mess in there after heating it up a bit to possibly kill some baddies. Poured it in. Heated 1.5lb Brown sugar and 2cups white sugar in some water till it dissolved and poured it in. Then for the hell of it poured in some maple syrup but it was too expensive for me to use too much.
Grav is around 1.07+ but it hasn't cooled enough to check yet. I'm pitching a mixture of Redstar (yeah I know cheap) Champagne and wine yeast (One pack of each, I'm worried about baddies taking over so I wanted to kick start it) once it cools down more.
Anything else I should add before too long?